New Orleans Style Cold Brew Coffee: A Chicory Twist

Quick answer

• Use coarsely ground coffee and chicory blend.
• Steep for 12-24 hours in cold water.
• Strain thoroughly to remove grounds and chicory.
• Dilute the concentrate with water or milk to taste.
• Serve over ice, optionally with sweetener and cream.
• Adjust steeping time for desired strength.

Who this is for

• Coffee enthusiasts looking to explore unique regional brewing methods.
• Home baristas interested in a less acidic, smoother coffee experience.
• Anyone who enjoys the distinct flavor profile of New Orleans coffee.

What to check first

Brewer type and filter type

The vessel you use for steeping and the filters for straining are crucial for New Orleans style cold brew. Most common are large jars, pitchers, or dedicated cold brew makers. For filtering, fine-mesh strainers, cheesecloth, or specialized cold brew filters work well.

Water quality and temperature

Start with filtered water for the cleanest taste. Cold brew relies on time, not heat, so the water should be at room temperature or chilled. Using tap water can introduce off-flavors from chlorine or minerals.

Grind size and coffee freshness

A coarse grind is essential for cold brew to prevent over-extraction and sediment. For New Orleans style, you’ll also need ground chicory. Using freshly roasted coffee beans, ground just before brewing, will yield the best flavor.

Coffee-to-water ratio

A common starting point for cold brew concentrate is a 1:4 to 1:8 ratio of coffee (and chicory) to water by weight or volume. For New Orleans style, this ratio can be adjusted based on how strong you like your concentrate.

Cleanliness/descale status

Ensure your brewing equipment is thoroughly clean. Any residual oils or flavors from previous brews can negatively impact the taste of your New Orleans cold brew. If you use a machine, make sure it’s descaled according to the manufacturer’s instructions.

Step-by-step how to make new orleans cold brew coffee

1. Gather your ingredients: You’ll need coarsely ground coffee, ground chicory, and cold filtered water. A common blend is 75% coffee to 25% chicory, but this can be adjusted to your preference.

• What “good” looks like: All components are ready and measured.
• Common mistake: Using pre-ground coffee or chicory that is too fine.
• How to avoid: Grind your coffee beans to a coarse consistency just before brewing, and ensure your chicory is also coarsely ground.

2. Combine coffee and chicory: In your brewing vessel, add your desired amount of the coffee and chicory blend.

• What “good” looks like: The dry ingredients are evenly mixed in the vessel.
• Common mistake: Not mixing the coffee and chicory thoroughly.
• How to avoid: Give the dry ingredients a gentle stir to ensure an even distribution of both coffee and chicory.

3. Add cold water: Slowly pour cold filtered water over the coffee and chicory mixture. Ensure all the grounds are saturated.

• What “good” looks like: All coffee and chicory particles are submerged in water.
• Common mistake: Not fully saturating the grounds, leading to uneven extraction.
• How to avoid: Stir gently after adding about half the water to ensure all dry material is wet, then add the remaining water.

4. Stir gently: Give the mixture a gentle stir to ensure all the coffee and chicory are fully immersed in the water.

• What “good” looks like: A consistent slurry of coffee, chicory, and water.
• Common mistake: Stirring too vigorously, which can agitate fine particles.
• How to avoid: Use a long spoon and stir slowly, just enough to break up any clumps and ensure everything is wet.

5. Cover and steep: Cover your brewing vessel tightly to prevent contamination and oxidation. Let it steep at room temperature or in the refrigerator.

• What “good” looks like: The vessel is sealed and left undisturbed.
• Common mistake: Leaving the brew uncovered, allowing odors to transfer or dust to fall in.
• How to avoid: Use a lid, plastic wrap, or a clean cloth secured with a rubber band.

6. Steep for 12-24 hours: The longer it steeps, the stronger and more concentrated the brew will be. Taste a small amount after 12 hours to gauge strength.

• What “good” looks like: The liquid has darkened significantly and developed a rich aroma.
• Common mistake: Steeping for too short a time, resulting in a weak brew.
• How to avoid: Be patient; cold brew requires time. If it’s weak after 12 hours, let it steep longer.

7. Strain the concentrate: Carefully strain the liquid through a fine-mesh sieve lined with cheesecloth or a cold brew filter. You may need to strain it twice for clarity.

• What “good” looks like: A clear, dark liquid free of coffee grounds and chicory sediment.
• Common mistake: Rushing the straining process, leaving sediment in the final brew.
• How to avoid: Strain slowly and allow gravity to do the work. Don’t press down on the grounds, as this can force fine particles through.

8. Dilute to taste: The result is a coffee concentrate. Dilute it with cold water, milk, or a combination to achieve your preferred strength. A 1:1 or 1:2 ratio of concentrate to liquid is a good starting point.

• What “good” looks like: A beverage that is palatable and not too strong or weak.
• Common mistake: Drinking the concentrate straight, which is often too intense.
• How to avoid: Always dilute. Start with a 1:1 ratio and adjust up or down.

9. Serve over ice: Pour the diluted New Orleans style cold brew over a glass filled with ice.

• What “good” looks like: A chilled, refreshing coffee drink.
• Common mistake: Serving it warm or without ice, which defeats the purpose of cold brew.
• How to avoid: Ensure plenty of ice is used for a truly cold and refreshing experience.

10. Add sweeteners and cream (optional): Sweeten with sugar, simple syrup, or condensed milk, and add cream or milk as desired, in the classic New Orleans style.

• What “good” looks like: The drink is customized to your personal taste preferences.
• Common mistake: Over-sweetening or adding too much cream, masking the coffee and chicory flavors.
• How to avoid: Add sweeteners and cream incrementally, tasting as you go.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using finely ground coffee	Cloudy brew, sediment, over-extraction, bitter taste	Use a coarse grind (like sea salt).
Not enough steeping time	Weak, watery coffee with underdeveloped flavor	Steep for at least 12 hours, up to 24 hours, adjusting for desired strength.
Too much steeping time	Over-extracted, bitter, and sometimes sour taste	Taste periodically after 12 hours; stop steeping when the desired strength and flavor are reached.
Using tap water	Off-flavors, metallic taste, or chemical notes	Use filtered or bottled water.
Not straining thoroughly	Gritty, muddy coffee with unpleasant texture and sediment	Strain twice through a fine-mesh sieve lined with cheesecloth or a dedicated cold brew filter.
Pressing grounds during straining	Pushes fine particles into the brew, creating sediment	Let gravity do the work; do not press or squeeze the grounds.
Using stale coffee beans	Flat, dull, and lifeless flavor profile	Use freshly roasted coffee beans and grind them just before brewing.
Not diluting the concentrate	Extremely strong, bitter, and unpalatable coffee	Always dilute the concentrate with water, milk, or a combination to your preferred drinking strength.
Improper storage of concentrate	Can develop off-flavors or spoil if left at room temperature	Store concentrate in an airtight container in the refrigerator for up to 1-2 weeks.
Inconsistent coffee-to-water ratio	Unpredictable strength and flavor from batch to batch	Measure your coffee, chicory, and water accurately each time.
Using unwashed brewing equipment	Off-flavors from old coffee oils or residue	Wash all brewing and straining equipment thoroughly after each use.
Incorrect chicory-to-coffee ratio	Overpowers coffee flavor or doesn’t provide desired chicory note	Start with a 3:1 or 4:1 coffee-to-chicory ratio and adjust to your preference.

Decision rules

• If your cold brew tastes bitter, then you likely over-extracted it or used too fine a grind because these lead to bitter compounds dissolving. Try steeping for a shorter time or using a coarser grind next time.
• If your cold brew tastes weak, then you likely didn’t steep it long enough or used too little coffee. Try steeping for a longer duration or increasing the coffee-to-water ratio.
• If you see a lot of sediment in your finished brew, then you didn’t strain it thoroughly enough or used a grind that was too fine. Double-strain with a finer filter and ensure your grind is coarse.
• If the flavor is dull or flat, then your coffee beans were likely stale or not freshly ground. Use fresh, high-quality beans and grind them right before brewing.
• If you’re getting a sour taste, then it might be a sign of under-extraction, which can happen with too short a steep time or too coarse a grind. Ensure your coffee is fully saturated and steeping for adequate time.
• If you want a more intense chicory flavor, then increase the proportion of chicory in your coffee-to-chicory blend for your next batch.
• If you want a milder chicory flavor, then decrease the proportion of chicory in your blend.
• If your concentrate is too strong after steeping, then you can always dilute it more with water or milk.
• If you find your cold brew is too acidic, then you’re on the right track with cold brew, as it’s naturally less acidic than hot-brewed coffee.
• If you’re experiencing off-flavors, then check your water quality; using filtered water can significantly improve the taste.
• If you want a smoother texture, ensure your straining process is meticulous, using multiple layers of fine filtering material.

FAQ

What is chicory and why is it used in New Orleans coffee?

Chicory is a plant root that is roasted and ground. In New Orleans coffee, it adds a distinct, slightly bitter, earthy, and sometimes chocolatey flavor that complements the coffee. It also helps to thicken the brew slightly.

How much chicory should I use?

A common ratio for New Orleans style coffee is about 75% coffee to 25% chicory by weight. However, this is a matter of personal preference. Start with this ratio and adjust in future batches to find your ideal balance.

Can I use pre-ground coffee and chicory?

While you can use pre-ground ingredients, using whole beans and grinding them just before brewing, along with coarsely ground chicory, will yield the best flavor. Pre-ground coffee can lose its freshness and flavor quickly.

How long can I store New Orleans cold brew concentrate?

Properly stored in an airtight container in the refrigerator, the concentrate should remain fresh for about one to two weeks. However, it’s best to consume it within the first week for optimal flavor.

What’s the difference between New Orleans style cold brew and regular cold brew?

The primary difference is the addition of roasted chicory root to the coffee grounds in New Orleans style. This imparts a unique flavor profile that is characteristic of the region.

Can I use hot water to speed up the brewing process?

No, for true cold brew, you must use cold or room temperature water. Using hot water will result in a different brewing method (like pour-over or immersion drip) and will extract different compounds, leading to a hotter, more acidic coffee.

What kind of coffee beans are best for this recipe?

Medium to dark roasts are generally preferred for cold brew as they tend to produce a smoother, less acidic profile. Blends with chocolatey or nutty notes can also complement the chicory well.

How do I adjust the strength of my New Orleans cold brew?

You can adjust the strength by altering the coffee-to-water ratio during steeping, the duration of the steep, or how much you dilute the final concentrate. Longer steeping times and higher coffee ratios result in a stronger concentrate.

What this page does NOT cover (and where to go next)

• Specific brands of coffee or chicory. For recommendations, explore specialty coffee retailers or local New Orleans coffee roasters.
• Advanced espresso-based drinks like café au lait or chicory-infused lattes. You can find recipes for these by searching for “New Orleans coffee drinks.”
• The history of coffee and chicory in New Orleans. For a deeper dive into the cultural significance, look for articles or books on the culinary history of the region.
• Commercial cold brew equipment reviews. If you’re interested in dedicated cold brew makers, research current models and user reviews.