Illustrated Airplane

Want to Learn More About Brewing Coffee?

Sign up for coffee tips and early access to special gear

New Orleans Iced Coffee

Sweet, creamy, and always delicious


Initially conceived as an alternative to the erratically composed and often disappointing iced latte, our New Orleans Iced Coffee is cold-brewed for 12 hours with roasted chicory and sweetened with organic cane sugar. The end result is a potent concentrate that we cut with organic whole milk. It's sweet, creamy, and consistently delicious.

Step 1

Grind 16 oz / 1 lb of coffee coarsely.

Step 2

Add the grounds and 43 g of roasted chicory to your stockpot.

Step 3

Pour 75 ml / 2.5 quarts of cold, filtered water into the stockpot. Using a wooden spoon, gently stir the grounds to saturate them.

Step 4

Cover the stockpot, and steep the coffee for 12 hours at room temperature.

Step 5

After 12 hours, break the crust of grounds and pour the coffee through a fine-meshed strainer. You should have 4 to 5 cups of concentrate, which will be viscous and dark, and for lack of a better comparison, resemble used motor oil.

Step 6

Add 85 g / 3 oz of simple syrup to the coffee concentrate and stir until incorporated. Serve over ice, pouring into each glass equal parts coffee concentrate and milk (or milk alternative). Sweetened, the NOLA concentrate lasts 1 to 2 days. With milk, we recommend drinking tout de suite—NOLA’s best when made to order.