RECIPE: From the New York Times

[cathouse_mary]

Read the article or just read the recipe.

Variations: I use my own home-roasted coffee, sans chicory, and the half-gallon will last me two weeks. Stirred up with milk and bittersweet chocolate syrup, it's a party in a glass.

New Orleans Cold Drip Coffee

Adapted from Blue Bottle Coffee company

Makes 8 cups coffee concentrate

1 pound dark roast coffee and chicory, medium ground

10 cups cold water

Ice

Milk.

1. Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.

2. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.

3. To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)

Note: Coffee with chicory may be ordered through French Market (www.frenchmarketcoffee.com) or Blue Bottle (www.bluebottlecoffee.net)