NEW ORLEANS-STYLE ICED COFFEE
Provided by: BLUEBOTTLECOFFEE.COM
Total time: 12 hours
- Grind 12 oz / 340 g of whole bean coffee on a coarse setting. Coffee grounds should be gritty and the particles should be easy to distinguish from one another.
- Add the coffee and 1 oz / 28 g of roasted chicory to the stockpot.
- Pour 2 qt / 2 L of filtered water into the stockpot. Stir with a wooden spoon until the grounds are fully saturated.
- Cover the stockpot, and steep the coffee and chicory for 12 hours at room temperature.
- After 12 hours, pour the concentrate, which will be thick and viscous, through a fine-meshed sieve into the jar.
- Add 4 tablespoons / 68 g of simple syrup (made from 3 tablespoons each of sugar and water heated until dissolved) to the coffee concentrate. Stir until syrup is incorporated.Alternatively: Add just enough simple syrup to each serving to sweeten.
- Serve over ice, pouring equal amounts of sweetened coffee concentrate and milk or cream (or dairy alternative) into a glass.Refrigerate any remaining concentrate. Unsweetened, NOLA lasts 7 days. Sweetened, it’s best consumed within 2 days, and with milk, we recommend drinking up—NOLA’s best when made to order.
HOW TO MAKE LATTE ART | TUTORIAL | BLUE BOTTLE COFFEE
Provided by: BLUEBOTTLECOFFEE.COM
Total time: 1 minutes
- If you have a 12-oz. pitcher, fill it with about 10 oz. of milk; 14 oz. will do in a 20-oz. pitcher. In either case, this is about a pinky’s width below the bottom of the nozzle.
- Angle the pitcher and so that your steamwand is aimed diagonally into the milk’s lower right quadrant.
- Place the tip of the wand a centimeter or two below the milk’s surface and turn it on. You’ll hear a tearing sound. Don’t let it frighten you. After about two seconds, quickly but purposefully submerge the wand below the surface of the milk – not so deep that you hit the side of the pitcher, not so shallow that you continue to create bubbles.
- Submerging the wand will create the “whirlpool” motion necessary to break down bubbles and create microfoam.
- Once your milk has reached the appropriate temperature (between 140-145 degrees Fahrenheit), turn off the steam wand. Purge it, and give it a few vigorous wipes with a clean towel.
- Tap the pitcher on a flat surface to break any remaining bubbles. Give it a few swirls to equalize the texture. The consistency should resemble wet paint, or “white chrome,” to borrow a phrase from Espresso Vivace’s David Schomer.
- To achieve exquisite latte art, begin pouring your milk slowly. Start with a narrow stream to avoid breaking the espresso’s crema. Once your drink is about half full, lower your pitcher’s spout so that it’s almost touching the liquid. This will guarantee strong contrast. Continue pouring.
How to make oat milk?
Instructions. Add oats, water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 30 seconds – 1 minute or until the mixture seems well combined. It doesn’t have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
Can I over-blend oat milk?
Over-blending can make the oat milk slimy in texture, which is why we recommend blending for about 30-45 seconds. Soaking your oats can also make the oats more prone to sliminess. Just add to the blender with water and blend! Sometimes heating your oat milk can make it become slimy, so we don’t recommend it.
How long does oat milk last?
Keep oat milk in a covered bottle or jar in the refrigerator for up to five days. It’s natural for it to separate a bit; just shake it or stir it before using. Oat milk is perfect for baked goods, cooked cereal, smoothies, and coffee. Oat milk is so quick and easy to make that I make it in smaller batches so that it’s fresher.
How to make oatmeal with maple syrup and water?
Instructions 1 Blend everything together Add oats, water, maple syrup and salt to a high-speed blender; blend for about a minute. … 2 Strain until smooth Place a fine-mesh sieve (or cheesecloth) over the container and strain the mixture. … 3 Chill before serving