Our cold brew is one of the most popular things we make at CR Coffee. It's rich, it's thick, and it's full of that chocolatey coffee flavor. People always ask how to make it at home if they're visiting New Orleans and can't come back to the shop, so we put together a kit that makes it about as easy as it gets.
You get a 32 ounce MiiR insulated bottle, done up with a New Orleans streetcar on the side, that keeps everything cold and travels well. It comes with a stainless steel filter that drops right into the bottle, so there's nothing to throw away. And you get a bag of our St. Roch Blend, the dark roast with caramel chicory that gives the cold brew its backbone. The whole kit is $75.95.
Making it is simple. Dump the coffee straight into the filter, then pour your water over the grounds. The one thing to watch is the water temperature. You want it room temperature, not hot. Now in New Orleans in the summer, the water coming out of my tap isn't really room temperature, it runs warm. So if your tap water is coming out warm like mine, toss in an ice cube or two to bring it back down to true room temperature before you pour. You just don't want warm water hitting the coffee. Keep the water below the top of the filter.
Then you leave it. I set mine on the counter overnight, not in the fridge, because you want it a touch warmer than that while it brews. Somewhere between 18 and 24 hours does it. The longer you go, the stronger your concentrate. After about 18 hours, pull the filter and the coffee out, and what's left in the bottle is your concentrate. Top it off with water, and now it goes in the fridge.
From there it's all you. Pour it right over ice, black or with a splash of milk, however you drink it. One bag makes about four bottles of concentrate, and it holds for a good solid week in the fridge. Though I'll be honest, it never lasts me that long.