New Orleans and its coffee houses, particularly Café du Monde, are renowned for deliciously sweet but slightly bitter chicory-tinged coffee. One coffee roaster explains the making of Crescent City iced coffee, and it’s a great overnight project.
Blue Bottle Coffee is the selfless provider of this recipe, which doesn’t involve any heat and takes eight to 12 hours of steeping — perfect for setting up the night before. After combining coarsely ground coffee, chicory and water in a stock pot, you simply strain out the concentrate the next day, add a measured amount of simple syrup (equal parts sugar and water, quickly boiled and mixed), and add milk and ice to each glass to taste.
If you make too much, you can keep the unsweetened concentrate in the fridge for up to a week, while the sweetened stuff lasts one or two days. If you think of it a few hours before bed on Sunday night, your weekday mornings can be much nicer.