HomeRoast Digest


Topic: New Orleans style coffee (17 msgs / 343 lines)
1) From: Gary Townsend
While looking for new..to me anyway...coffee recipes, I found a couple of=
 
interesting references to a *New Orleans style* coffee which must be a dark=
 
roast, brewed strong and must include chicory...
OK, the recipes are for Café Brulôt and Café au lait.
What would be a great bean and roast level?
I noticed that Sweet Maria's has chicory...what is it and how do you use it=
? 
I'm trying to duplicate the coffee that my wife and I shared a few years 
back, during a trip to Paris. 
Gary

2) From: George Holt
I noticed that Sweet Maria's has chicory...what is it and how do you use it=
? http://coffeetea.about.com/cs/coffeesubstitutes/a/chicory.htmOn 8/11/05, Gary Townsend  wrote:
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 interesting references to a *New Orleans style* coffee which must be a dar=
k roast, brewed strong and must include chicory... 
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it? 
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back, during a trip to Paris. 
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-- 
George Holt
Waxhaw, NC 28173

3) From: Gary Townsend
Thanks for the link, George... 
I was hoping to get some good intel from the *experts* located around the=
 
big easy area. All that I read about chicory is that it's just a substitute=
 
for real coffee (and it will probably taste bad to my spoiled palate). I 
*think* that the *roasted* flavor that comes from it is somewhat unique, an=
d 
I'm willing to get some of it on my next order to at least give it a try.=
 
What would be a good bean to roast, and how dark to roast it to? What ratio=
 
of coffee/chicory to obtain that authentic 'New Orleans Style'? Also, what=
 
would be some good ways to roast it? Toss it on a cookie sheet into the ove=
n 
for 10 minutes? Thanks...I'm getting sleepy, too tired to type! 
Gary

4) From: Sue
Hi Gary,
 Looking at the SM site, Tom recommends his French Roast Blend and Chicory=
 
in a ratio of 3:1. Tom also talks about the fact that the Chicory is alread=
y 
roasted, as it is not roasted in a typical or easy way to do at home. It 
comes ready to use. I bought some from him a while back. It stores well. I=
 
also use it in Vietnamese style coffee, which I really enjoy. As sweet as=
 
the Vietnamese coffee is, I treat it as a dessert! Chicory definitely is a=
 
different taste, not something I would want everyday, but occasionally. Ver=
y 
interesting to try.
 Sue
 On 8/11/05, Gary Townsend  wrote: 
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5) From: David Pichner
Gary;
From my personal experience;
1. Use Tom's French Roast, roasted deep and dark.
2. Follow Tom's recommendations on the chicory label for the proper proport=
ions.
3. Steam your milk, don't just heat it nor mix it cold into the
coffee.  Steaming changes the flavor of the milk, which complements
the dark roast and chicory.
4.  Server with some homemade beignets.
Enjoy.
Rejoicing; 
David.
On 8/10/05, Gary Townsend  wrote:
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rk
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it?
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6) From: Gary Townsend
*sue stevenson wrote:*
 
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ady 
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  Thanks Sue, I should have known better! I just read Tom's comments in the=
 
Chicory description, and OK...I get it. I was feeling a little tired when I=
 
wrote last night. 1/3 ratio, french roasted. I'm a little bit thick headed=
 
at times ;-). So, I am still at a loss as to the traditional bean type to b=
e 
used. I'm trying to get technically correct and start out with the *right=
 
stuff* and work it from there. I drank a few cups in Paris and at the time,=
 
I was unaware that there was *something amiss* or some chicory added to my=
 
coffee.

7) From: Gary Townsend
 David Pichner wrote: 
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  David,
1 *What is the bean type? *
2 The ratio is 1/3.
3 Scald the milk, don't boil it.
4 What are beignets ? 
 I could just buy a # of french roast from Tom, but I'd rather just roast i=
t 
myself :-) I would like to get the variety type, but since I'm french 
roasting it anyway, I could just swing into *$'s  ;-) Thanks for the 
help.

8) From: Sue
** 
** 
*Hey Gary, Check out the motes from Tom's French Roast 
Blend. I've purchased this beforw and it was quite good.
   Sweet Maria's French Roast Blend 
 Coffees: 
 South American, Indonesian,
Ethiopian, East African 
Notes:* This is my favorite blend designed to endure the rigors of dark 
roasting, and produce excellent pungent tastes, attractive 
bittersweet/carbony flavors, and great body. Body is so important to a 
darker roast. Extended roasts incinerate body, and a thin cup of burned 
water IS NOT what French Roast coffee is about! You do not want to fully 
burn up all the sugars, you want some degree of bittersweet, overlayed on=
 
the carbony charcoal tones of the burned woody structure of the bean itself=
. 
You want something still volumnous, and something sharp that stings you a=
 
bit down the center of the tongue. Well, at least if you do want these 
things, then we share common ground, and you might like my blend.
 Sue
On 8/11/05, Gary Townsend  wrote: 
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9) From: David Pichner
Check here for the beans; 
"http://www.sweetmarias.com/coffee.other.blends.html"\l "sm.frenchroast"
Tom's French roast is a blend he does of South American, Indonesian,
Ethiopian, East African green beans.
Beignets are square donuts without the holes rolled in powdered sugar,
 made famous by Café Du Monde and others in New Orleans.
On 8/11/05, Gary Townsend  wrote:
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it
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10) From: Gregg Talton
Gary, 
I've made the "New Orleans" style coffee in the past and plan to make
more. The Cafe DuMonde in a can is terrible - fresh roasted SM coffee
with Tom's Chickory is really good!  The last time I was at Cafe Du
Monde I would have bet anything that they were brewing ground radial
tires.  I make it primarily for my mom who thinks it's great.  Now
that I think about it - I'm out of chickory... and it's about time to
get another Harvey box together.
Hey, I bet it would be good with Puro Scuro...
Gregg
Belmont, NC

11) From: Gary Townsend
 Sue wrote: *Hey Gary, Check out the notes from Tom's French Roast 
Blend. I've purchased this before and it was quite good.*
** 
Sweet Maria's French Roast Blend; South American, Indonesian,Ethiopian, Eas=
t 
African 
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lf. 
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 *I know that I could just order Tom's French Roast blend...*I probably wil=
l 
do that anyway, as a comparison. I'd like to make cafe aut lait, just like=
 
they make in paris and I guess the french buy foalturds in a can. 
But. what is *typical* french coffee... kenyan?? african harrar ??

12) From: Gary Townsend
 David Pichner wrote: 
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 Thanks, David...
I guess I'll have to break out my old Ann Rice vampire novels and study up=
 
on the New Orleans culture. The Witching Hour was also a great read. I've=
 
never been to Louisiana, I need to put it on my list of places to visit.
 Nothing like travelling the world in a coffee cup!
Gary

13) From: Gary Townsend
 Gregg Talton wrote: 
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 Hey, I bet it would be good with Puro Scuro...
 Gregg, use the irony alert  symbol...I laughed and sprayed the 
monitor..

14) From: Brett Mason
Give it a shot with Sumatra....  That funky taste will be a nice fit...
Brett
On 8/11/05, Gary Townsend  wrote:
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ey
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r..
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-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

15) From: Gary Townsend
 Brett Mason wrote: 
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 Brett, 
I've got plenty of Sumatra! 
Maybe I should ask the question differently. ;-)
What is the variety of the coffee that is typically used by Parisians ?
I'm sure I could *french* roast anything in my stash bins, and add some 
chicory and make a passable coffee. I am just trying to replicate an 
authentic version. The *New Orleans Style* coffee is mentioned in a few 
websites, but as far as what's actually in it is not so easy to find. 
I'll go ahead and order 5 #'s of Tom's French Roast Blend along with a # or=
 
2 of Chicory. I was hoping to get a lead on the variety, and order 5#'s of=
 
that to compare. Gotta stuff those Harvy boxes!
BTW, last week I found a dusty Silex 4 vacpot, complete with the ceramic 
filter. Just missing a cloth filter, even the seal is tight! Pretty good 
deal for $0.79 at the local Salvation Army. I saw an identical one in an 
antique shop last weekend with a $85. price tag...no filter and a dry-rotte=
d 
seal.

16) From: John Blumel
On Aug 11, 2005, at 1:34 pm, Gary Townsend wrote:
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Well, I used to live in New Orleans and, from my experience, New  
Orleans style coffee is the cheapest stuff they can get their hands  
on, dark roasted, with some cheap, rot-gut chicory added and served  
as cafe au lait -- i.e., with hot, not steamed, milk. You really  
don't want to "replicate an authentic version", except maybe the cafe  
au lait part.
I prefer SM's Puro Scuro blend to the French Roast blend so you might  
consider using that instead, roasted to a rolling 2nd. However, since  
I can't bring myself to try SM's chicory after the horrible  
experiences drinking "coffee with chicory" in New Orleans, I can't  
really say for sure whether the PS or FR blend would go better with  
chicory.
John Blumel

17) From: Brett Mason
In terms of the bean used traditionally - I have no historical
knowledge of what *was* used.  I hope someone on the list does, or
perhaps if someone discovers, they'll present onlist...
Regards,
Brett
On 8/11/05, Gary Townsend  wrote:
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or
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ted
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-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!


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