Speaking of my site, I'm doing a post on New Orleans Coffee to follow up my Chicory post. I was wondering if you folks from New Orleans could tell me about how you drink your coffee? What brand, what coffee shop you prefer, how you make your coffee at home, or IF you make your coffee at home. My blog friend M.A. who is from N.O. prefers Community Coffee, and Morning Call Coffee stands. Any info would be great, full credit to this forum of course!
Every morning -- Two scoops for an 8 cup pot. We use a Mr. Coffee that does NOT have a heating element for the pot -- the pot has a thermal lining and keeps the coffee hot for hours. This is much preferred over the ones that heat the bottom of the pot and eventually burn the coffee.
I'd prefer to use one of our old drip pots and did until my mother gifted us with the Mr. Coffee. I'd feel bad not using her gift
I like my coffee and chicory with whole milk (no sugar). Bellboy drinks his straight up.
Now that I'm thinking about coffee, I'm going to have another cup.
By the way, Danno, your blog is excellent (I mentioned it in a previous post today).
Thanks Mr. Lake for the kind words! Thanks to everyone for all of the great info, very informative!
I'm currently brewing a New Orleans style whole bean coffee and chicory I found in downtown Detroit. I'm gonna get online and order some Union and Community to give them a try. Thanks again for all of the great info!
On traditional New Orleans coffee, you'll have to quote the old Cajun French ditty...
May 28 2005, 1:55 PM
about how it should be served:
Noir comme le Diable;
Fort comme la Mort;
Doux comme l'Amour;
Et chaud comme l'Enfer.
(In English:
Black as the devil;
Strong as death;
Sweet as love;
And hot as hell...)
There's another popular way, for folks who can't really stomach the fierce traditional New Orleans brew of chicory fortified black coffee: café au lait, usually ordered with beignets. This is the same coffee tempered with warm milk.
I recently seconded a post in his own forum by Tom Fitzmorris in praise of café au lait, which he aptly characterized as a "magnificent local beverage".
One of my favorite haunts for that, when I have an excuse to stop there, is the Morning Call, near the main post office on 17th Street in Metairie. It's a good re-creation of the original venerable establishments (Morning Call and Café du Monde) that I used to frequent regularly years ago in my French Quarter days - back when the powdered sugar for the beignets was set out in ancient silver bowls chained to the tables.
As I'm sure you know, JCG, when Morning Call moved from the French Quarter to Fat City they moved the old mirrors and wooden counters (I'm not sure about the stools).
Yes, I must be ass backwards. I drink OJ (with pulp) and my Green Magic Powder which is full of amino acids and also serves as breakfast to cut the appetite. When I do drink coffee in the morning, I do #4.
I drink coffee in the afternoon and evening.
Depends on what I am in the mood for:
1. Community Coffee and Chicory (strong) with 2 sweet and low and whole milk or 1/2 and 1/2
2. Lallave Espresso in a Krups espresso machine mostly straight up in a demitasse x 2 or sometimes a cappucino made with the same espresso
3. Senseo when I do not feel like a really strong coffee. ALthough this is a neat machine, the coffee is still a little too weak for my taste to only use one pod. 2 pods of medium roast with milk and s&l
4. And the most popular choice for me is either my own cold dripped coffee from PJ's. (usually French Vanilla) or a trip to PJ's for an iced Vienesse with whole milk.
Hey..............variety is truly the spice of life.
is what I use at home, Starbucks whole bean. I grind it fresh for each pot. I do like coffee and chicory, but I can never get it to taste the way I like when I buy Community, or whatever. Perhaps it's because it comes already ground? I have many times thoroughly enjoyed coffee/chicory at restaurants - I wonder what they do differently.
I often make cafe au lait or caffe latte at home - double strength french roast, with hot milk/cereal cream frothed up with a little gizmo I got at Bed Bath Beyond. In regular coffee, no sugar. Cream or evaporated milk. If my only option is regular milk, I prefer it black. ( I think it has more to do with the icky colour one gets with milke as opposed to cream, than the taste.)
A mix of Colombian and Viennese Blend from PJs ( a local coffee company)that we grind myself. The person at the counter is always so happy when I bring my 4 to 6 bags up to the register and say no, I don't need to have this ground.
...is what I usually bring back to Canada when I visit home. I remember when I was a kid in N.O. the waitress would always ask, "Pure or chicory?" when someone ordered a cup of coffee. I wonder if that was the only city where that happened? I like both types, but hubby can't get used to the chicory.
By a great effort of will, I taught myself years ago to have coffee with milk instead of cream, and with no sweetener of any kind.
BTW, I love the coffee at Cafe du Monde.
And I'm going to read through your site further when I get some time.
We drank Community for years and I think it's very good. We switched to Union after I saw Tom Fitzmorris recommend it (I agree with most of his food recommendations), we tried it, loved it, and never turned back. Union is much stronger than Community or CDM. Try it, I think you'll lke it.
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