Cold coffeeSan Francisco, I was leafing through a local newspaper at breakfast, and my attention was drawn to an article in which the first sentence stated that the best cold coffee in the world was being prepared not anywhere but in the city of New Orleans, Louisiana. I had no time to delve, and I brought the newspaper with me to Moscow, in order to find out why, in New Orleans, in a calm atmosphere. The article was really curious. The author explained: the whole point is that in New Orleans, coffee is traditionally brewed in a completely different way. First, medium-grind coffee is poured cold water in a certain proportion, after which it is infused 12 hours, and even more. Then the liquid is filtered and cleaned into the refrigerator. This is the so-called coffee concentrate. When you want to drink a refreshing cold coffee (and in New Orleans it wants to drink all the time because of the terrible heat and an irresistible craving for nightlife), this very concentrate is bred with water, and preferably with milk - and before you the most gentle, softest, velvety cold coffee in the world. Such coffee concentrate, the author assures, is always available in the refrigerator of any New Orleans hostess, and from morning till night all the inhabitants of the homeland of jazz drink in all its numerous bars and coffee shops, because it is an integral part of its culture. And the rest of the world's population does not have the faintest idea of what they are missing. Of course, I was very intrigued by this. And at once for two reasons. Firstly, I have been terribly interested and fascinated for many years with regard to New Orleans, a city in which I have never been. But I'll definitely go, because the fact that I read about it and saw it in movies (for example, in the inexpressibly beautiful "Interview with a Vampire") proves that this is the strangest, most original and most non-American of American cities. A city in which people, in spite of total activities, are in no hurry and, contrary to universal piety, believe in witchcraft. And contrary to the notorious American Puritanism, personal freedom is most valued in its most wonderful (with the accent on the letter "s") and even unbridled manifestations. This I, at least, got the impression. Not to mention the fact that this is a city in which there is such a thing as Creole cuisine! I even was seriously going to him, but hurricane Katrina came and ruined my plans. However, since the historic center of the city did not suffer, everything is still ahead. 
The second reason is that I have developeda rather uneasy relationship with coffee. Not all coffee I can drink. I do not take into account soluble at all, since in principle I never drink it and I do not recommend it to anyone. But even in natural, some unpleasant additional tastes often interfere with me - either it is too bitter, then too sour. But in the coffee concentrate this is not. When heated, the coffee releases acids and bitter-tasting fats, and as hot coffee is chilled in the refrigerator, the bitterness only intensifies. But this is how we prepare cold coffee: first we brew it, and then we cool it. With a coffee concentrate, everything is different: cold water gives off a pure coffee taste without additional acid and bitterness - there is not even a special need to add sugar. Since this is not 70% less acidic than usual, people suffering from, for example, gastritis can safely drink it. And who does not suffer from them in our time? In general, I tried it and now I can report. Cooking is as easy as shelling pears, the result is wonderful. Everything is as promised. I diluted half a glass of the resulting concentrate with half a glass of milk, added a couple of ice cubes and got a beautiful drink with a really rich taste and velvety texture. However, in what proportion to breed is a matter of taste. The main thing is to know that from cold brewing caffeine does not disappear anywhere and coffee turns out no weaker than usual. So it is necessary to dilute the concentrate depending on what strength of coffee you like. In addition, I was not too lazy, I sat on the Internet and found out that there are several theories of the origin of this method. One says that this is an ancient Peruvian or Guatemalan way, the other says that it came from the Indonesian island of Java. The third claims that it originated in the southern United States, where it flourishes to this day. And back in America in 1964, a special device for making concentrate was invented by a man named Todd Simpson. A glass jar or saucepan made of a material that doesn't react with coffee can be fine, though. Perhaps I conducted my experiment a little at the wrong time - after all, winter is coming soon. But I am very pleased with the work done: I will meet the summer fully armed. After all, what else is the beauty - you can prepare a large supply of concentrate and keep it in the refrigerator (up to 10 days). And when guests arrive on a wonderful summer evening, you can, without straining, put in front of everyone a large glass of the world's best cold coffee. New Orleans Coffee Concentrate (Serves 2) 1/3 cup medium ground coffee 1 1/2 cup cold water Place the coffee in a clean glass jar and fill with cold water. Stir and leave to stand overnight (at least 12 hours). Strain the liquid into another jar through a fine sieve, preferably additionally lined with gauze. Put the concentrate in the refrigerator. Before serving, dilute the concentrate one to one - half a glass of concentrate for half a glass of cold water or milk. A little granulated sugar can be added as needed.
