POUR OVER

The pour over is a style of drip coffee, and is one of our favorite ways to brew French Truck Coffee. Drip coffee is uniquely American, and we think it’s the best way to get the most flavor out of our coffee.

Tip: For the best flavor, grind the coffee just before you plan to use it. Why? There are volatile (and tasty!) compounds that dissipate quickly after grinding, but if you grind your beans every time you brew, you’ll capture that flavor in your cup. The grind should be fine enough to clump together when pressed between your fingers. We recommend using fresh filtered water in a good drip coffee maker that heats the water to 195˚F.

Our preferred ratio for pour over coffee is 22g of coffee for every 340g of water.

In other words, this is about 2 tablespoons (~10.5g) coffee per 6oz (170g) water.

For pour over coffee, we like to use a gooseneck kettle & a Hario V60.

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ICED COFFEE

We know hot weather in New Orleans, and iced coffee is one way we cope with it. (Although, let's be honest: iced coffee is delicious any time of year!)

If you want to brew your own, you need a home Oxo, Toddy maker or a nonreactive vessel that will hold at least one gallon of water.

Start with very fresh, very coarsely ground coffee. We prefer our Commander’s Palace Coffee & Chicory Blend for its natural sweetness and viscosity, but regular coffee works as well.

Mix 6 cups of room temperature water with the bag of coffee and allow the coffee to "bloom." This ensures all of the CO2 trapped in the coffee from the roasting process is released.

Wait 30 minutes, then stir again to release as many bubbles as possible. Add an additional 6 cups of water and cover the mixture. Place the container in the refrigerator for 16 to 18 hours or overnight on the counter. If you are using the Oxo or Toddy cold brew follow the manufacturer’s directions. If you are using any other vessel, pour the mixture through a bowl sieve, then pour it through cheese cloth. Ta dah! This delicious coffee concentrate will last up to one month in the refrigerator.

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FRENCH PRESS

1. Coffee grinds must be medium-coarse and even, coarse enough to keep the grounds from passing through the mesh filter. (We use a grind just a few notches coarser than filter drip, but nowhere near as coarse as the multipurpose or percolator grind.) The key to avoiding sediment is in the evenness of the grind, and a burr grinder will give you this.

2. Remove the lid and plunger from the glass beaker. We recommend about 3.5 scoops (25.8 grams) for a 16-ounce press or about seven scoops (51.7 grams) for a 32-ounce press.

3. Pour the correct amount of filtered, 195ºF to 202ºF water into the press, slowly at first to avoid creating a dry island of coffee grounds. Allow the coffee to float to the surface. Do not overfill the press. The water/coffee needs to be just at, or a little below, the bottom of the beaker spout.

4. Pick up the plunger by the knob so that the lid is against the screen. Place it lightly on top of the press to keep the heat in, but do not start to push the coffee. Allow the coffee to steep for one minute.

5. After one minute, either remove the lid and briefly stir the coffee with a spoon, or carefully swirl the press in a circular motion to agitate the brew and make the grinds sink. If you removed the top, replace it.

6. After a total infusion time of 4 to 6 minutes, begin to plunge. Hold the lid in place with one hand, and carefully push the knob to force the plunger screen down and push the grounds to the bottom. Push slowly at first – if the filter disc is crooked, pushing quickly will allow flurry of grounds to escape around it. If this happens, pull out the plunger and lid completely, rinse quickly in hot water, and start the plunge again.

7. Push steadily – the plunger should reach the bottom in 20 to 30 seconds or less. There will be some resistance. Pour and serve immediately. Don’t save it! Coffee is best right away, within the first 10 minutes. Don’t try to keep it hot, just make more fresh coffee.

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ESPRESSO

Most people consider pulling an espresso shot an art, but allow us to demystify it a bit.

Equipment you'll need: a quality espresso machine, a quality espresso grinder, a tamper, a towel, a scale that can measure grams, and coffee cups.

Start with a dry portafilter (the perforated cup that holds the ground espresso beans).

Start the machine without the portafilter attached and let water flow for four seconds. This step heats the grouphead and flushes any spent grinds.

Grind and measure 19 grams of coffee into the portafilter. The coffee should be slightly finer than granulated sugar. Apply even pressure on the coffee with the tamper so that the grounds are completely even and flat.

Insert the portafilter into the machine and immediately start brewing. If your machine has a double button, use it. If you are starting and stopping the shot, aim for 26-30 seconds. 

If your shot output weight is just about 38 grams, you are in good shape. If you go more than a few grams over or under that target in the allotted time, you must adjust your grind size:

If the shot weighs less, your coffee grounds are too fine. If it weighs more, your coffee is too coarse.

Of course, the final thing to do is to adjust to taste, and enjoy while it’s fresh!

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