COLD BREW COFFEE NOLA STYLE

INGREDIENTS
1 pound dark roast coffee and chicory, medium ground
10 cups cold water
Ice
Milk

PREPARATION
Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.

Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
To make iced coffee, fill a glass with ice, add 1/4 cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add 1/4 cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)