Far from the French Quarter, in the outer boroughs of New York City, you'll find a coffee shop slinging a different twist on the classic chicory-coffee combination. We crashed the party at Brooklyn's Sweetleaf outpost to get some step-by-step tips on this drink from barista Nikita Flavius-Gottschalk.
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As far as minimal-effort-required coffeemaking goes, the cold-brew technique is about as minimal as it gets. But think about how much minimal-er it'd be if someone else brewed it for you, bottled it up, and made enough concentrate for your next eight cups?
The term "chicory coffee" conjures romantic images of leisurely breakfasts in New Orleans, munching beignets and sipping from a steaming mug while the lazy strains of jazzy trumpets float through the air. But what the heck is it, and is it actually good, or just a French Quarter daydream? Let's get down to the root of the root that makes this chicory coffee thing.