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Started By
Message
Why can't I make coffee like Coffee Call and Cafe Du Monde?
Posted on 8/14/14 at 11:04 am
Posted on 8/14/14 at 11:04 am
I've been on a quest to re-create the coffee available at Coffee Call and Cafe Du Monde. I've purchased their exact beans for the brew, follow their instructions with steamed/heated milk, use both a coffee pot and a french press, but I can never get it to taste like what they serve.
The closest I've gotten is using a 50/50 mixture of heated half and half and chicory coffee. I don't know what else to try at this point.
The closest I've gotten is using a 50/50 mixture of heated half and half and chicory coffee. I don't know what else to try at this point.
11
Posted on 8/14/14 at 11:09 am to 1MileTiger
Need to update your sig pic to include that eyesore of a hotel they are adding on to the terminal.
Posted on 8/14/14 at 11:11 am to 1MileTiger
But to answer your question, you need to sprinkle in a bit of crack to replicate cafe du monde 
Posted on 8/14/14 at 11:13 am to 1MileTiger
I wouldn't know where to start. But I had Coffee Call for the first time in years the other day and really enjoyed the coffee.
Posted on 8/14/14 at 11:18 am to Artie Rome
1)make sure you have a good, fresh coffee & chicory blend. I find the CDM and Cafe du Monde yellow can stuff to be sufficient, but if you like more chicory, go find some Union. Or get Orleans Coffee's coffee/chicory blend.
2)brew it in a drip pot. CDM uses a big ol commercial Bunn filter drip machine...so the brewing part isn't rocket science. French press should get you decent results, though it tends to cool too quickly...but remember to add one scoop of grounds per cup, plus one for the pot. Too little coffee & it won't stand up to the milk.
2)use full fat milk, not half n half. Heat it to the point of scalding...this makes the milk taste a little sweeter and changes its texture. Bring the milk right up to the boil, then add it to your coffee.
2)brew it in a drip pot. CDM uses a big ol commercial Bunn filter drip machine...so the brewing part isn't rocket science. French press should get you decent results, though it tends to cool too quickly...but remember to add one scoop of grounds per cup, plus one for the pot. Too little coffee & it won't stand up to the milk.
2)use full fat milk, not half n half. Heat it to the point of scalding...this makes the milk taste a little sweeter and changes its texture. Bring the milk right up to the boil, then add it to your coffee.
Posted on 8/14/14 at 11:21 am to hungryone
What do you consider a "scoop?"
Posted on 8/14/14 at 11:31 am to Cosmo
I actually love the hotel design and train station they are adding in. They've got the exterior glass panels up, and I'm going to book a night just to stay in it.
Are you referring to Whole Milk as opposed to 1%/2%? Isn't half and half technically creamier and thicker/fattier than whole milk?
quote:
2)use full fat milk, not half n half. Heat it to the point of scalding...this makes the milk taste a little sweeter and changes its texture. Bring the milk right up to the boil, then add it to your coffee.
Are you referring to Whole Milk as opposed to 1%/2%? Isn't half and half technically creamier and thicker/fattier than whole milk?
Posted on 8/14/14 at 11:40 am to 1MileTiger
--a scoop is a standard coffee measure, which is equivalent to 1/8 cup (or 2 tablespoons). Yes, two full tablespoons per cup. Any less and you might as well be drinking Folger's and using Cremora.
--half n half is too fatty for a traditional cafe au lait. It's right there in the name: coffee with MILK, not cream. CDM and Morning Call use whole milk, not half and half. Again, don't skip the heat-milk-to-boiling step! The chicory's bitterness is offset by the milk's sweetness. You're not looking for fatty/creamy from the milk part of the recipe--you're looking for the "cooked milk" flavor (oh so faintly caramel in nature).
--half n half is too fatty for a traditional cafe au lait. It's right there in the name: coffee with MILK, not cream. CDM and Morning Call use whole milk, not half and half. Again, don't skip the heat-milk-to-boiling step! The chicory's bitterness is offset by the milk's sweetness. You're not looking for fatty/creamy from the milk part of the recipe--you're looking for the "cooked milk" flavor (oh so faintly caramel in nature).
Posted on 8/14/14 at 12:00 pm to hungryone
I'll have to give the whole milk a try and heating it to near boiling.
Do you just eyeball the milk until it starts foaming/slightly bubbling, or do you use a thermometer?
I know milk will scald easily so I'm assuming you need to stir almost constantly?
Do you just eyeball the milk until it starts foaming/slightly bubbling, or do you use a thermometer?
I know milk will scald easily so I'm assuming you need to stir almost constantly?
Posted on 8/14/14 at 12:07 pm to 1MileTiger
Are you eating beignets with the coffee? Probably the difference.
Posted on 8/14/14 at 12:56 pm to bwallcubfan
You don't need to stir the milk...just watch for bubbles around the edges. When the bubbles begin to spread, you're good. It will leave scum/residue in the pan, so be prepared to scrub (or soak the pan immediately).
Posted on 8/14/14 at 1:35 pm to 1MileTiger
quote:You're not Vietnamese
Why can't I make coffee like Cafe Du Monde?
Posted on 8/14/14 at 5:52 pm to 1MileTiger
The key is to put the milk in your mug (about 1/6th of the mug). Then pour the coffee into it from up high. The velocity of the coffee hitting the milk makes it meld better. The coffee should be poured from about a foot high.
Posted on 8/14/14 at 7:53 pm to 1MileTiger
quote:
Why can't I make coffee like Coffee Call and Cafe Du Monde?
Your mugs are too clean.
Posted on 8/14/14 at 9:12 pm to CajunAlum Tiger Fan
And go get a bunn coffee maker.
Posted on 8/14/14 at 9:15 pm to Cosmo
quote:
Need to update your sig pic to include that eyesore of a hotel they are adding on to the terminal.
Have you ever seen the video of that crazy religious kook who sees phallic shapes everywhere he goes? He goes on some tangent about how the Denver airport is satanic because of the phallic shaped objects.
LINK
Posted on 8/14/14 at 9:48 pm to 1MileTiger
Last time I ate at Morning Call, the waiter told me it was 75%milk and 25% coffee. And it was
Posted on 8/14/14 at 10:20 pm to 1MileTiger
The coffee at Cafe Du Monde was some of the best I've ever had.
Posted on 8/14/14 at 10:23 pm to 1MileTiger
You can't duplicate the water they use, water makes a huge difference in the taste of coffee.
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