News & Reviews

  • CoolBrew Featured in Cooking with Paula Deen

    What makes cold-brewed coffee different from hot is the slow brewing process using only cold water which organically removes the acids, leaving them in the grounds as opposed to the finished product….This highly concentrated product requires that you only mix it with cold or hot water or milk, leading to a more convenient way of […]

  • New Orleans Coffee Company Celebrates 25th Anniversary

    The original coffee concentrate and category creator, CoolBrew, manufactured by New Orleans Coffee Company, Inc. (NOCC), celebrates its 25th anniversary this year with the re-release of its limited edition Chocolate Almond flavor at the end of February. This popular handcrafted flavor was a favorite among CoolBrew fans 25 years ago, when it was originally introduced, and is available throughout 2014.

  • New Orleans Convention and Visitors Bureau Mention

    New Orleans Coffee Company: this company is continuing the great coffee tradition of New Orleans, while adding a stroke of genius to the time-honored coffee brewing methods of the South. They have developed “CoolBrew,” a cold-dripped coffee concentrate that makes a fresh, delicious cup of hot or iced coffee in a matter of seconds. New […]

  • CoolBrew on Out To Lunch

    When you tune in to Out to Lunch, you’ll find economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Commander’s Palace restaurant. Each week Peter invites guests from the new world of the New Orleans business renaissance to join him. The Wall Street Journal,Forbes, and Inc. magazine have all named New Orleans the best city in the U.S. […]

  • Cafe au lait at New Orleans Jazz Festival is a local product

    Ten minutes after the gates opened at the New Orleans Jazz Festival presented by Shell on Sunday, business was brisk at the Cafe au Lait booth in Food Area II, but customers were able to walk right up and buy hot, iced or frozen versions of New Orleans-style chicory coffee. Later in the day, there were lines. […]

  • The Cool Brees

    We called the Mid-City Yacht Club, a bar that hosts a customer potluck during Saints games, to see if they had a recipe for a Seabrees. But there’s no need to invent dishes or drinks here. They have made a tribute drink for the beloved quarterback all football season. The Cool Brees is an iced […]

  • Kim O’Donnel talks Real Iced Coffee in her Washington Post blog

    Our leader Christine Carroll cooked up the brilliant idea of buying a few bottles of Coolbrew coffee concentrate, to which you add ice, water and/or milk for a very respectable first cup of coffee of the day. While I was concocting my first cup, I realized this was exactly the stuff that Nan was talking about all these years — cold-brewed coffee that resulted in a dark, syrupy extract that made the best iced coffee.

  • City Business Innovator of the Year

    The guys at New Orleans Coffee Co. are ready for world domination. “Our goal is to bring the product to the rest of Louisiana, into Texas and Florida, into the rest of the country and then … conquer the world;” says Marketing Director Adrian Simpson, only half-jokingly. In his British accent–Simpson joined the company last […]