Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of COMMUNITY Coffee & Chicory Rich and Flavorful is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
A New Orleans tradition. Noticeably smoother and more full-bodied than other brands, Community's New Orleans Blend is a perfect balance of medium dark roasted coffee and imported European chicory.
HOW TO BREW THE PERFECT CUP OF COMMUNITY COFFEE Steps: Start with a clean coffee brewer. Periodically clean your coffee brewer; otherwise, an invisible film of oil will form, making each batch taste rancid. Use fresh, cold water. We recommend using bottled or filtered water. Heating water or allowing it to stand makes it taste flat and stale. Never guess amounts. Measure two tablespoons for every six ounces (3/4 cup) of water. To prevent bitterness, always remove the grounds from the brewer as soon as the brewing cycle is completed. Stir or swirl the coffee in a bowl before serving. Coffee is best if served immediately, but will retain its flavor for up to 20 minutes. Proper temperature to brew coffee is 195-200F, +/- 5 degrees.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.