Cold Brew

Brew cold. Drink cold.

Deceptively simple, Toddy’s cold water brewing process extracts the delicious flavor from coffee beans, but leaves behind the bitter acids and fatty oils caused by hot brewing. The result? A perfectly balanced and distinctively smooth cup of steaming hot coffee – the ultimate taste for hundreds of thousands of coffee connoisseurs.

Toddy-made is also delicious served iced cold. Several leading coffee houses, including Seattle’s Best and Gloria Jean’s, use Toddy’s cold brew system to make their signature iced coffee drinks.


Cold-Brew Instructions

(by toddycafe.com)
1. FILL – The Toddy brewing container is designed to hold (1) one pound of coffee and (9) nine cups (72 fluid ounces) of water. (If your coffee is packaged in sizes larger or smaller than one pound, click here for detailed proportion suggestions.)

Add (1) one cup of water into the bottom of the Toddy brewing container. Then, add (1/2) half-pound coarsely ground coffee. When pouring the water over the grounds, the water should be added gently, in a circular motion, to make sure all the grounds get wet and there are no dry pockets. Slowly pour (4) four cups of water over the grounds, then add the remaining (1/2) half pound ground coffee. Slowly pour (3) three additional cups of water over the grounds. Finally, wait five minutes and slowly add (1) one cup of water.

DO NOT STIR. Lightly tap the topmost grounds with the back of a spoon to ensure all grounds get wet. Allow to cold brew for 12 hours before draining.

2. BREW – We recommend that you cold-brew your coffee grounds 12 hours to achieve maximum results. Remove the stopper and let coffee concentrate flow into the glass decanter. Toddy’s cold-brew process should yield (6) six cups (48 fluid ounces) of coffee concentrate. The coffee beans absorb the balance of the water.

You may cold-brew your grounds longer than the recommended 12 hours. However, if you do, more acidity and caffeine will be absorbed into the liquid (although the amount of acidity and caffeine will never be as much as coffee brewed by conventional hot water methods). The trade-off: Richer concentrate will be produced (with the same amount of liquid), therefore allowing you to produce more cups of coffee per pound of coffee beans.

3. SERVE – The Toddy produces a naturally low acid, bold yet smooth coffee concentrate that may be refrigerated for up to 14 days without any deterioration in taste or freshness. And, importantly, there’s no waste. Toddy can be made one cup at a time simply by adding steaming hot or cold water, milk or cream. It’s also microwavable (do not boil concentrate).

We recommend a ratio of (1) one part coffee concentrate to (3) three parts water, milk or cream. However, one of the benefits of using the Toddy system is that you can mix to taste (make it as strong or as weak as you prefer).

And, you drink the coffee you make (unlike hot brewed coffee, where an average of 3-4 cups are consumed for every 8-10 produced).

NOTES: Different coffee brewing methods require different types of grinds. It’s important that you use a universal or, better yet, coarsely ground coffee with your Toddy.

If you grind your beans at home, you may use an inexpensive blade grinder, grinding your beans between 9-11 seconds – similar to the grind used in an old-fashioned percolator.

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