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The Toddy Cold Brew

The Toddy cold brew method produces a smooth, low-acid concentrate that makes a great iced coffee. It is said that it was developed in 1964 when Todd Simpson, a chemical engineering graduate from Cornell, was inspired by a cup of coffee made with a concentrate using an ancient Peruvian process.

SizeCoffeeWaterTime
12 oz24 g390 g5 min
16 oz33 g520 g5 min
24 oz49 g780 g5 min
32 oz65 g1040 g5 min
Cold Brew What you need

WHAT YOU’LL NEED

  • Kitchen scale that reads grams
  • Coffee Grinder, preferably of the burr variety
  • Kettle
  • Timer
  • Toddy Device
  • Toddy Filter
  • Toddy Container
  • Measuring Cup
  • Stirring Spoon
  • Great Coffee 

Cold brew rubber stopper bottom of toddy

STEP 1

Place rubber stopper in the bottom of Toddy.

 

Moistened wool filter inside toddy for cold brew

STEP 2

Place moistened wool filter inside of Toddy.

Measure out coffee beans

STEP 3

Measure out your water and beans, for example if using half a pound of coffee you’ll want 8oz coffee and 64oz of water.

course ground coffee

STEP 4

Now it’s time to grind your coffee, it should be quite coarse, coarser than French Press even.

Pour water to bottom of toddy

STEP 5

Add 1 cup of room temp water to the bottom of the Toddy.

 

Add half of coffee to toddy

STEP 6

Add half your coffee.

 

half of water in toddy to saturate grounds

STEP 7

Add half your remaining water, making sure to saturate all the grounds. Wait 5 minutes.

Add remaining coffee and water to toddy

STEP 8

Add remaining coffee, followed by remaining water. Use the back of a spoon to push grounds down to ensure even saturation. No stirring!

 

Coffee in toddy

STEP 9

Let sit 12-24 hours.

 

Drinking cold brew

STEP 10

Decant and drink. Leftovers should be stored in the fridge and enjoyed within a week.

Questions? Comments? Confused?
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