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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
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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 

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Cold brew rubber stopper bottom of toddy

STEP 1

Place rubber stopper in the bottom of Toddy.

 

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Moistened wool filter inside toddy for cold brew

STEP 2

Place moistened wool filter inside of Toddy.

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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.

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course ground coffee

STEP 4

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

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Pour water to bottom of toddy

STEP 5

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

 

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Add half of coffee to toddy

STEP 6

Add half your coffee.

 

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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.

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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!

 

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Coffee in toddy

STEP 9

Let sit 12-24 hours.

 

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Drinking cold brew

STEP 10

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

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