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.
| Size | Coffee | Water | Time |
| 12 oz | 24 g | 390 g | 5 min |
| 16 oz | 33 g | 520 g | 5 min |
| 24 oz | 49 g | 780 g | 5 min |
| 32 oz | 65 g | 1040 g | 5 min |
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 CoffeeÂ
STEP 1
STEP 2
Place moistened wool filter inside of Toddy.
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.
STEP 4
Now it’s time to grind your coffee, it should be quite coarse, coarser than French Press even.
STEP 5
STEP 6
STEP 7
Add half your remaining water, making sure to saturate all the grounds. Wait 5 minutes.
STEP 8
STEP 9
STEP 10