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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.

 

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 Coffee 

STEP 1

 

Place rubber stopper in the bottom of Toddy.

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

 

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

STEp 6

 

Add half your coffee.

STEP 7

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

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!

STEP 9

 

Let sit 12-24 hours.

STEP 10

 

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