Brewing Methods: Toddy Cold Brew Coffee Maker

The Toddy is the ultimate coffee maker. In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it’s easier on sensitive stomachs. The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there’s no waste … Toddy can be made one cup at a time.

Now to the good stuff … how to use one!

Coffee-to-Water Ratio:

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.)

Directions for the Toddy Cold Brew Coffee Maker:

1. 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.
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.

Brewing Method Pros

• 67% less acidity compared to hot brewed coffee
• 2 week shelf life when refrigerated
• Can be served Hot or Iced
• User controlled brew time
• User controlled strength when used as a concentrate
• No build up of rancid coffee oils (when cleaned after each use)
• Eco-friendly, simple clean up

Brewing Method Cons

• Takes a long time to brew (12 to 18 hours)
• Uses a lot of coffee per brew
• Filter must be changed about every 10 brews to avoid bitter/sour taste
• Clean up can get pretty messy

Brewing Method Suggested Coffees

• Brazil
• Mexico
• Ethiopia
• Sumatra