Toddy coffee is an extraction method using cold water instead of hot water. It is also called the “cold brew technique”. The information below is more of a How-To Cold Brew with steps. Read this for more in-depth information on the cold brew technique.
Overall, toddy coffee creates a flavorful concentrated coffee much less acidic than regular hot brewed coffee. On average, toddy coffee will be approx 60-70% less acidic due to how the grounds react and extract over a long period of time steeping in cold water versus a shot amount of steep time in hot water. Toddy tea can also be made in the same fashion. The final concentrate is then ‘cut’ with hot water to make drip coffee as strong or light as you like, or added to water and ice to make an extremely smooth tasting iced coffee.
For a normal consumer, the best bet is to purchase an in-home toddy maker, and follow the general instructions included. Toddy coffee does have little nuances in how its made to ensure the end product is the best possible. In general, here are the steps:
- Toddy is typically made using one pound of fresh ground coffee at a time. The grind should be a french press grind (medium to coarse grind), ground using a burr grinder. Using a smaller grind or using a blade grinder that will produce an uneven grind that may clog the filter and greatly affect the quality of the brew.
- In general, use one pound of coffee and 9 cups of cool clean water per batch (based off the toddy maker you use and the size it is, this general ratio should not really be adjusted….the strength of your coffee is adjusted AFTER the toddy is made and when you cut the concentrate with hot water, NOT when the coffee is being extracted)
- For tea, use approx 1/2 pound of loose leaf tea per 9 cups water
- Slowly add a portion of water and grounds to the toddy maker one at a time to ensure all grounds are saturated, until full, while also ensuring the grounds are not stirred. Stirring your grounds while wet allows the fine grounds to fall to the bottom and thus clog the filter.
- Leave your coffee, uncovered or covered, on the counter or in a fridge for at least 12 hours and up to 24 hours. The longer you steep, the more intense the result.
- Once the brewing process is done, unplug your maker and allow it to slowly drain, which might take some time. If it plugs up, very carefully use a blunt knife to scrape the grounds off the top of the filter to allow for proper drainage.
- This process will produce approx. 48 ounces of concentrate which will last in a fridge for up to 2 weeks. It can then be ‘cut’ with hot water or milk, or cool water and ice, making it as strong or weak as desired. It can also be microwaved, if desired, however NOT boiled.
- Leftover grounds can be recycled into gardens and potted plants