Toddy System Brew Guide
So you tried that "cold brew" thing and now you're wondering how the heck you can make that heavenly liquid at home so you can savor it and forget you ever drank anything else. The Toddy System is here for you. Producing a super-smooth, low acid concentrate, the Toddy might become your new favorite way to make coffee. The coffee concentrate brewed with the Toddy lasts longer and tastes amazing.
Yield: 7 cups of concentrate Brew Time: 12 - 24 hours
1. Grind 12 ounces of coffee very coarsely, and measure out 7 cups of water.
2. Insert the stopper into the outside bottom of the brewing container, then dampen the filter and place it on the inside bottom of the brewing container.
3. Add one cup of water to the brewing container and 6 ounces of ground coffee.
4. Slowly add 3 more cups of water in concentric circles, then add the remaining 6 ounces of coffee.
5. Wait 5 minutes and slowly in a circular motion add the remaining 3 cups of water. Do not stir -- this will cause the filter to clog. To ensure all of the grounds are saturated, gently fold the top layer of coffee into the water by using the back of a spoon.
6. Steep for 12 - 24 hours at room temperature to your personal taste preferences.
7. After brewing, remove the stopper and let the brew filter through into the glass decanter.
8. At this point you have a coffee concentrate. The concentrate will stay good for about 3 weeks in the refrigerator. To serve, dilute 1 part concentrate with 2 - 3 parts water, milk, or alternative milk. Mix to taste, making your coffee as strong or as weak as you prefer, and pour over ice.
9. As you drink it, consider its aroma, flavor, body, and finish. Enjoy!
'Mokha Java' was the first blend ever created. Coffee originated in Arabia and was first sold through the port of 'Mokha' (Al Mukha) in Yemen; the 'Mokha' in this blend is a naturally-processed Ethiopian coffee, adding notes of fruit and cocoa. Coffee was then cultivated in Indonesia and shipped out through the island of 'Java' (Jawa); the 'Java' in this blend is a wet-hulled Balinese coffee, which gives deeper tones of earth and spice. The result is a marriage between the brightness of Africa and the depth of Indonesia - in the cup it is a very dynamic, yet balanced, coffee.
AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: ethiopian 'kayon mountain’ and balinese ‘kintamani’
PROCESS: natural, wet-hulled
CERTIFICATION: organic
This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.
AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic
This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.
AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic