The Toddy cold-brewing system was developed nearly fifty years ago by chemical engineer Todd Simpson, who theorized that the application of heat in traditional coffee brewing methods was the cause of undesirable flavor compounds---bitter oils and fatty acids---ending up in the cup. The cold-brew method creates up to 67% less acid in the brewed coffee, and many believe that that means a smoother coffee that's more pleasant to drink, and easier on sensitive stomachs.
We use Toddy cold-brewed coffee here in our stores to make our delicious (and if we may: locally-famous) iced coffees. But many heat their Toddy coffee for a bold, smooth, hot cup, or delicious Toddy latte.
And it's simple to use: add one pound of coffee to the bucket, slowly fill with cold water, and leave it to steep for 12 hours or more. What you'll have is a quart of highly concentrated low-acid coffee (enough to make approximately 12-16 8 oz. cups, depending on your preferred strength) that stays fresh in your refrigerator for up to two weeks.
But wait, there's more!
- Brewing a batch of Toddy coffee uses exactly zero electricity. Save energy, save money!
- The Toddy Cold Brew system can just as easily be used to brew tea leaves.
- Nothing else to buy, except your favorite coffee---includes brewing container with handle, rubber stopper, two reusable filters, glass decanter with lid, full instructions, and a recipe guide!