Do That Cold Brew: How-to
Sometimes instruction manuals are more confusing than they should be. As our contribution to improving general knowledge, here is a step-by-step method for using the Toddy Coffee Maker to make your own cold brewed coffee:
12 oz fresh roasted coffee beans
7 cups of water
- Dampen the Toddy filter and stuff it into the base of the white plastic brewing container. Insert plug into bottom of container.
- Using a coarse grind setting, grind up about half the bag of coffee (6 oz, but does not have to be exact)
- Pour 1 cup of water and then 6 oz of ground coffee into the white bucket.
- Slowly pour 3 more cups of water over the grounds in a circular motion to make sure they all get wet.
- Grind up and add the last 6 oz of coffee to the white bucket.
- Wait 5 minutes.
- Slowly add 3 more cups of water. Don’t stir the grounds (this can clog the filter), but you can gently press the top of the pile with the back of a spoon or something else to make sure all the grounds are wet.
- Put the white container in the fridge for 12-18 hours. No lid is needed, but feel free to cover it with plastic wrap or a plate if you like.
- When the brew is ready, hold the white bucket over the glass decanter and pull out the stopper. Then just settle the ‘prongs’ over the opening of the decanter and wait until it all drips out. This can take a while. You can let it drip into another container for a bit if you want to have a cup before it’s all done coming out.
- Wash out glass decanter as you would any pitcher.
- Poke the filter out of the bottom of the white bucket with a blunt object, like a chopstick or the end of a pen. Sharp pokers can perforate the filter, drastically reducing its efficacy.
- Rinse the filter out, then store it, damp, in a plastic bag or other airtight container in the fridge.
- Wash out the plastic bucket. Sometimes I just rinse and scrub it without soap; depends on how much oily residue there is in there.
This yields about 6 cups of cold brew coffee concentrate, ready to dilute to taste. The initial starting point is 1 part coffee to 2-3 parts water or milk, but it’s really up to you. Sometimes I go 1:1, other times I thin it out a bit. Note that you can add hot water to the concentrate for a hot cup of coffee, too. The white bucket can hold up to 16 oz of coffee and 9 cups of water total. This is the ratio you’d use if you wanted to grind up a full pound of coffee. The concentrate will stay fresh in the fridge for two weeks. Try it with blended or shaved ice for a frappuccino effect!