During the toddy cold brew process, time replaces heat. Todd Simpson, a chemical engineering graduate of Cornell, and who developed the Toddy cold brew system, discovered that high temperature facilitates the release of undesirable flavor elements.

A roasted coffee bean contains many compounds that are extracted during the brewing process. Some of those compounds, including certain oils and fatty acids, are soluble only at a high temperature. During the cold brew process, coffee beans are never exposed to high temperature (this only occurs after a rich liquid coffee concentrate has been produced).

Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketones, esters and amides.

These are the same bitter acids and fatty oils that surface to the top of your hot cup of coffee, and give hot-brewed coffee that familiar ‘bite’ (thus the reason that some 8 out of 10 people attempt to soften the acidic taste by adding milk or cream to their coffee).

Your final product will be a concentrate, so you’ll need to dilute it with water and ice. Want hot coffee? Mix in boiling water instead.

Toddy Cold brew coffee concentrate.

For the best flavor, start with coarsely ground coffee beans (fresh roasted is best) and filtered water. The Toddy brewing container is designed to hold 12 ounces of coffee and 7 cups (56 fluid ounces) of water.

Fill – First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.Next, add 1 cup of water into the bottom of the Toddy brewing container and 6 ounces of ground coffee. Slowly pour 3 more cups of water over the grounds, in a circular motion. Then, add the remaining 6 ounces of ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of water. DO NOT STIR (stirring the bed of grounds can result in a clogged filter).Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.
Brew – Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor.
Filter – Remove the stopper and let your coffee concentrate flow into the glass decanter – stays fresh for up to 2 weeks in your refrigerator.
Serve – We recommend starting with a ratio of 1 part coffee concentrate to 2-3 parts water, milk or soy. Mix to taste, making your coffee as strong or as weak as you prefer. For rich, smooth iced coffee, simply pour coffee concentrate and water, milk or soy over ice. Combine coffee concentrate with steaming hot water for a bolder, gentler cup of hot coffee.

Cold-brewed tea concentrate.

The Toddy brewing container is designed to hold 8 ounces of loose tea leaves and 9 cups (72 fluid ounces) of water.

FILL – First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.Next, add 3 cups of water into the bottom of the Toddy brewing container and 4 ounces of tea leaves. Slowly pour 3 more cups of water over the leaves, in a circular motion. Then, add the remaining 4 ounces of tea leaves. Finally, wait 5 minutes and slowly add the last 3 cups of water. DO NOT STIR (stirring the bed of tea leaves can result in a clogged filter).Lightly press down on the topmost tea leaves with the back of a spoon to ensure all tea leaves get wet.
BREW – Steep your tea leaves for 12 to 16 hours to create a smooth, vibrant flavor.
FILTER – Remove the stopper and let your tea concentrate flow into the glass decanter – stays fresh for up to 2 weeks in your refrigerator.
SERVE – We recommend starting with a ratio of 1 part tea concentrate to 6-7 parts water, milk or soy. Mix to taste, making your tea as strong or as weak as you prefer. Serve hot or iced.

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