"(The Toddy) is the ultimate coffee maker." -The Washington Post Now you can create a 'coffeehouse' coffee - served steaming hot or iced cold, and in the comfort of your home - for much less than expensive signature coffee drinks! As important as those fresh roasted beans are to your cup of coffee, it's what you do with them that counts the most. In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. The Toddy coffee maker extracts the coffee bean's true delicious flavor and eliminates much of the acidity, producing a bold, super-smooth coffee that can be served one cup at a time. The Toddy brewer is also ideal for making tea - served hot or over ice. What's in the box: Brewing Container with Handle, Glass Decanter with Lid, Reusable Filters (2), Rubber Stopper (1), Instructions & Recipe Guide.
- Designed to brew coffee with 67-percent less acid than coffee made with hot brew methods
- Patented cold brew system uses regular coffee beans to create super smooth hot coffee, but with no electricity required
- The Toddy Cold Brew System also makes tea, served hot or cold
- Set includes brewing container with handle, glass decanter with lid, 2 reusable filters, 1 rubber stopper, set of instructions, and recipe guide
- Get more out of your coffee beans, since the coffee concentrate stays fresh for up to 3 weeks
Frequently Asked Questions
What is the exact point of the Toddy "system"?? Easy to do yourself
I made my own for a while, but found it messy and time consuming and decided to treat myself to the Toddy for Christmas. It's a definite improvement but still a bit messy and time consuming. I plan to get some paper filters to use with it, and think that will simplify clean up enough to make it worth it.
What beans produce the best flavor? My at-home attempts didn't go well, I used a light-roast and the brew tasted more like tea than coffee. Fruity!
Any bean should produce a quality concentrate. How long did it sit? I go past the recommended 12 hours and aim for at least 24 hours. This is the way we have done it in every coffee shop I have worked in for over 10 years. Technically, you should use a coarse ground coffee. I go differently at home and am almost embarrassed as a barista to tell you this... Use a vacuum package (~12oz.) of Maxwell House or Folgers. Leave about an inch from the top of the toddy after you fill it with water. Let it sit for at least 24 hours and you'll have a concentrate that you can cut with water or milk. Hope that helps!
Does this make a coffee concentrate? If so, do you dilute it with hot water?
Yes, it makes a concentrate. To serve, I bring 6 oz. (3/4 cup) of water almost to a boil, and add 1/4 cup of the coffee concentrate. That puts it at a drinkable temperature for me. If I want to add almond or other milk, I might then put it in the microwave for :20 - :30. According to the leaflet the concentrate can be mixed only with milk, if desired. The suggested ratio is still 1/4 cup coffee concentrate to 3/4 "other." My Toddy is new; I've used it once. I made decaf concentrate. So smooth!
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