The Cold Truth About Toddy Coffee
While putting your leftover hot morning coffee in the fridge to drink later over ice is technically cold coffee, it's also technically bad. So say coffee connoisseurs, who swear by cold water and a sturdy filter to make the finest, smoothest cool java. It's an age-old cold-water process used worldwide, by which cold water is filtered through ground coffee and steeped overnight.
For those who'd like to try world-class cold-brew coffee, there are a few models on the market.
The Toddy cold-water process produces a concentrate that locks in flavor normally lost to heat. It also gets rid of acids and oils. Mix 1 part concentrate to 3 parts cold water. Before adding any milk or sugar, sip it straight up over ice. It should taste smooth and rich enough to drink without any of the usual accessories. But it can also be used with dessert recipes or mixed with ice cream, liqueurs or wherever this bold cold coffee takes you. Some even heat it up!
BREWING IT BOLD AND COLD
- Make sure rubber stopper plugs the hole under white coffee funnel.
- Place a filter in the white funnel, wetting it to fit snugly in recess at bottom.
- Grind (regular grind) 1 pound coffee (best is French roast or another dark roast). Pour into funnel.
- Pour 4 cups cold water slowly over ground coffee. Allow to sit 5 minutes and add 5 more cups of water.
- Don't stir the mixture; let it steep. Cover it with a kitchen towel and let it sit undisturbed for 10 to 12 hours.
- After steeping, lift funnel over the glass decanter. Hold steady and remove rubber stopper. Rest the funnel on decanter and let filter 15 to 30 minutes.
- Yields 6 cups concentrate. Will stay fresh in refrigerator about 18 days. Can also be frozen in ice cube trays or plastic container for longer shelf life.
- For 1 cold Toddy coffee: Pour 1 part concentrate to 3 parts water over ice. Use less water for an extra boost. Stir. Sip. Enjoy.