Cold-brewed Coffee Concentrate (Toddy)

1. Add (1) one cup of water into the bottom of the Toddy brewing container.
2. Add (1/2) half-pound coarsely ground coffee.
3. Slowly pour (4) four cups of water over the grounds. When pouring the water over the grounds, the water should be added gently, in a circular motion, to make sure all the grounds get wet and there are no dry pockets.
4. Add the remaining (1/2) half pound ground coffee.
5. Slowly pour (3) three additional cups of water over the grounds.
6. Wait five minutes and slowly add (1) one cup of water. DO NOT STIR.
7. Lightly tap the topmost grounds with the back of a spoon to ensure all grounds get wet.
8. Allow to cold brew for 12 hours before draining. We recommend that you cold-brew your coffee grounds 12 hours to achieve maximum results.
9. Remove the stopper and let coffee concentrate flow into the glass decanter.

Toddy's cold-brew process should yield (6) six cups (48 fluid ounces) of coffee concentrate. The coffee beans absorb the balance of the water. You may cold-brew your grounds longer than the recommended 12 hours. However, if you do, more acidity and caffeine will be absorbed into the liquid (although the amount of acidity and caffeine will never be as much as coffee brewed by conventional hot water methods). The trade-off: Richer concentrate will be produced (with the same amount of liquid), therefore allowing you to produce more cups of coffee per pound of coffee beans.

SERVE - The Toddy produces a naturally low acid, bold yet smooth coffee concentrate that may be refrigerated for up to 14 days without any deterioration in taste or freshness. And, importantly, there's no waste. Toddy can be made one cup at a time simply by adding steaming hot or cold water, milk or cream. It's also microwavable (do not boil concentrate).

We recommend a ratio of (1) one part coffee concentrate to (3) three parts water, milk or cream. However, one of the benefits of using the Toddy system is that you can mix to taste (make it as strong or as weak as you prefer). And, you drink the coffee you make (unlike hot brewed coffee, where an average of 3-4 cups are consumed for every 8-10 produced).

NOTES: Different coffee brewing methods require different types of grinds. It's important that you use a universal or, better yet, coarsely ground coffee with your Toddy. If you grind your beans at home, you may use an inexpensive blade grinder, grinding your beans between 9-11 seconds - similar to the grind used in an old-fashioned percolator.

To cold-brew less than 1 lb. of coffee, pro-rate the amount of water added to the coffee. For example, if brewing 12 ounces of coffee (3/4 lb.), add 3/4 of nine cups of water, or approximately seven cups. 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 for 12 to 18 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.

The strength of the resulting concentrate may differ slightly from a 1 lb. batch, but realize one of the benefits of using the Toddy system is that you can mix to taste. When making your cup of coffee, simply add a little more or less water to your concentrate to get your preferred strength.