Toddy Brewer Guide
For Coffee Concentrate
Method 1
Use this method if using a ground setting other than coarse.
Step 1
Insert the stopper into the outside bottom of the container. Dampen the felt filter and insert it into the bottom of the brewing container.
Step 2
Open the top of your paper filter bag. Place it into the brewing container on top of the felt filter. Be sure to spread it out so it’s all the way open.
Step 3
Pour 12 oz of course ground coffee into the bag. Then pour 8 cups of water.
Step 4
Gently stir the coffee grounds with a wood spoon or spatula to make sure they’re evenly saturated.
Step 5
Lightly twist the top of the bag to close it.
Step 6
Allow the grounds to steep at room temperature for 8 to 24 hours.
Step 7
Remove the stopper to allow the coffee concentrate to flow into the glass decanter.
Step 8
Remove and discard the paper filter and coffee grounds.
Method 2
This is the classic method for a Toddy Brewer.
Use this method if using a coarse ground setting.
Step 1
Insert the stopper into the outside bottom of the container. Dampen the felt filter and insert it into the bottom of the brewing container.
Step 2
Add 1 cup of water into the bottom of the brewing container and add 6 oz of ground coffee.
Step 3
Slowly pour 3 more cups fo water over the grounds in a circular motion. Wait 5 minutes before adding the remaining 6 oz of ground coffee.
Step 4
Slowly add the last 4 cups of water, and do not stir. Lightly press down on the surface of the grounds with the back of the spoon to saturate all the grounds.
Step 5
Allow the grounds to steep at room temperature for 8 to 24 hours.
Step 6
Remove the stopper to allow the coffee concentrate to flow into the glass decanter.
Serve with a ratio of 1 part coffee to 2 parts water or milk. For hot coffee, use hot water. For iced coffee, pour the concentrate over ice and add your favorite milk or cold water. Coffee concentrate is fresh for up to 2 weeks if kept in your refrigerator.
Method 3
COLD BREW CONCENTRATE
COLD BREW! The two most exciting words for cold coffee lovers. But why do these words mean so much more to coffee fanatics than iced coffee? The differences may surprise you!
Iced coffee is typically brewed with hot water and then either left to cool or be poured over a bed of ice. A few things happen during this process that adjust the chemistry and taste of the brew. For example, when the grounds are exposed to the heated water an oil is released from the heated grounds which is full of acidic compounds. This can result in the classic bitter bite that shocks all first-time coffee drinkers. The bite can be nostalgic but it also leads to something called acid-shock which anesthetizes the pallet and can often block the tongue from discovering the subtle nuances hidden in coffee’s flavor. Additionally, when you brew coffee with hot water, the iced coffee is going to change from a hot drink to a cold drink, baristas need to account for the possibility of a “watered down taste” as soon as the brewed coffee is exposed to ice. To adjust for this, most restaurants and coffee shops will start off by brewing double the amount of coffee as a regular hot drip coffee. But when you pair it with a splash of milk or cream, you’ll find the taste both refreshing, acidic, and light bodied.
In the same way that water is infused by exposing it to mint leaves and fruit to create a delicious water-based drink, the same process happens when you make cold brew coffee.
Cold brew is made by icy water slowly dripping over a bed of coffee grounds. This happens for several hours, but the result is phenomenal.
Instead of exposing the coffee grounds to heat, the water slowly drips onto the mound and infusion takes place as the water is slowly and evenly infused by the grounds. Because there is no heat involved, the grounds retain the oils and acidic compounds that would otherwise be transmitted into the brew. This is good news for anyone looking for a healthier stomach or healthier teeth. Since brewing cold produces a low-acid drink, coffee’s other flavors are more readily detected meaning you’re more likely to pick up some of those undertones of chocolate, fruit, and nuts. Another positive to cold brew is that without all that acid, the sometimes-burnt flavor that often plagues hot coffee is eliminated. This can lead to a much milder taste all day long. That’s right, because cold brew coffee has never been hot, its chemistry doesn’t change throughout the day as it cools. So coffee lovers will find that their cold brew coffee will still taste fresh even at the end of the day instead of transforming into that bitter, watered down funk that you may find in your cup at night. Cold brew is less acidic, less bitter, and more of a smooth-all-day cold coffee drink.
Martin Coffeehouse is so excited to offer this new way of brewing cold brew to all the coffee lovers out there! It will be available by the cup or by the growler. Cheers!