The Cold Brew process may take a long time, but it is so worth the wait. The summer of 2015 was one to remember here in the greater Seattle area and has given us plenty of inspiration to discover a great cold brew recipe. Brewing with the Toddy has created an alluring concentrate that is incredibly refreshing when poured over ice.

Prepare the coffee
Have 8 cups of water and 340 grams (12 ounces) of coffee ground slightly more course than a French Press grind on hand
Set up the Toddy
Place the rubber stopper in the drain hole then dampen the filter and place that into the bottom of the Toddy.
Add the water
Add 1 cup of water.
Add half the coffee
Add 170 grams, about 1/2 of the coffee, evenly on top of the water.
Add more water
In a slow circular motion add 3 cups of water saturating the entire bed of coffee.
Add the remaining coffee
Add the rest of the coffee, 170 grams, and let rest for about 5 minutes.
Add even more water
Again in a slow circular motion add in the rest of the water, 4 cups.
Ensure saturation
Press on the grounds with the back of a spoon to ensure that the whole bed of coffee is saturated with water. Do not stir, as it will clog the filter.
Refrigerate the mixture
Place in the refrigerator to begin the brewing process. It will take 12-18 hours to create a beautiful, strong, and smooth cup.
Transfer to decanter
Remove the rubber stopper and let the coffee concentrate flow into a glass decanter.
Dilute and serve
Because it is a concentrate, serve over a healthy amount of ice or dilute with water or milk and mix to taste. Enjoy this brew for up to two weeks, though we have found it does not last more than a couple days because it is so tasty.

See all brewing methods