Among the many things I’m snobby about, coffee is pretty high up on the list, right next to booze, food, and writing. Coffee, though, is special. I can enjoy a Pabst Blue Ribbon, a meal at White Castle, or a page-turning schlocky sci-fi novel, but I will not stand for bad coffee. What do I mean by bad coffee? I mean Folgers, flavored coffees, coffee brewed (read: burned) in a cheap coffee maker and then left to turn lukewarm and acrid. I mean coffee that’s been watered down, polluted with non-dairy creamers, posioned with carcinogenic sweeteners… the list goes on. But today, I’m going to show you one way to make iced coffee that doesn’t suck: the Toddy Cold Brew System.
A lot of people make iced coffee by first boiling water, then hot-brewing coffee, and then pouring that over ice. This can be done properly (i.e., you must brew the coffee at double strength, as it will be watered down instantly when you add ice), but even then, it leaves the coffee tasting a bit acidic and sour. To make a tastier cup of iced coffee, I learned from my friend JD, founder of the Brooklyn-based Oslo Coffee, one needs to cold brew it. A misnomer, in that it actually takes place at room temperature, cold brewing is basically a long steeping of coarsely ground coffee in water. This method reduces bitterness and and acidity greatly, to the extent that the coffee becomes so mild in taste you can easily drink it without sugar or milk. Cold-brewed iced coffee is very tasty, but also dangerous — you might drink yourself into a state of uncontrolled vibration if given too much of the stuff. I know this from experience, dude.
The method JD used to make iced coffee in the shop was scaled for commercial purposes, but the Toddy is basically a consumer-grade version. The system is stupid-simple. You really could make one yourself were you so inclined to dig up the individual components. Then again, you can spend the extra twenty bucks and save hours of your life if you just buy the Toddy System straight from the toddycafe.com. It’s also available on Amazon and other online retailers. The full instructions for using the system are here; I’ve based the times and measurements in the video, above, on these. They work well enough, though I haven’t experimented.
When you cold brew a batch of coffee in the Toddy system, it makes a large carafe of concentrated liquid. Unless you’re a hardcore addict, you must water it down before you drink it. The concentrate can be stashed in the fridge for a week or two. You can also heat it up in the microwave with respectable results — it’s certainly not as rich or complex as a hot-brewed coffee, but if you’re sensitive to acid, it’s much easier on the stomach. When it’s hot, I’ve noticed Toddy coffee tends to have a more herbal, tea like flavor profile, which might turn off some coffee drinkers, especially those used to dark roasts. According to the packaging, you can also make iced tea with the system, but I have not tried this, as tea is not my thang.
The video is both a way for me to communicate the use of the Toddy system, which I dig, and to practice the complex arts of shooting and editing video. Like most things on this blog (or in my life, for that matter), it’s an experiment. If you have comments or questions, please leave them below. I <3 your feedback.