Summer is my favorite time of year, although there are some who don’t share my love for the south’s steamy heat. Since the heat can be extreme, one summer staple is a batch of Toddy cold-brewed coffee. It’s so simple to make and has so many variations that it can be the only coffee base you need for the long summer days.
Although the Toddy doesn’t use hot water to devolve all of the coffee’s oils, the fullness of the coffee flavor isn’t affected. In fact, Toddy is actually 67% less acidic than the traditional, hot-brewed version.
1lb light-roast coffee, coarsely ground. (I prefer to over grind, so I use a drip coffee grind.)
9 cups distilled water, at room temperature
Combine ground coffee with room temperature distilled water in a large container. Stir, cover, and let sit for about 12-24 hours. Strain the brew through a fine mesh filter lined with cheesecloth. Store your Toddy in a glass decanter in your refrigerator for up to two weeks.
This recipe makes a very strong concentrate, so to serve, pour 1 part Toddy to 2 parts water over ice; stronger coffee lovers can leave out the water. Try adding a fresh slice of lemon and a sprinkle of raw sugar or a touch of sweetened condensed milk for a different approach.
I have modified this classic version for my French press. It makes things a little easier to separate, and helps me restrain myself from drinking 9 cups of coffee concentrate in one day.
To make the French press version, simply place one cup of grinds in your press, along with 2 cups of water. Let it sit for 12-24 hours. Making smaller batches also makes it easier to experiment with flavors. I’ve tried versions where you add 1tbs of cinnamon and 3tbs of brown sugar to this mix as well.
There are lots of variations and experiments that you can try with this simple recipe. What are your favorite things to add to your coffee? What blends do you like the best when making iced coffee verses hot? I hope you enjoy this simple mixture. We will be enjoying it all summer in the studio.