Toddy | Cold Brew System

The Toddy cold-brewing system was developed nearly fifty years ago by chemical engineer Todd Simpson, who theorized that the application of heat in traditional coffee brewing methods was the cause of undesirable flavor compounds---bitter oils and fatty acids---ending up in the cup. The cold-brew method creates up to 67% less acid in the brewed coffee, and many believe that that means a smoother coffee that's more pleasant to drink, and easier on sensitive stomachs. We use Toddy cold-brewed coffee here in our stores to make our delicious (and if we may: locally-famous) iced coffees. But many heat their Toddy coffee for a bold, smooth, hot cup, or delicious Toddy latte. And it's simple to use: add one pound of coffee to the bucket, slowly fill with cold water, and leave it to steep for 12 hours or more. What you'll have is a quart of highly concentrated low-acid coffee (enough to make approximately 12-16 8 oz. cups, depending on your preferred strength) that stays fresh in your refrigera