This weekend we cold brewed some Toddy Coffee.
The Toddy Coffee kit consisted of four parts: a large plastic steeping container, a glass carafe, filters and a plug. Per the instructions we started by placing the filter into the steeping container adding water and coarse coffee grinds.
It was a bit of a back-and-forth between the grinds and the water. Ultimately, the recipe called for 6 cups of water and 12 ounces of coffee.
Once everything was in: a 12 hours wait.
The following morning we placed the steeping container over the carafe, pulled the plug out of the bottom and watched the coffee drip through!
Once brewed, Jen and I prepared our blind taste test.
We ended up first pairing the toddy against a Keurig K-cup brewed directly over ice. We let the temperatures stabilize and put the beverages into unmarked glassware.
We did three tests:
2. with cream
3. with cream and sugar
The Toddy Coffee was WAAAY stronger than the Keurig. The internet was all about smoothness of Toddy compared to other brews, but the Keurig tasted so watered down smoothness never entered the picture. Black, with cream, or with cream and sugar the Toddy dominated on flavor.
We’re going to have to try brewing the same beans with traditional methods vs the Toddy.
3 thoughts on “The Toddy Coffee”
K Cup?! I’d be curious to see this up against good ol’ cold brew coffee in a jar, an Aeropress (from the inventor of the Aerobie), or my personal coffee maker of choice the Technivorm Moccamaster.
Do it! For science! http://www.technivorm.com/products/brewers_for_home-use/
We will do this.
Shouldn’t it be way stronger because you’re using a full 12oz of grounds for the brew?
Also, Gina’s parents always brew for 24 hours, and you brewed for 12… it might get even stronger with an extra 12 hours of brew time?