Iced coffee is one of the pleasures of summer – It’s cold, refreshing, and de rigueur if you want to make it through the afternoon without a nap.
Hot, regular-brew coffee cooled rapidly with ice creates a slightly bitter flavor. So Cold-Brew coffee is the place to start. Cold brewed coffee is less acidic than regular brew, because the ground coffee never comes in contact with the intense heat of boiling water. For smooth, rich coffee with a slightly sweet flavor, brew it cold.
The simplest and best method for cold-brew is the Toddy System. The favorite of baristas and coffee connoisseurs for over 50 years, the Toddy was developed in 1964 by Todd Simpson, a chemical engineering graduate of Cornell. Here’s what it looks like:
To brew, put the stopper in the bottom of the brewing container, dampen the re-usable filter and insert it into the inside bottom of the brewing container, add 12 ounces of coarse ground coffee and seven cups of water. Let the grounds steep overnight or up to 24 hours for smooth, rich flavor.
Remove the stopper and let the coffee concentrate flow into the glass decanter. The concentrate stays fresh for up to two weeks in the refrigerator.
Toddy concentrate is stronger than regularly brewed coffee. So for rich, smooth iced coffee, simply pour the coffee concentrate diluted with a bit of water and milk or soy milk, half and half, almond milk, et cetera, over ice; it won’t taste weak and watery.
If you are truly obsessed, you can make coffee ice cubes out of leftover coffee frozen in ice cube trays – brrr.
Voila! How good is it? Post a comment after you catch your breath.
In addition to regular or decaf coffee beans, the Toddy Cold Brew System can also be used to gently cold-brew tea. You can brew up to one pound of freshly ground coffee at a time, or a ½ pound of tea. The filter may be re-used up to 10 times before replacing. The price for all this down-right goodness is $39.95, or about 10 store-bought iced coffees.