Cold Brewed Coffee

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There was a story in the local paper about "cold brewed coffee." Anyone
try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

Tom

Rip off! Coffee requires boiling water to extract the flavor, just like tea.
Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
Your cold brewed coffee will be the same.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There was a story in the local paper about "cold brewed coffee." Anyone
try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

Tom

Rip off! Coffee requires boiling water to extract the flavor, just like tea.
Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
Your cold brewed coffee will be the same.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee." Anyone try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

James makes it sometimes for our parties. It's very strong, like
concentrated espresso, but very much less bitter. It makes wonderful
cold coffee drinks, and a great Americano.

serene

Serene wrote on 23 Jun 2005 in rec.food.cooking

Quoted message said:

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee."
Anyone try it. Apparently the device you need costs around $40,
but I figure you cold just use a ceramic container, and then
filter it through my drip thing I bought at a garage sale for a
quarter.

James makes it sometimes for our parties. It's very strong, like
concentrated espresso, but very much less bitter. It makes
wonderful cold coffee drinks, and a great Americano.

serene

Ceramic?...Think used clean 2 litre plastic pop bottle...And 2 stage
filtration...fine mesh to remove the majority of the coffee grinds and
a paper coffee filter to catch the rest. It is the grounds removal that
make this way of brewing coffee a [censored].

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Serene wrote on 23 Jun 2005 in rec.food.cooking

Quoted message said:

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee."
Anyone try it. Apparently the device you need costs around $40,
but I figure you cold just use a ceramic container, and then
filter it through my drip thing I bought at a garage sale for a
quarter.

James makes it sometimes for our parties. It's very strong, like
concentrated espresso, but very much less bitter. It makes
wonderful cold coffee drinks, and a great Americano.

serene

Ceramic?...Think used clean 2 litre plastic pop bottle...And 2 stage
filtration...fine mesh to remove the majority of the coffee grinds and
a paper coffee filter to catch the rest. It is the grounds removal that
make this way of brewing coffee a [censored].

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There was a story in the local paper about "cold brewed coffee." Anyone try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

Tom

Here is their insctuctions and claims:

Dimitri

http://www.toddycafe.com/customerservice/instructions.php

FILL - The Toddy brewing container is designed to hold (1) one pound of coffee
and (9) nine cups (72 fluid ounces) of water. (If your coffee is packaged in
sizes larger or smaller than one pound, click here for detailed proportion
suggestions.)

Add (2) two cups of water into the bottom of the Toddy brewing container. When
pouring the water over the grounds, the water should be added gently, in a
circular motion, to make sure all the grounds get wet and there are no dry
pockets. Then, add (1/2) half-pound ground coffee. Slowly pour (5) five cups of
water over the grounds, then add the remaining (1/2) half pound ground coffee.
Finally, wait five minutes and slowly add (2) two cups of water.

DO NOT STIR. Lightly tap the topmost grounds with the back of a spoon to ensure
all grounds get wet. Allow to cold brew for 12 hours before draining.

BREW - We recommend that you cold-brew your coffee grounds 12 hours to achieve
maximum results. Remove the stopper and let coffee concentrate flow into the
glass decanter. Toddy's cold-brew process should yield (6) six cups (48 fluid
ounces) of coffee concentrate. The coffee beans absorb the balance of the water.

You may cold-brew your grounds longer than the recommended 12 hours. However, if
you do, more acidity and caffeine will be absorbed into the liquid (although the
amount of acidity and caffeine will never be as much as coffee brewed by
conventional hot water methods). The trade-off: Richer concentrate will be
produced (with the same amount of liquid), therefore allowing you to produce
more cups of coffee per pound of coffee beans.

SERVE - The Toddy produces a naturally low acid, bold yet smooth coffee
concentrate that may be refrigerated for up to 14 days without any deterioration
in taste or freshness. And, importantly, there's no waste. Toddy can be made one
cup at a time simply by adding steaming hot or cold water, milk or cream. It's
also microwavable (do not boil concentrate).

We recommend a ratio of (1) one part coffee concentrate to (3) three parts
water, milk or cream. However, one of the benefits of using the Toddy system is
that you can mix to taste (make it as strong or as weak as you prefer).

And, you drink the coffee you make (unlike hot brewed coffee, where an average
of 3-4 cups are consumed for every 8-10 produced).

NOTES: Different coffee brewing methods require different types of grinds. It's
important that you use a universal or, better yet, coarsely ground coffee with
your Toddy.

If you grind your beans at home, you may use an inexpensive blade grinder,
grinding your beans between 9-11 seconds - similar to the grind used in an
old-fashioned percolator.

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee." Anyone try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

Tom

The device is the Toddy Coffee Maker. I've been using one for years.
It is basically a plastic container that sits on top of a glass carafe.
There is a disc-shaped filter that fits snugly in a slot at the bottom
of the upper container, which also has a hole fitted with a rubber
plug. You place ground coffee in the upper container, pour water over
the grounds, and let them sit for 24-36 hours, depending on the desired
strength of the concentrate. You then remove the plug and let the
concentrate flow through the filter into the lower carafe.

The concentrate can be used for either hot or iced coffee. Personally,
I prefer a drip method for hot coffee, but I have not found anything
better than the Toddy for iced coffee. It is especially good with a
hearty, dark-roasted variety of bean, such as Sumatra.

Jeff

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:

Just to be clear, Dimitri was quoting the instructions
from the Toddy site. A few brief comments of mine:

Quoted message said:

Add (2) two cups of water [etc.]

I have a Toddy. I got it for less than the full price,
which is good, since it consists of around $2 of materials.
The instructions are totally bogus. You can stir the coffee, and
you can add all the water to all the coffee if you like. It will
taste the same, in my experience. I think the instructions are
to make it seem high-tech and to make you feel like a skilled
food preparation engineer. I'd love to hear from someone
at the company if there is another reason (other than the one
where you don't want to spill grounds all over the counter).

It is not like brewed coffee at all, but it is good, especially
for iced coffee. A number of coffee shops use "cold press" for
iced coffee. That's what they mean, though I don't know if they
use the Toddy setup or something else.

Quoted message said:

SERVE - The Toddy produces a naturally low acid, bold yet smooth coffee
concentrate that may be refrigerated for up to 14 days without any deterioration
in taste or freshness. And, importantly, there's no waste. Toddy can be made one
cup at a time simply by adding steaming hot or cold water, milk or cream. It's
also microwavable (do not boil concentrate).

Well, I think if you can't notice a change after two weeks in the
'fridge, you can save a bundle by using Folder's Crystals. I
found a week was the limit for me. That's actually a serious
restriction, since you infuse a pound of coffee at a time....

Try a cold-press at a coffee shop to see if you like it. And watch
for a Toddy at a yard sale--it will probably cost a couple bucks.

Mike Beede

Mike Beede said:

It is not like brewed coffee at all, but it is good, especially
for iced coffee. A number of coffee shops use "cold press" for
iced coffee. That's what they mean, though I don't know if they
use the Toddy setup or something else.

Is there any reason you couldn't use a French Press to do the same
thing? Fillit up with cold water, let is sit, and then press it?

-L.

Bubbabob said:

It's insipid. You get a coffee made entirely from the components of the
bean that will dissolve out at low tempereatures. This is so different a
blend of chemicals from real 192F brewed coffee that it shouldn't even
share the same name. It has no character and it's almost impossible to
detect differences of origin.

People who prefer insipid coffee will no doubt post here and say how much
they like it.

I definitely do not prefer insipid coffee. You'll get no argument from
me that the Toddy is not the way to go for the best hot coffee, but I
think it is unfair to dismiss it entirely on that account. As I and
several others have pointed out, the Toddy makes excellent iced coffee.
If someone enjoys iced coffee, I would certainly recommend the Toddy.
If it's for hot coffee, I wouldn't.

Jeff

Monsur Fromage du Pollet said:

Serene wrote on 23 Jun 2005 in rec.food.cooking

Quoted message said:

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee."
Anyone try it. Apparently the device you need costs around $40,
but I figure you cold just use a ceramic container, and then
filter it through my drip thing I bought at a garage sale for a
quarter.

James makes it sometimes for our parties. It's very strong, like
concentrated espresso, but very much less bitter. It makes
wonderful cold coffee drinks, and a great Americano.

Quoted message said:

Ceramic?...Think used clean 2 litre plastic pop bottle...And 2 stage
filtration...fine mesh to remove the majority of the coffee grinds and
a paper coffee filter to catch the rest. It is the grounds removal that
make this way of brewing coffee a [censored].

The toddy (that's what they call it) James uses is made of plastic, and
the filters are these weird disks, an inch or more thick, that are made
out of some sort of semi-felted fabric stuff. One buys them specially
for the brew setup we have.

Ah, here we go: http://www.totallytoddy.com/

serene

Peter Aitken said:

Rip off! Coffee requires boiling water to extract the flavor, just like tea.
Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
Your cold brewed coffee will be the same.

Huh. Ours is delicious. Have you tried it?

serene

Mike Beede said:

Well, I think if you can't notice a change after two weeks in the
'fridge, you can save a bundle by using Folder's Crystals. I
found a week was the limit for me. That's actually a serious
restriction, since you infuse a pound of coffee at a time....

We like it best the first day. The second day is acceptable. Since we
only make it when we have parties, it's never lasted longer than that.

serene

-L. said:

Mike Beede said:

It is not like brewed coffee at all, but it is good, especially
for iced coffee. A number of coffee shops use "cold press" for
iced coffee. That's what they mean, though I don't know if they
use the Toddy setup or something else.

Is there any reason you couldn't use a French Press to do the same
thing? Fillit up with cold water, let is sit, and then press it?

-L.

No reason at all. I use a simple Pyrex pitcher, 2 cup. Four times
water to the amount of grounds. Then after sitting, pour into a
container through a fine strainer.

A French press is simply a filter after the fact. For hot coffee from
the start, I'll use the same Pyrex measuring pitcher, get to boiling
in microwave, stir in grounds, let sit, and the pour the hot finished
coffee into mug through the same strainer.

A process is a process. Tools are tools. I can use a teaspoon to stir
my coffee, or a coffee spoon to stir my tea. Haven't been arrested
yet. I just remembered a years-ago episode of "F Troop" where the
Indian Chief, always out for a buck, was telling some tourists about
how they should buy his souvineer tomahawk as the only way to crack the
shells of their soft-boiled eggs in the morning.

Bubbabob said:

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee."
Anyone try it. Apparently the device you need costs around $40, but I
figure you cold just use a ceramic container, and then filter it
through my drip thing I bought at a garage sale for a quarter.

Tom

It's insipid. You get a coffee made entirely from the components of the
bean that will dissolve out at low tempereatures. This is so different a
blend of chemicals from real 192F brewed coffee that it shouldn't even
share the same name. It has no character and it's almost impossible to
detect differences of origin.

People who prefer insipid coffee will no doubt post here and say how much
they like it.

And people who think their own opinions are gospel and no one else is
worthy of an opinion will no doubt post their judgments.

In article <[email hidden]>,

Tom or Mary said:

There was a story in the local paper about "cold brewed coffee." Anyone try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.

All you really need is a plastic bottle with a screw top.

Miche

--
WWMVD?

In article <[email hidden]>,

(Serene) said:

Peter Aitken said:

Rip off! Coffee requires boiling water to extract the flavor, just like tea.
Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
Your cold brewed coffee will be the same.

Huh. Ours is delicious. Have you tried it?

Bet he hasn't.

And boiling water will produce bitter coffee.

Miche

--
WWMVD?

Miche said:

In article <[email hidden]>,

(Serene) said:

Peter Aitken said:

Rip off! Coffee requires boiling water to extract the flavor, just like tea.
Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
Your cold brewed coffee will be the same.

Huh. Ours is delicious. Have you tried it?

Bet he hasn't.

And boiling water will produce bitter coffee.

Boiling water is exactly fine for brewing coffee. Boiling the ground
coffee beans in the water will produce bitter coffee.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

Miche said:

In article <[email hidden]>,

(Serene) said:

Peter Aitken <[email hidden]> wrote:

>Rip off! Coffee requires boiling water to extract the flavor, just like
>tea.
>Have you ever tasted sun-brewed tea? Brown water with essentially no
>taste.
>Your cold brewed coffee will be the same.

Huh. Ours is delicious. Have you tried it?

Bet he hasn't.

And boiling water will produce bitter coffee.

Boiling water is exactly fine for brewing coffee. Boiling the ground
coffee beans in the water will produce bitter coffee.

Everything I've ever seen about brewing coffee says the ideal
temperature is 86C. Why the sudden change?

Miche

--
WWMVD?