chocolate covered coffee beans

coffee: the nectar of the gods

Friday, September 01, 2006

Toddy coffee

Toddy is a trademark referencing a cold brewing system developed and patented by Todd Simpson in 1964. In the absence of competition in this brand space, it has become a genericized trademark in American English and many people in the United States today refer to any cold brewed coffee as a "Toddy".

The Toddy process requires grinding coffee beans at a coarse setting and soaking those grounds in cold water for a prolonged period of time (usually 12 hours or more). The grounds must be filtered out of the cold water after they have been steeped; therefore, the grounds can either be put in a bag-like filter before steeping or the mixture can be fed through a filter after soaking (similar to the Toddy system). The end result produces a concentrate that is often diluted with water (or milk in some beverages). Pouring hot coffee over ice waters down the beverage, while pouring cold brew over ice does not. Toddy Products claims brewing coffee by their method reduces the acidity of the beverage. This is not the method with which most commercially sold iced coffee is made. Often, it is made by brewing hot coffee at double strength, then pouring over an equal amount of ice or cold water.