The concept: The Cold brew or Toddy Style said to be the best way to make iced coffee. This style makes a less acidic and bitter version of brewing coffee. Interestingly, it was developed by a chemical engineering student at Cornell University.
The chemistry: Coffee contains many fatty acids and certain oils which are only soluble at a high temperature, this is what gives coffee its characteristic bitter or acidic ‘bite’. Because you aren’t exposing the beans to high temperature these fatty acids and oils are not released. Cold brewing is approximately 67% less acidic than hot brewing methods.
The technique: Cold brew process (Toddy Style)
- 13 hours before you want drink the coffee
- coarsely grind coffee beans, letting the ground coffee bloom (or sit) for 1 hr
- place grinds into french press (this process is usually on the strong side, but you dilute it later)
- for more flavor you can add a pinch each of cardamom and cinnamon, and a piece orange rind, if you want
- fill with cold water, pouring a circular motion will help get all grinds get wet
- don’t stir, but you may nee to tap the grinds to make sure they ‘re all wet
- leave plunger up, letting the coffee grinds sit in the water overnight
The cool thing with cold brewing is that the coffee stays good for a up to two weeks when stored on the fridge, so you could use your biggest size french press. If storing, you’ll want to transfer the coffee concentrate into another container and discard the ground coffee. You can use this for feeding you garden, acidic loving plants adore coffee.
- For iced coffee drink: 1 part coffee to 3 parts water milk or cream
- For thai coffee : add one tablespoon of sweetened condensed milk for each 8 oz. of iced coffee
- This process can also be followed for making iced tea.