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Permalink Reply by Micah Svejda on August 11, 2009 at 10:32am

I am a big fan of our (Kaldi's Coffee Roasting Company of St. Louis) Kenya Wachuri. As Toddy, it is ridiculously sweet (just like a tropical fruit juice blend) and of course, smooth with a touch chocolate on the finish. In our cafe, we use the large Toddy bucket: 5 pounds ground a bit finer than we use for a French press (aka, still quite coarse) and 18 quarts of cold water brewed for 12 hours. After removing the filter, we then stir in 6 more quarts of cold water and chill.

We have experimented quite a bit with Cold Press earlier this spring and have found this technique/recipe to be quite successful. If you make it at home, you could simply scale down these proportions (unless you want 16 quarts of Toddy at once!). I bet Stumptown's Panama would be tasty as a Toddy.

Our Burundi Kinyovu also makes a fantastic Toddy.

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Permalink Reply by Jon on August 11, 2009 at 10:55am

I just went to Kaldi's in St. Louis, and I tried a cup of the Burundi on the Clover, but didn't think to try the toddy! oh well... and yes, the toddy at Stumptown in Seattle (at least the one Sam was pimpin' out a few months back) was solid... I like the sweetness and liveliness of these Panamas, Kenyans, Sidamos, etc.. but I'm still a fan of the darker roasts, usually from the Americas... I know... boring, not so hip to be talking about darker roasts... but hey, it's clean and balanced, great with cream or whatever, but the biggest response is from the customer base.. the toddy seems to be selling at Cultiva really really well... We hosted a Toddy cupping a few months back, with Panama, Sidamo, Colombia, a really dark blend, and a few others. After all was said and done, the Panama seemed to do well on it's own, and the sidamo didn't go so well with milk, and the colombian at the roast profile didn't hold up.. so it depends on how you're roasting the S.O. and how it's going to be used... my favorite? sidamo dp on the rocks.

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Permalink Reply by Ann Schneider on August 11, 2009 at 2:37pm

I understand about the dark roast. I have a special place in my heart for Guatemala.

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Permalink Reply by Nathanael Everhart on August 11, 2009 at 7:43pm

been making a toddy with a colombian supremo lately, 10 quarts of cold water for 3lbs. coarsely ground coffee, steeped for 10 hours then filtered out. Add a splash of unhomogenized half & half. delish.

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