Replies to This Discussion

Permalink Reply by Daniel Williamson on October 16, 2009 at 10:32pm

Hmmmm. I like the part about less acid...I think a light roast kenya or sumatra mandelhing would do nicely in that (read extremely sarcastically). I don't think it's gonna make it. Just my two cents, though.

• ▶ Reply

Permalink Reply by Bryan Wray on October 16, 2009 at 11:15pm

Eh... obviously there are parts that are just ridiculous, stupid and wrong about the add, not too mention over the top cheesy, but I'd be willing to at least give it a shot if someone had one and offered me a sample. Some things you truly don't know until you try, perhaps this could be one of them?

I'm guessing I wouldn't be a huge fan just because I haven't been a fan of cold brew systems in the past, but I wouldn't mind doing a coldbrew shootout against other systems like the Toddy.

-bry

• ▶ Reply

Permalink Reply by Lorenzo Perkins on October 16, 2009 at 11:45pm

I have three of these and they are amazing. I mean, come on. ZERO wasted coffee. That's sixes on my tech score sheets, yo!

• ▶ Reply

Permalink Reply by Maggie Cook on October 17, 2009 at 9:56am

The future isn't here until everyone wears shiny suits and drives flying cars.

• ▶ Reply

Permalink Reply by Bryan Wray on October 17, 2009 at 10:05am

I've been doing my part by wearing shiny suits for years. Everyone tells me I'm lame, I just tell them they are behind.

-bry

Maggie Cook said:

The future isn't here until everyone wears shiny suits and drives flying cars.

• ▶ Reply

Permalink Reply by Brady on October 17, 2009 at 11:45am

Oh... how is it possible that I just spent time watching this? I could have used that time to work on the jetpack. The fact that I don't have one yet clearly indicates that the future isn't here yet.

• ▶ Reply

Permalink Reply by Derryl Reid on October 17, 2009 at 12:12pm

I think the cold brew part has some merit. We don't run a cafe but have spent some time sampling our coffee at markets, events etc. & there is a demand out there for low acid coffee. Many people walk by and make the comment "would love a cup, but can't drink coffee anymore due to acid problems".
We suggest to our customers not to invest in expensive equipment like the hourglass, but to look at doing the same thing with a french press!

I have tried the hourglass & find the coffee (although smooth) a little flat.

Does any one out there offer a low acid option in there cafe?

• ▶ Reply

Permalink Reply by Chris Y. Gaoiran on October 17, 2009 at 12:28pm

Can it brew? Probably. Is it a necessary appliance? Probably not. There are a couple ways to room temp/cold brew coffee, all of them defining themselves by ingenious product design and key words that catch the casual coffee customer's ear.


I'm not saying I'm for the product, but it's not actively destroying coffee as we know it. It's not even giving pro coffee a bad name. It's just kind of suped up and ridiculous.

Let's let the hourglass stand. When someone asks you about it, give 'em your two cents. And when they ask you which of your coffees will taste best in it, you can secretly thank the hourglass for giving you another customer.

• ▶ Reply

Permalink Reply by Brady on October 17, 2009 at 5:36pm

Derryl Reid said:

I think the cold brew part has some merit. We don't run a cafe but have spent some time sampling our coffee at markets, events etc. & there is a demand out there for low acid coffee. Many people walk by and make the comment "would love a cup, but can't drink coffee anymore due to acid problems".
We suggest to our customers not to invest in expensive equipment like the hourglass, but to look at doing the same thing with a french press!

I have tried the hourglass & find the coffee (although smooth) a little flat.

Does any one out there offer a low acid option in there cafe?

We offer the Aeropress as a make-to-order option at our shop, alongside french press and pourover. It yields a lower-acid cup, and some customers really like it.

• ▶ Reply

Permalink Reply by Jonathan Aldrich on October 22, 2009 at 10:28pm

does the lack of a paper/wool medium vs. other cold brew methods change the texture/taste of the coffee? obviously you are not having to deal with the same waste and turnover on the wool pad filters required for other cold brew makers, but i'm wary that the metal filter (more lack of something that absorbs oils) would make the coffee a little "slimier".

• ▶ Reply

Permalink Reply by Chris Y. Gaoiran on October 23, 2009 at 9:15pm

New opinions:

I've had Toddy plenty of times in the past as reconstituted Cold Brew/Iced Coffee, in an Iced Latte/Mocha, and on the rocks (which is amazing if you have a good recipe).

The proportion I like best is 1.2# (yes, one-point-two pounds) to one gallon of water. Tasty yes, but after doing a cost analysis I feel like our store can barely justify it. Our drip method is French Press-to-carafe; Toddy costs twice as much in terms of dollar per ounce.

Does anyone know the volume capacity of the Hourglass? If this an amount (too little for the trouble/too much to go through) that's reasonable for a home brewer?

Also, to any store owners/managers: If you use this or other Toddy systems in your store, what do you think of its cost per ounce? How does it affect your final price?

• ▶ Reply

Permalink Reply by Joe Marrocco on October 28, 2009 at 4:18am

In a world where we are beginning to focus on varietal specific flavor profiling, detailed extraction parameters, the affects of intensly scrutinized milling and processing, does this plastic stocking stuffer really have a place? What is important when it comes to a coffee experience? To me it is taste. If you want less acid, drink less coffee. Don't drink the same ammount of a horrible cup. Drives me nuts. Toddys are great for what they do, but are they truly the best way to brew coffee? They do offer a different perspective on a coffee, but I would argue they do not demonstrate the best flavor profiles for a particular coffee. This is a lame excuse for a toddy. However, I don't think we are the target demographic.

Chris Y. Gaoiran said:

New opinions: I've had Toddy plenty of times in the past as reconstituted Cold Brew/Iced Coffee, in an Iced Latte/Mocha, and on the rocks (which is amazing if you have a good recipe).

The proportion I like best is 1.2# (yes, one-point-two pounds) to one gallon of water. Tasty yes, but after doing a cost analysis I feel like our store can barely justify it. Our drip method is French Press-to-carafe; Toddy costs twice as much in terms of dollar per ounce.

Does anyone know the volume capacity of the Hourglass? If this an amount (too little for the trouble/too much to go through) that's reasonable for a home brewer?

Also, to any store owners/managers: If you use this or other Toddy systems in your store, what do you think of its cost per ounce? How does it affect your final price?

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page