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Permalink Reply by Alex C. McGregor on June 2, 2009 at 12:38pm

I'm totally with Jesse. I'm sorry you had a bad experience. We brew our today for fifteen hours, with no muddy side affects and extremely interesting spread of flavor profiles while maintaining an awesome body. What Toddy drip did you use?

Matt B said:

I do not care for toddy coffee. I find it has no life. Muddy. And when it's hot out, the livelier the coffee, the better. Big body is more important during the cold months, imho.

I like iced coffee using an aeropress, japanese style. The press goes right on top of your tumbler of ice. Use 1.5 times (or more--experiment) as much ground coffee as you would for a hot cup.

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Permalink Reply by Alex C. McGregor on June 2, 2009 at 12:50pm

Also, I think that if you're not going for just a variation of straight coffee, the "shakoretto" is a kind of neat and rare (around Portland anyway) drink. From what I've been told it's the original iced latte, but I don't know how much truth there is to that. It's (generally) 3/4 of your beverage container full of ice, equal parts 1/2&1/2 and whole milk up to just below the rim of the glass, the espresso poured into a tumbler, your cold milk over that, then ice, then shaken violently for a minute of two. It serves similar to a lightly blended latte with a little more class. It's pretty darn good as far as iced latte style stuff goes. Good luck!

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Permalink Reply by Dawn E Donson on June 4, 2009 at 10:38am

Hey Jesse -D,
Being new to the industry, some of the jargon trips me up. When you are refering to a toddy, what exactly does that consist of? Is it a recipe, machine brewing system?

Jesse -D-> said:

cold brew, toddy what ever you want to call it. IT is really good in comparison to normal "iced coffee".

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Permalink Reply by Jesse -D-> on June 4, 2009 at 10:55am

Well, I guess technically it is both., a recipe and a brewing system. Also, known as cold brew or cold extracted coffee. You let coarsely ground coffee (the fruitier the better, usually) sit for approx. 12hrs in cold water, then filter it. I don't remember the ration off of the top of my head but you can find it here: www.toddycafe.com Good Luck and welcome to the Coffee biz.

Dawn E Donson said:

Hey Jesse -D,
Being new to the industry, some of the jargon trips me up. When you are refering to a toddy, what exactly does that consist of? Is it a recipe, machine brewing system? Jesse -D-> said:

cold brew, toddy what ever you want to call it. IT is really good in comparison to normal "iced coffee".

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Permalink Reply by Barb Hranilovich on June 16, 2009 at 6:05am

I'm just a drinker, not a pro, but my favorite iced coffee is made with extracted coffee, with ice add one ice cube made from the extract added to keep the intensity up as things melt - a teeny bit of brown sugar and cream and a drop of vanilla.

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Permalink Reply by Dacques Viker on June 16, 2009 at 6:55am

Cold brew dark coffee (less bitterness) and if you can find small ice cube trays, you can freeze some coffee to prevent the iced coffee from becoming watery.

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