"Cold Brew is one of my favorite ways of brewing coffee because it's simple and nearly foolproof. The result is always super sweet and smooth"
Susie, Wholesale CX, durham
Gather your supplies
We use a 1:8 coffee-to-water ratio; our recipe makes 15 cups of iced coffee.
- 200 grams of fresh-roasted, whole-bean coffee
- 300 grams of filtered hot water (170ºF), 1,300 grams ambient temperature water
- Toddy cold brew bucket
- Felt filter
- Paper filter
- Grinder (we recommend burr grinders)
- Gram scale
Soak Felt Filter
Soak felt filter in hot water for five minutes. Remove from water and squeeze dry.
Rinse Paper Filter
Add felt filter and paper filter to Toddy bucket. Make sure plug is fixed to bottom of the brewer. Rinse with warm water, then drain and replace plug.
Weigh 200g of coffee and grind on medium-coarse setting, like kosher salt.
Add Coffee and Bloom
Add 300 grams of 170º water to bloom. Stir gently to ensure an even saturation of the coffee grounds. Let rest for three minutes.
Add Water and Refrigerate
Add 1,300 grams of room-temperature water to the brewer. Cover and place in the refrigerator for at least six hours.
Remove from refrigerator and remove the plug from the brewer. Let drain for several minutes.
Classic Cold Brew
The resulting brew is a concentrate and can be diluted to your preference with water or milk.
For black cold brew, start with a dilution of one part concentrate to one part cold water. Add ice to your drink and enjoy!
At-home Iced Latte
For an at-home iced latte, try two ounces of cold brew to six ounces of your choice of milk.
Add ice to your drink and enjoy!
Serve and enjoy! 🤗
Want to learn how to brew like a pro?