Has anyone ever used the Cold water Toddy coffee maker. I'm not sure if that is the correct name, I know it is called something like that. It makes a concentrate you keep in the fridge and put into hot water to drink. I almost bought one today and then thought I'd better ask for opinons first! Thanks, Scott Jensen |
Yes, I have one; used it once and has now sat in my cupboard for 3 years. I used it to make a base for iced coffee drinks. It worked out fine for the iced coffee drinks, but I prefer a cup of fresh brewed to heating up a cup made with the "toddy". Just my personal opinion, since you asked. Ruth |
It's a system for making coffee for people who don't like the taste of coffee. The result has no body and many of the volatiles that make for the difference between coffees never get out of the bean at those temperatures. **************************************** On 4/8/2000Scott Jensen wrote: <Snip> makes <Snip> |
We use a 2 quart and a 5 gallon Toddy at the shop. It makes a very strong extract that we use in ice coffees. For the 2 quart use a pound of medium ground coffee and let it sit overnight. Don't throw out the plug! Dave Waterfill Dwaterfi www.spacestar.net/users/dwaterfi david.waterfill |
In my prehomeroast days I tried many things to make coffee drinkable. One successful method involves using a french press as usual, but with hot water from the kitchen faucet. At a temperature of only 110 to 120F, brew time was about 30 minutes. This seemed to leave the nasty stuff unextracted. But the time cycle was too long and I soon forgot about it. Microwave reheating adds more time. From my present knowledge, the (rancid) flavor oils were not able to come out of the grounds at that low temperature. With freshly roasted beans, these flavor oils are the desired result of the entire process. This extraction requires proper temperature (185 to 205F) and a method that minimizes "plating out" of these oils, either on colder surfaces or absorbing filters. It would be an interesting comparison for those of you with access to homeroasted coffee to try the cold water brew versus your normal brew. My plate is too full with other coffee tests. -- Ken Mary - Mars Pennsylvania - Aromaroast - whirlyblade - French Press The Angry Philosopher is [ IN ] Email your non coffee questions. ---------- <Snip> <Snip> |
Scott, I have used one for a while. At the time I wanted to try something that would not have such a bad effect on my stomach, and also, I didn't have time to brew coffee.. It does seem to take out the "harshness" from some coffees(I was not home-roasting at that time). It was something like a coffee-flavored tea. One thing that definitely came through was the caffeine. It was quite a buzz! Ciao, Angelo <Snip> makes <Snip> |
Thanks for all the info about the toddy, it sounds kind of interesting- but I guess I'll stick with my "hot" brewing methods. I recieved $20.00 gift cert. to a coffee shop with terrible coffees and was trying to find something else to buy! Thanks again, Scott |
At 8:37 PM -0500 4/9/00, Scott Jensen wrote:
<Snip>
Buy the toddy if that's your best shot. Some day you may actually need it.
They do make decent elixir out of store-bought grounds.
Better than lighting your cigar with the gift certificate
(or roasting over the flame)
Just my two razbuckniks.
;B
--
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I ended up getting a jazz CD called " Coffee and tea leaves" or something along that line! It's really a good jazz CD. They did have a hearthware gormet there, but it was $159.00! And 12oz of green columbian was $8.00! Scott <Snip> |
No not TODAY! ... "Toddy"! Having been sitting here reading the posts for a couple of weeks I finally decided to ASK A QUESTION! Gosh, won't my wife be surprised. She thinks I just GIVE MY OPINIONS! Here it is. Years ago (maybe thirty) my dad (who actually drank and LIKED coffee) started using a Toddy coffee extractor instead of his venerable Chemex (which he had been using since the mid fifties. He swore that it made the best coffee he had ever had. He even tried roasting his own green beans, but back in 1960 there wasn't much available (if at all was there ANYTHING) that a poor teacher could afford. Well, I tried some of the Toddy coffee and found it GOOD. I had always HATED the taste of "coffee", but the Toddy stuff was pretty good. That started me on a habit that has only occasionally been modified by consuming great vast quantities of fermented hops/malted barley beverages. Now, I still have a Toddy and have not used it for quite a while. My tastes in coffee have turned from "coffee" to espresso. If it isn't espresso I don't like to waste my time drinking it. But what I want to learn from anyone out there on the list is: Does anyone still use Toddy extractors? Do "they" like the coffee that comes out of it? How does the roasting of green beans change (if at all) when using one of 'em? There, that's enough for now. Thanks, NT =================== Nick Trubov and all the little Trubovs Lorree, Eupie & Corbin ntrubov =================== |
Nick, I've got a Toddy setup but I haven't used it with my homeroast yet. The consensus I've seen from folks who have is that you'll get a sweet, light-body coffee no matter what you use. If you're going on a trip where you can't bring your own coffee to brew, by all means make up some extract to bring along - it will probably be better than what's available. But for 'normal' usage you can do better. I think the last time this came up was a poor fellow who's office had draconian restrictions against any way to prepare fresh coffee. He was forced to choose between filling a thermos at home (which will get 'burned' tasting by the end of the day), bringing Toddy extract, or trying to find a way to sneak at least drip brewing past the enforcers. Enjoy! Steve :-> http://www.svandyke.com<- my simple home page http://www.cafeshops.com/stevespics<- my little store of Impressionist & Special Events Photography stuff) |
Gotta ask, What's a Toddy? Sue Steven Van Dyke wrote:Nick, I've got a Toddy setup but I haven't used it with my homeroast yet. The consensus I've seen from folks who have is that you'll get a sweet, light-body coffee no matter what you use. If you're going on a trip where you can't bring your own coffee to brew, by all means make up some extract to bring along - it will probably be better than what's available. But for 'normal' usage you can do better. I think the last time this came up was a poor fellow who's office had draconian restrictions against any way to prepare fresh coffee. He was forced to choose between filling a thermos at home (which will get 'burned' tasting by the end of the day), bringing Toddy extract, or trying to find a way to sneak at least drip brewing past the enforcers. Enjoy! Steve :-> http://www.cafeshops.com/stevespics<- my little store of Impressionist &">http://www.svandyke.com<- my simple home pagehttp://www.cafeshops.com/stevespics<- my little store of Impressionist & Special Events Photography stuff) |
Sue, The Toddy Coffee system is a cold-water extraction. Basically it's a big plastic funnel with a cork. You put a half-pound of coffee in it, add the water and let it sit overnight, then pull the cork. You get a thick, black liquid out that tastes rather nasty. Add hot water at a 3-1 ratio and you get a nice, light-bodied, very low-acid cup of coffee. As noted, for most of us it's more of an emergency backup than a primary system, since you can carry a small vial of extract and make an acceptable cup of coffee in situations where you can't get the 'real' stuff. Not sure if Tom carries the Toddy maker right now or not. Enjoy! Steve :-> http://www.svandyke.com<- my simple home page http://www.cafeshops.com/stevespics<- my little store of Impressionist & Special Events Photography stuff) |
Apparently, you don't need one. 9 cups of cold water over 1 lb coarsely ground coffee in glass, in fridge, for 12 -24 hours depending on strength, strain. Seems to be a preference for this method (cold water extraction) for making iced coffee drinks, something to do with solids and lack of acidity best suited for cold drinks. Respectfully, Rich Adams |
Thanks Steve and Rich! It really sound interesting. I'll have to give it a try. I'm just real curious how it would taste! sue Steven Van Dyke wrote:Sue, The Toddy Coffee system is a cold-water extraction. Basically it's a big plastic funnel with a cork. You put a half-pound of coffee in it, add the water and let it sit overnight, then pull the cork. You get a thick, black liquid out that tastes rather nasty. Add hot water at a 3-1 ratio and you get a nice, light-bodied, very low-acid cup of coffee. As noted, for most of us it's more of an emergency backup than a primary system, since you can carry a small vial of extract and make an acceptable cup of coffee in situations where you can't get the 'real' stuff. Not sure if Tom carries the Toddy maker right now or not. Enjoy! Steve :-> http://www.cafeshops.com/stevespics<- my little store of Impressionist &">http://www.svandyke.com<- my simple home pagehttp://www.cafeshops.com/stevespics<- my little store of Impressionist & Special Events Photography stuff) |