[Here's Roni's second try-out post... perfect timing for a lazy August weekend on the porch, sipping iced coffee.]
When the mercury rises, my coffee temperature drops radically. I like it steamy in the winter, but for iced summer perfection the Toddy
is my best friend. I discovered this utterly lo-tech gadget a few years ago when I developed a minor obsession with cold press coffee. Because the grounds never encounter any heat, cold press has none of the acidity or bitterness that you get with conventional brewing.
At cafes they use buckets and cheesecloth to make the goods, but the Toddy offers a simpler and tidier strategy: you get a brewing container with a reusable cotton filter, cork and carafe. Cork the container, insert the filter and dump in a pound of coarsely ground coffee. Add 9 cups of water slowly and let it sit for 12 hours. Uncork and drain into the carafe. You end up with an ultra-smooth concentrate that will keep for about 10 days.
Mix 1 part concentrate to 3 parts ice water. Coffee’s ready in the morning without steaming up the kitchen on a hot summer day. The concentrate makes an awesome addition to dessert recipes. Try adding a few shots to Sara Kate’s basic vanilla ice cream.
• Toddy Coffee Maker ($34.95)