[Here's Roni's second try-out post... perfect timing for a lazy August weekend on the porch, sipping iced coffee.]
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)