Developed by a chemical engineering student at Cornell, the Cold Toddy is based on an ancient Peruvian method for making concentrated coffee – an early espresso machine of sorts. Not only can this brew be kept in the fridge ’til ready to heat and consume, the manufacturer make some interesting claims that could benefit your health!
Here’s how the cold toddy method works: freshly ground beans of your choice are thrown into the toddy’s brewing container with plenty of cold water. Atop the glass pitcher, the beans brew for 12 hours until the water is allowed through the filter into the pitcher, which can stay in the fridge for up to 3 weeks.
The cold, concentrated coffee is much like espresso, ready to mix with your choice of steaming milk or water. So why bother making java with such a hands-on method? Cold brewing proponents claim that coffee remains 67% less acidic than its hot-brewed counterparts with a touch less caffeine, to boot. For those of us watching our acidic food intake for the sake of our pH levels or for those with sensitive stomachs, this is a real dream come true! The beans lose none of their rich flavor by foregoing a hot brew – some even claim that the cold method brings out the nuances of each roast more distinctly.
What do you think? Is the cold toddy method a latte-lovers dream or a brew better left in Peru? Would you entrust your morning brew to a chilly coffeemaker?