TODDY COLD BREW SYSTEM

Toddy.jpg
Toddy.jpg

TODDY COLD BREW SYSTEM

54.95

The traditional hot brewing method creates a higher level of acidity in coffee, which can be difficult for coffee connoisseurs who have a sensitive stomach.  In 1964 Todd Simpson, a chemical engineering graduate, developed and patented this cold brewing system.  It uses regular coffee beans and yields a superior tasting cup of steaming HOT coffee; acidity levels are reduced by an amazing 67% compared to traditional hot brew methods.  The coffee that is produced is bold, yet super-smooth. The Toddy brewer is also great for brewing tea - served hot, or as iced tea.

 

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A roasted coffee bean contains many compounds that are extracted during the brewing process. Some of those compounds, including certain oils and fatty acids, are soluble only at a high temperature. During the cold brew process, coffee beans are never exposed to high temperature (this only occurs after a rich liquid coffee concentrate has been produced).

Deceptively simple, cold water brewing extracts the delicious flavour compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketones, esters and amides.

These are the same bitter acids and fatty oils that surface to the top of your hot cup of coffee, and give hot-brewed coffee that familiar 'bite' (thus the reason that some 8 out of 10 people attempt to soften the acidic taste by adding milk or sugar to their coffee).

The cold brew process creates a perfectly balanced and distinctively smooth cup of coffee - served steaming hot or iced cold.