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A coffee brewing revolution?
Replies to This Discussion
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Permalink Reply by Joe Marrocco on -
In a world where we are beginning to focus on varietal specific flavor profiling, detailed extraction parameters, the affects of intensly scrutinized milling and processing, does this plastic stocking stuffer really have a place? What is important when it comes to a coffee experience? To me it is taste. If you want less acid, drink less coffee. Don't drink the same ammount of a horrible cup. Drives me nuts. Toddys are great for what they do, but are they truly the best way to brew coffee? They do offer a different perspective on a coffee, but I would argue they do not demonstrate the best flavor profiles for a particular coffee. This is a lame excuse for a toddy. However, I don't think we are the target demographic.
Chris Y. Gaoiran said:New opinions: I've had Toddy plenty of times in the past as reconstituted Cold Brew/Iced Coffee, in an Iced Latte/Mocha, and on the rocks (which is amazing if you have a good recipe).
The proportion I like best is 1.2# (yes, one-point-two pounds) to one gallon of water. Tasty yes, but after doing a cost analysis I feel like our store can barely justify it. Our drip method is French Press-to-carafe; Toddy costs twice as much in terms of dollar per ounce.
Does anyone know the volume capacity of the Hourglass? If this an amount (too little for the trouble/too much to go through) that's reasonable for a home brewer?
Also, to any store owners/managers: If you use this or other Toddy systems in your store, what do you think of its cost per ounce? How does it affect your final price?
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Permalink Reply by Margo R on -
I'm new the the Industry, and I have a LOT to learn, but this seems to me a lot like a French Press, but with more parts and steps for the end result.
Maybe I'm wrong?
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Permalink Reply by Jonathan Aldrich on -
you could achieve the same result cold brewing in a french press. it looks cool so that people will buy it, but they make the same claims that toddy makers always have- lower acidity, "you can use the same grounds twice", stores for 6 weeks. i love a good cold toddy, but joe is right in saying that isn't an ideal brewing method. whenever you have a solution sitting for hours beyond the initial inputs, you don't have control like you do in pretty much any other brewing method. to optimize toddy would take so many different test batches- different grinds, different water/coffee ratios, different steep times- that it's almost not worth the effort.
Margo R said:I'm new the the Industry, and I have a LOT to learn, but this seems to me a lot like a French Press, but with more parts and steps for the end result.
Maybe I'm wrong?
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Permalink Reply by Ricky Sutton on -
Toddy certainly comes with it's own take on the flavor of a bean. In an ideal scenario, it would be brewed in a non-reactive and non-absorbent carafe. Glass or ceramic or pyrex or borosilicate or ANTHING other than plastic. It would also use single use filters instead of the standard 10 use filters.
Regardless i feel that toddy is the BEST option for iced coffee, and a great alternative to espresso for any blended drink. If someone has a better iced coffee concept, i would love to hear it as i am not completely happy with toddy but can't find anything better.
Joe Marrocco said:In a world where we are beginning to focus on varietal specific flavor profiling, detailed extraction parameters, the affects of intensly scrutinized milling and processing, does this plastic stocking stuffer really have a place? What is important when it comes to a coffee experience? To me it is taste. If you want less acid, drink less coffee. Don't drink the same ammount of a horrible cup. Drives me nuts. Toddys are great for what they do, but are they truly the best way to brew coffee? They do offer a different perspective on a coffee, but I would argue they do not demonstrate the best flavor profiles for a particular coffee. This is a lame excuse for a toddy. However, I don't think we are the target demographic.
Chris Y. Gaoiran said:New opinions: I've had Toddy plenty of times in the past as reconstituted Cold Brew/Iced Coffee, in an Iced Latte/Mocha, and on the rocks (which is amazing if you have a good recipe).
The proportion I like best is 1.2# (yes, one-point-two pounds) to one gallon of water. Tasty yes, but after doing a cost analysis I feel like our store can barely justify it. Our drip method is French Press-to-carafe; Toddy costs twice as much in terms of dollar per ounce.
Does anyone know the volume capacity of the Hourglass? If this an amount (too little for the trouble/too much to go through) that's reasonable for a home brewer?
Also, to any store owners/managers: If you use this or other Toddy systems in your store, what do you think of its cost per ounce? How does it affect your final price?
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Permalink Reply by Julian Gan on -
If you wanted a fancy-looking gizmo that brews cold coffee, get a Hario! Otherwise, French Press is still my favourite method of manual brewing, though I'm keen on trying out the Aeropress since I've heard it's like "a poor-man's Clover." But yeah... I can't believe I watched this video.
Almost as ridiculous as this other Youtube video: http://www.youtube.com/watch?v=kZFi15KTIjc (watch only if you have 3 minutes to waste!)
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Permalink Reply by Jeremy Conley on
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Permalink Reply by Jeremy Conley on
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I may just be mistaken about it being the same company/guy.
Jeremy Conley said:
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