HomeRoast Digest


Topic: Toddy (25 msgs / 497 lines)
1) From: Scott Jensen
Has anyone ever used the Cold water Toddy coffee maker.  I'm not sure if
that is the correct name, I know it is called something like that.  It makes
a concentrate you keep in the fridge and put into hot water to drink.  I
almost bought one today and then thought I'd better ask for opinons first!
Thanks,
Scott Jensen

2) From: Deyoe
Yes, I have one; used it once and has now sat in my cupboard for 3 years.  I
used it to make a base for iced coffee drinks.  It worked out fine for the
iced coffee drinks, but I prefer a cup of fresh brewed to heating up a cup
made with the "toddy".  Just my personal opinion, since you asked.
Ruth

3) From: Bob Norton
It's a system for making coffee for people who don't like the taste of
coffee. The result has no body and many of the volatiles that make for the
difference between coffees never get out of the bean at those temperatures.
****************************************
On 4/8/2000Scott Jensen wrote:
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makes
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4) From: Dave Waterfill
We use a 2 quart and a 5 gallon Toddy at the shop.
It makes a very strong extract that we use in ice coffees.
For the 2 quart use a pound of medium ground coffee and let it sit overnight.
Don't throw out the plug!
Dave Waterfill
Dwaterfi
www.spacestar.net/users/dwaterfi
david.waterfill

5) From: Ken Mary
In my prehomeroast days I tried many things to make coffee drinkable. One 
successful method involves using a french press as usual, but with hot water
from the kitchen faucet. At a temperature of only 110 to 120F, brew time was
about 30 minutes. This seemed to leave the nasty stuff unextracted. But the
time cycle was too long and I soon forgot about it. Microwave reheating adds
more time.
From my present knowledge, the (rancid) flavor oils were not able to come
out of the grounds at that low temperature. With freshly roasted beans,
these flavor oils are the desired result of the entire process. This
extraction requires proper temperature (185 to 205F) and a method that
minimizes "plating out" of these oils, either on colder surfaces or
absorbing filters.
It would be an interesting comparison for those of you with access to
homeroasted coffee to try the cold water brew versus your normal brew. My
plate is too full with other coffee tests.
--
Ken Mary - Mars Pennsylvania - Aromaroast - whirlyblade - French Press
The Angry Philosopher is [ IN ]  Email your non coffee questions.
----------
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6) From: Angelo
Scott,
I have used one for a while. At the time I wanted to try something that
would not have such a bad effect on my stomach, and also, I didn't have time
to brew coffee..
It does seem to take out the "harshness" from some coffees(I was not
home-roasting at that time). It was something like a coffee-flavored tea.
One thing that definitely came through was the caffeine. It was quite a
buzz!
Ciao,
Angelo
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makes
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7) From: Scott Jensen
Thanks for all the info about the toddy,  it sounds kind of interesting- but
I guess I'll stick with my "hot" brewing methods.
I recieved $20.00 gift cert. to a coffee shop with terrible coffees and was
trying to find something else to buy!
Thanks again,
Scott

8) From: Eric Bear Albrecht
 
At 8:37 PM -0500 4/9/00, Scott Jensen wrote:
<Snip>
Buy the toddy if that's your best shot.  Some day you may actually need it.
They do make decent elixir out of store-bought grounds.
Better than lighting your cigar with the gift certificate
(or roasting over the flame)
Just my two razbuckniks.
;B
-- 
      Eric Bear Albrecht     ebear    http://www.newmex.com/ebear      Tired of the same old crap?  Note that crap, gore, and bush are all
      four-letter words.  Want to see anything change?  Vote for Nader.
      Anything else is just more insanity.  Two-party system?  HA!!

9) From: Scott Jensen
I ended up getting a jazz CD called " Coffee and tea leaves" or something
along that line!  It's really a good jazz CD.
They did have a hearthware gormet there, but it was $159.00!   And 12oz of
green columbian was $8.00!
Scott
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10) From: Nick Trubov
No not TODAY! ... "Toddy"!
Having been sitting here reading the posts for a couple of weeks I finally
decided to ASK A QUESTION! Gosh, won't my wife be surprised. She thinks I
just GIVE MY OPINIONS!
Here it is. Years ago (maybe thirty) my dad (who actually drank and LIKED
coffee) started using a Toddy coffee extractor instead of his venerable
Chemex (which he had been using since the mid fifties. He swore that it made
the best coffee he had ever had. He even tried roasting his own green beans,
but back in 1960 there wasn't much available (if at all was there ANYTHING)
that a poor teacher could afford. Well, I tried some of the Toddy coffee and
found it GOOD. I had always HATED the taste of "coffee", but the Toddy stuff
was pretty good. That started me on a habit that has only occasionally been
modified by consuming great vast quantities of fermented hops/malted barley
beverages.
Now, I still have a Toddy and have not used it for quite a while. My tastes
in coffee have turned from "coffee" to espresso. If it isn't espresso I
don't like to waste my time drinking it. But what I want to learn from
anyone out there on the list is: Does anyone still use Toddy extractors? Do
"they" like the coffee that comes out of it? How does the roasting of green
beans change (if at all) when using one of 'em?
There, that's enough for now.
Thanks,
NT
===================
Nick Trubov
and all the little Trubovs
Lorree, Eupie & Corbin
ntrubov
===================

11) From: Steven Van Dyke
Nick,
I've got a Toddy setup but I haven't used it with my homeroast yet.  The
consensus I've seen from folks who have is that you'll get a sweet,
light-body coffee no matter what you use.  If you're going on a trip where
you can't bring your own coffee to brew, by all means make up some extract
to bring along - it will probably be better than what's available.  But for
'normal' usage you can do better.
I think the last time this came up was a poor fellow who's office had
draconian restrictions against any way to prepare fresh coffee.  He was
forced to choose between filling a thermos at home (which will get 'burned'
tasting by the end of the day), bringing Toddy extract, or trying to find a
way to sneak at least drip brewing past the enforcers.
Enjoy!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

12) From: Sue Stevenson
Gotta ask, What's a Toddy? Sue
Steven Van Dyke  wrote:Nick,
I've got a Toddy setup but I haven't used it with my homeroast yet. The
consensus I've seen from folks who have is that you'll get a sweet,
light-body coffee no matter what you use. If you're going on a trip where
you can't bring your own coffee to brew, by all means make up some extract
to bring along - it will probably be better than what's available. But for
'normal' usage you can do better.
I think the last time this came up was a poor fellow who's office had
draconian restrictions against any way to prepare fresh coffee. He was
forced to choose between filling a thermos at home (which will get 'burned'
tasting by the end of the day), bringing Toddy extract, or trying to find a
way to sneak at least drip brewing past the enforcers.
Enjoy!
Steve :->
http://www.cafeshops.com/stevespics<- my little store of Impressionist &">http://www.svandyke.com<- my simple home pagehttp://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

13) From: Steven Van Dyke
Sue,
The Toddy Coffee system is a cold-water extraction.  Basically it's a big
plastic funnel with a cork. 
You put a half-pound of coffee in it, add the water and let it sit
overnight, then pull the cork.  You get a thick, black liquid out that
tastes rather nasty.  Add hot water at a 3-1 ratio and you get a nice,
light-bodied, very low-acid cup of coffee.  As noted, for most of us it's
more of an emergency backup than a primary system, since you can carry a
small vial of extract and make an acceptable cup of coffee in situations
where you can't get the 'real' stuff.
Not sure if Tom carries the Toddy maker right now or not.
Enjoy!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

14) From: Rich Adams
Apparently, you don't need one.
9 cups of cold water over 1 lb coarsely ground coffee in glass, in fridge,
for 12 -24 hours depending on strength, strain.
Seems to be a preference for this method (cold water extraction) for making
iced coffee drinks, something to do with solids and lack of acidity best
suited for cold drinks.
Respectfully,
Rich Adams

15) From: Sue Stevenson
Thanks Steve and Rich! It really sound interesting. I'll have to give it a try. I'm just real curious how it would taste! sue
Steven Van Dyke  wrote:Sue,
The Toddy Coffee system is a cold-water extraction. Basically it's a big
plastic funnel with a cork. 
You put a half-pound of coffee in it, add the water and let it sit
overnight, then pull the cork. You get a thick, black liquid out that
tastes rather nasty. Add hot water at a 3-1 ratio and you get a nice,
light-bodied, very low-acid cup of coffee. As noted, for most of us it's
more of an emergency backup than a primary system, since you can carry a
small vial of extract and make an acceptable cup of coffee in situations
where you can't get the 'real' stuff.
Not sure if Tom carries the Toddy maker right now or not.
Enjoy!
Steve :->
http://www.cafeshops.com/stevespics<- my little store of Impressionist &">http://www.svandyke.com<- my simple home pagehttp://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

16) From: Tomenid
I got bored with the coffee from the coffee toddy after a few cups when I  
tried it 20 years ago. As to how it compares to an AP...well, I'm less than  
impressed with the AP as well, and after a dozen or so cups I consigned it to a  
space in the back of the cupboard and stick with my Techniworm or French  
Press.
Tom
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17) From: Robert Flanery
I think of my AP as a poor man's preparation method to get a good cup, a
convenient way to get a single, and a great travel tool for the road.  I am
trying to get my brother on board with one but he seems bent on drinking
Marine Corp coffee wherever his travels take him.  As best I remember it,
that coffee was nothing to write home about, but it would certainly make a
jarhead sit up in the cockpit and pay attention!
On Sat, Sep 27, 2008 at 9:38 PM,  wrote:
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18) From: Captain CowPie
I was thinking of trying a Toddy for my wife, as she does not like the  
coffee I make. I usually use an Aeropress, and occasionally a french  
press. She seems to like a less full flavored coffee, and I thought  
that might work. Any suggestions on using one or possibly something  
else for her?
Thanks,
Vince
On Sep 27, 2008, at 9:38 PM, Tomenid wrote:
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19) From: Captain CowPie
Right after I wrote this I saw the other thread that seems to answer  
some questions, so ignore this one.
Vince
On Sep 29, 2008, at 8:45 PM, Captain CowPie wrote:
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20) From: Ira
At 05:49 PM 9/29/2008, you wrote:
<Snip>
I'd just experiment with a different coffee for her in the 
aeropress.  I know this sounds odd, but try grinding her coffee today 
and using it tomorrow and see if she likes it better that way.
Ira
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21) From: Brian Kamnetz
Along those same lines, I wonder if grinding coarser for her would
produce a weaker coffee with less bitterness?
Brian
On Mon, Sep 29, 2008 at 10:30 PM, Ira  wrote:
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22) From: David Martin
I think I know what you mean. Sometimes my AP coffee has an almost
cloying intensity, and maybe that's what she doesn't like. I wonder if
just watering it down a little more might help?
On Mon, Sep 29, 2008 at 5:45 PM, Captain CowPie  wrote:
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23) From: R Nepsund
You can make a more normal cup in an AP by using less coffee, more and
hotter water, let it soak for longer and do it inverted.   I often use an
almost full AP at about 200 F with  20 seconds of stirring.
On Tue, Sep 30, 2008 at 1:40 PM, David Martin wrote:
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24) From: Justin Marquez
That gets you a "French-press tasting cup" but without the sludge in the
bottom of the cup.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Wed, Oct 1, 2008 at 12:23 AM, R Nepsund  wrote:
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25) From: Captain CowPie
I have been experimenting a little for the past few days, coarser  
grind and hotter temp. I have not tried holding the coffee for a day,  
but will try it in the next few days. I never pass up the chance to  
experiment!
Nothing definite yet, but I am going to keep trying.
Vince
On Sep 29, 2008, at 10:30 PM, Ira wrote:
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