Toddy Cold Brew System

Before first use, wash all parts — the brewing container, glass decanter, and felt filters — with warm water. Do not use soap on the felt filters; rinse only with water.

Identify the parts: the brewing container is the large plastic tub with a drain hole at the bottom; the silicone stopper plugs this hole during steeping; the felt filters line the inside bottom of the container to filter the coffee during draining; the glass decanter collects and stores the concentrate.

Assembly: Insert the silicone stopper into the outside bottom of the brewing container — insert from the outside so you can remove it when the container is full of wet grounds. Dampen a felt filter with water and insert it into the inside bottom of the container, pushing it flat against the bottom. You can also place one of the included paper filter bag samples inside the felt filter for additional clarity in the final concentrate.

Toddy Cold Brew Method

Dose: The standard Toddy recipe uses 12oz (340g) of coarsely ground coffee and 7 cups (1.65L) of cold, filtered water to produce approximately 28–32oz of concentrate. Adjust to taste — more coffee produces a stronger concentrate.

Grind: Use a coarse grind — the coarseness of raw sugar or coarse salt. A too-fine grind clogs the felt filter and slows or stops drainage. Coarse grinding is critical for the Toddy system.

Step 1: Pour 1 cup (237ml) of cold water into the assembled brewing container (stopper in, felt filter in place).

Step 2: Add 6oz (170g) of coarsely ground coffee on top of the water.

Step 3: Add another 1 cup of cold water, then add the remaining 6oz of coffee.

Step 4: Add the final 5 cups (1.18L) of cold water slowly, pouring over the grounds gently in a circular motion. Do not stir — the slow saturation allows even steeping without compacting grounds.

Step 5: Place the lid on the brewing container and set it in the refrigerator for 12–24 hours. Longer steeping (18–24 hours) produces a stronger, more robust concentrate.

Step 6: After steeping, remove the container from the refrigerator. Place the glass decanter below the container. Remove the silicone stopper from the outside bottom to allow concentrate to drain through the felt filter into the decanter. Draining takes 20–40 minutes. Do not press or squeeze the grounds — this clouds the concentrate.

Step 7: Once drained, cap the decanter and refrigerate. Concentrate keeps for up to 2 weeks.

Serving Cold Brew

Concentrate is strong — typically dilute 1:1 with water, milk, or ice. For hot coffee, add 1 part concentrate to 1–2 parts hot water. Adjust ratio to taste. The Toddy concentrate is naturally less acidic than hot-brewed coffee due to the cold extraction process.

Using Paper Filter Bags

For the cleanest, clearest concentrate, place one of the included paper filter bag samples inside the felt filter before adding coffee. The paper bag catches fine particles the felt filter may miss. Replacement paper filter bags are available at seattlecoffeegear.com.

After Each Batch

Remove the spent grounds by lifting the felt filter out of the container. Discard the grounds (compostable). Rinse the felt filter with warm water only — no soap. Hang or lay flat to dry completely before storing.

Brewing Container and Decanter

Wash the brewing container, lid, and glass decanter with warm soapy water after each batch. The brewing container and lid are dishwasher safe. The glass decanter lid is dishwasher safe; hand-wash the glass decanter itself to prevent breakage.

Silicone Stopper

Wash the stopper with warm soapy water and rinse thoroughly. Inspect it before each use — a worn or cracked stopper may leak during steeping.

Felt Filters

Each felt filter can be reused approximately 10 times. Rinse with warm water only — soap residue affects flavor. Allow to dry completely between uses. Replace when the filter discolors heavily, develops an odor, or when drainage time increases significantly.

Concentrate Not Draining / Draining Very Slowly

Grind is too fine — fine grounds clog the felt filter quickly. Regrind at a coarser setting for the next batch. If the current batch is clogged, gently insert the rounded blunt end of a butter knife through the grounds until the tip reaches the filter — this can dislodge a blockage and restart drainage. Pour water over grounds very gently to avoid compacting them on future batches.

Concentrate Too Weak

Steep longer (up to 24 hours) or increase your coffee dose for the next batch. Also ensure you're using coarsely ground coffee — too coarse a grind extracts less. Try increasing dose from 12oz to 14–16oz per batch.

Concentrate Too Strong

Dilute more at serving time. For future batches, reduce dose or steep for a shorter time (12 hours instead of 18–24).

Cloudy Concentrate

Fine grounds are passing through the felt filter. Use coarser grind and/or add a paper filter bag inside the felt filter. Do not squeeze or press the grounds during draining — this forces fine particles through the filter.

Stopper Leaking

Ensure the stopper is inserted from the outside bottom of the container, not from the inside. A worn stopper should be replaced.