Cold Brew At HomeWhat you’ll need
- Toddy Cold Brew System (brewer, glass decanter, felt or paper filter, rubber stopper)
- 12 oz (340g) coarsely ground coffee
- 9 cups (2100ml) cold, filtered water
- A large bowl or sink to catch drips during setup
Step 1: Prep the filter
Rinse a felt filter under cold water before its first use to remove the papery taste, then place it in the bottom of the brewer and insert the rubber stopper underneath to seal the drain hole.
Step 2: Add coffee and water
Pour about 2 cups of water into the brewer first to saturate the filter, then add the coffee grounds. Slowly pour the remaining water over the grounds in a circular motion, letting it fully saturate the grounds without disturbing the filter.
Step 3: Let it steep
Cover loosely and let the brewer sit at room temperature for 12–24 hours. Longer steeps (18–24 hours) produce a fuller, less acidic concentrate.
Step 4: Release the concentrate
Place the brewer over the glass decanter and pull out the rubber stopper. The concentrate will drip through the felt filter over the next 15–20 minutes — resist the urge to press or squeeze the grounds, which pushes sediment through.
Step 5: Store and serve
Cap the decanter and refrigerate. The concentrate keeps for up to two weeks. To serve, mix roughly equal parts concentrate and water (or milk) over ice, adjusting to taste. See our ratio guide for exact measurements by batch size.