Cold Brew At HomeThe ratio we recommend: 1:4 by weight
For a standard Toddy batch, use one part coffee to four parts water, measured by weight. That works out to about 12 oz (340g) of coarsely ground coffee to 9 cups (around 2100ml) of cold, filtered water for a full 2-quart batch.
Step-by-step ratios by batch size
| Batch size | Coffee (coarse grind) | Cold water |
|---|---|---|
| Full batch (2 qt) | 12 oz / 340g | 9 cups / 2100ml |
| Half batch (1 qt) | 6 oz / 170g | 4.5 cups / 1050ml |
| Quarter batch | 3 oz / 85g | 2.25 cups / 525ml |
Why 1:4 instead of a weaker ratio
Because Toddy produces a concentrate meant to be diluted before drinking, a stronger starting ratio like 1:4 gives you more flexibility. Once brewed, mix roughly 1 part concentrate to 1 part water or milk for a standard glass — adjust to taste from there. A weaker starting ratio (like 1:8) skips the dilution step but gives you far less concentrate per batch and a shorter shelf life.
Grind size matters more than people think
Use a coarse grind, similar to French press — think coarse sea salt, not sand. A grind that’s too fine will clog the felt filter and pull excessive sediment into your concentrate; too coarse and you’ll under-extract, leaving a thin, sour cup.
Steep time
12 hours is the minimum for a full extraction; many people prefer the fuller body that comes with a 20–24 hour steep. Steeping longer than 24 hours doesn’t meaningfully improve flavor and can start to pull more bitterness.
New to the system? Start with our full Toddy review for setup basics.