The future isn't here until everyone wears shiny suits and drives flying cars.
I think the cold brew part has some merit. We don't run a cafe but have spent some time sampling our coffee at markets, events etc. & there is a demand out there for low acid coffee. Many people walk by and make the comment "would love a cup, but can't drink coffee anymore due to acid problems".
We suggest to our customers not to invest in expensive equipment like the hourglass, but to look at doing the same thing with a french press!
I have tried the hourglass & find the coffee (although smooth) a little flat.
Does any one out there offer a low acid option in there cafe?
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?