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Permalink Reply by Jason Calhoon on April 5, 2009 at 12:53pm

I use a 12 hour cold brew process for my iced coffee it tastes the best with some good coffee.

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Permalink Reply by Bryan Wray on April 5, 2009 at 1:06pm

When icing teas, I would suggest contacting your tea distributor about what teas ice well. After that it's just a matter of using more tea to compensate for the dilution over ice. Everyone has their favorite method when it comes to icing coffee. I'm not a big fan of cold brewing coffee, I just don't think it brings out the nuances the way normal, hot brewing does. We don't do "drip" over ice. We only do espresso based drinks over ice. One thing that is important with this is too cool your espresso slowly (i.e. don't pull your shots directly over ice or into ice cold water as this will cause the shots to sour).

-bry

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Permalink Reply by Mike McGinness on April 5, 2009 at 6:54pm

Bryan Wray said:

When icing teas, I would suggest contacting your tea distributor about what teas ice well. After that it's just a matter of using more tea to compensate for the dilution over ice. Everyone has their favorite method when it comes to icing coffee. I'm not a big fan of cold brewing coffee, I just don't think it brings out the nuances the way normal, hot brewing does. We don't do "drip" over ice. We only do espresso based drinks over ice. One thing that is important with this is too cool your espresso slowly (i.e. don't pull your shots directly over ice or into ice cold water as this will cause the shots to sour).

-bry

I agree. Some love the smoothness of Toddy brewing but to me it's virtual zero acidity is flat and lifeless. Now that the weather is turning nice I'm fridging 1/2 gal pitcher(s) for iced coffees. I use 12 double shots per half gallon, top off pitcher with tap cold filtered water then to fridge.

It's also a good way/time for barista dosing consistency check-up, popping and weighing each basket with 0.1g resolution scale. (Easy to quickly pop and weigh the PF basket build when all your shots pulled nekkid) Checked myself out today pulling for another 1/2 gal but quit weighing after 10 when all but one within 0.1g of target and 4 of 10 spot on current 17.3g target. The off build was 0.2g under target so within my max 0.4g (+/- 0.2g) variance allowed standard anyway. But hey, it's my shop so I can fudge on the dozen shot series check-up if I want:-)

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Permalink Reply by Jesse -D-> on April 6, 2009 at 6:11am

I like Toddy. It is definatly a different drink. NO real acid (this is good for some customers) but if you use a nice fruity coffee the toddy comes out tasting like juice with a nice round mouthfeel. I agree that it doesn't bring out the same nuances as drip. But I think it brings out different qualities in the coffee that you don't get from drip, and without the bitterness from cooling the coffee. Another benefit of toddy is that it can be stored for a much longer period. To each their own, I want to go try the cold americano method that Mike is talking about.

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