Toddy is a cold brewing system developed and patented by Todd Simpson in 1964. In the absence of competition in this brand space, it has become a genericized reference in American English and many people in the United States today refer to any cold brewed coffee as a “Toddy”.
We use toddy to make our iced coffee. It makes the best tasting iced coffee you have ever tasted. Most coffee shops make their iced coffee from their leftover coffee or from hot brewed coffee. Either way it has a bitter acidic taste. We cold brew and filter our toddy, producing a rich coffee taste with no acidity, whatever. It is so mild that some of our customer ask us to heat it and serve it as a hot coffee. One of our customers that was experiencing stomac pains could only drink the toddy coffee. She would purchase a quart of it at a time and use it at home.
The Toddy process requires grinding coffee beans and soaking the grounds in cold water for a prolonged period of time. The grounds must be filtered out of the cold water after they have been steeped. The end result produces a concentrated coffee that is diluted with water and served over ice. Brewing coffee by this method reduces the acidity of the drink by some 67 percent compared to coffee brewed by traditional hot extraction methods.
So you make the choice – iced leftovers from yesterday? Or fresh cold brewed toddy from the Black Rose Caffe. Stop in and exoerience the difference.
Tags: Coffee Drinks, Drinks
The Black Rose Caffe will be hosting a psychic fair on Saturday, December 15, 2007