Dear Joe,

I recently learned how to brew coffee using the toddy method, but I’m not sure why anyone would choose a brew method that takes so long. What are the advantages and disadvantages of brewing coffee with this method? I feel like there is some potential here, but I would like to learn more.


Eric Jackson


The toddy method is a fairly new idea in terms of coffee engineering. The method is also very different from conventional brewing, considering that no hot water is used at all. The original purpose of the toddy method was to produce a version of coffee that contained smaller amounts of acidity. Acidity is sometimes undesirable, because it can upset sensitive stomachs, and it can also adversely affect flavor if incorrectly balanced. Although the toddy method does a good job of reducing undesirable acidity, there is another very useful advantage to the Toddy method, namely shelf stability. Coffee brewed using a traditional hot water method is typically stale within a few hours. Coffee that is brewed cold over time does not have the same chemical structure and is therefore fresh for weeks.

Coffee made with the toddy method can also be reheated for use in hot drinks, but the more popular trend with toddy coffee is iced coffee and frappes. The cold coffee is always at your barista’s fingertips, which minimizes the time it takes to prepare a single drink during your morning rush. You can also reduce waste by brewing large batches of toddy at once. Spilled coffee, used filters and overdosing are no longer issues of concern. Simply pour the exact amount of coffee that you need and put the rest back into the fridge.

The toddy method is a great way to ensure that cold coffee products can be delivered quickly, but the process does take a little forethought. The biggest issue that café owners will experience with their baristas is forgetfulness. Suppose that your café depends on toddy style coffee for cold beverages, and one night someone forgets to brew up a batch. By the next morning there will be no time to whip up something quickly. The average brew time for the toddy method is eight hours. So, if you do choose to implement this idea in your café, either double-check every day to ensure that there is enough toddy for tomorrow, or have a back-up plan for the inevitable stock-out.

Yours in Coffee,

Josephius A. Graham