Introducing our Signature Iced Coffee

By popular demand, Stockton Graham & Co. is introducing our new Signature Iced Coffee a bit earlier this year.

Stockton Graham Signature Iced Coffee Cold BrewThis season’s Signature Iced Coffee is a result of all the tremendously enthusiastic feedback we received from last year’s Iced Coffee Blend. Customers loved the vibrant freshness of that blend and requested a coffee that would work well brewed over ice either as a commercial drip or Chemex format. So our coffee roasters and baristas got to work early.

The roasting and barista teams sampled several different single origin and blends in March; they tried different roast levels and various brew methods from toddy to drip. Based on feedback from the internal team and select customers, this year’s Signature Iced Coffee was born.

“This is a very refreshing and sweet iced coffee,” said Roastmaster Brandon Riggs, who oversees our Raleigh coffee roasting facilities. “When you serve this coffee on ice, the berry notes are a little more juicy, and you can really taste the sweetness.”

It’s no wonder. Brandon created an iced coffee that offers a Jasmine floral aroma, juicy berry flavor and a fresh, bright aftertaste that you’ll find in only the finest peaberries from the Rift Valley region of Tanzania.

“The acidity is nice and bright,” explains Alex Jeans, our lead barista. “It has a very pleasant after taste that’s light and delicate. It’s a perfect coffee on ice for a hot day.”

Iced Coffee vs. Cold Blend
You’d be hard pressed to read a copy of Coffee Talk or BusinessWeek for that matter without stumbling across an article on cold brew coffee. And other publications like The Specialty Coffee Chronicle, Beverage Industry, Restaurant Business and FoodService Director feature articles on iced coffee. So, understandably, there may be a bit of confusion in the cold coffee arena.

Stockton Graham & Co. Raleigh Coffee Brewing Iced CoffeeThere are basically two ways to brew coffee that’s put over ice:

Cold brew is a toddy where coffee grounds steep for 12+ hours to create a coffee concentrate. After a time, the grounds are filtered out of the liquid. That concentrate is served with equal parts water, milk and often Nitrogen, which creates a beer-like drink called nitro coffee.

Iced coffee is created by passing hot water over a filter of ground coffee — mostly in a commercial drip machine or in a Chemex — and the hot coffee drips over cubes of ice. When brewed coffee is cooled quickly like this, flavor and acidity is locked in. This undiluted coffee is served over ice.

An emerging iced coffee brew method is called Hot Bloom Cold Brew. In this method, coffee grounds that have been placed in a large glass or plastic jug are “bloomed” with a small amount of boiling water for about 60 seconds. Ice water is then added to the vessel. The mix is swirled and placed in a refrigerator for 12-15 hours to steep. The grounds are filtered out before serving.

Although our Signature Iced Coffee will work fine using either method, it does well with the Hot Bloom Cold Brew method and virtually sings when brewed over ice in a Chemex or commercial drip brewer. Click here to view our Iced Coffee Brewing Guide.

“That’s because the coffee’s delicate flavors are enhanced when brewed over ice,” Alex explains. “Brewing over ice will retain the coffee’s inherent brightness, so you really experience the fresh acidity of this coffee. As a contrast, the toddy method is designed to take some of the acidity out of the coffee, resulting in a much different tasting experience.”

To sample Stockton Graham & Co.’s Signature Iced Coffee, contact a Customer Care Associate at or 800 835 5943.

Beat The Heat And Grow Sales By Incorporating Iced Coffee In Your Summer Menu!

Iced Coffee

With the rising temperatures, it’s about that time of year to start offering iced coffee and iced specialty drinks!  Iced drinks can be an integral part of coffee sales during the warm summer seasons, allowing customers to have an opportunity to escape intense heat and cool off while getting caffeinated, especially in the South!

There are several different ways to offer iced coffee these days, and many cafes have decided to utilize the “toddy” method of cold-brewing coffee.  However, there are other methods available that can be utilized using equipment you already own in your shop! 

Making concentrates is a popular way of offering iced coffee, having ultimately a concoction that is twice as potent as you would normally brew, then adding ice.  One of the unique benefits of iced coffee is that it has a lower acidity than that of normal coffee, and also has a lower amount of caffeine (especially appealing to the late night coffee drinker in all of us)!  Keep in mind that dark roasted coffee tends to yield a smoother and more enjoyable flavor than lightly roasted coffee. 

The toddy brewing process creates a concentrate that you can add to frappes, iced lattes, iced mochas, or just create iced coffee. 

The Japanese method is rapidly gaining popularity throughout cafes as the way to serve iced coffee.  This consists of any pour over device (Chemex, Hario V60, etc.) and takes only a couple of minutes to prepare.  This process produces an extremely smooth and flavorful cup of iced coffee, brewing  right onto ice so it is only hot for a couple of seconds.  You can also incorporate your drip brewer to produce larger quantities of iced coffee by using the amount of coffee that yields a full pot but only running the half-pot water cycle.  Of course you will still brew on top of a container that has the correct proportion of ice (the same ratio as for the pour-over method).

Iced Vietnamese-style coffee is another great method which requires a Phin filter and condensed milk.  Start by pouring a small amount of condensed milk into the vessel you wish to brew into and add coffee (1 rounded tablespoon per 6 ounces at a coarse grind) to the Phin filter.  Brew on top of the condensed milk, stir, and add ice!  The later two methods are not concentrations, so it is important to get the right proportions every time so you do not water down the coffee.

Iced americanos will also help increase coffee sales during the warmer months by adding a cool refreshing version of a classic coffee beverage.  Simply pull the shots of espresso directly into cool water and then add ice!

From a cost perspective, Toddy produces a larger quantity of iced coffee, running at about .21 cents an ounce.  The Japanese method is brewed by the cup which requires a little bit more time and skill, but runs at only about .04 cents per ounce. While the Japanese-method costs less, it does call for more time per cup whereas the toddy is already made and ready to be used.

Iced signature or specialty beverages can also help increase your profit margins during the warmer seasons while standard coffee sales tend to slow down, and also increase efficiency by adding profitable and sought after items!  The best way to prepare iced lattes or signature drinks involving milk is to add the ingredients and milk into a cup and pull the shots on top of the milk, leaving room for ice.  This keeps the espresso shots from melting the ice and becoming watery, thereby diminishing the full flavor of the espresso.  Then all that is left is to stir, add ice and serve!

Below are some links that may be of use when starting to get into the brewing processes:

Why Toddy? You Tube Video Series

How To Brew Toddy

Recipes Using Toddy 


Why TODDY? Using TODDY in your Coffee Shop or Cafe.

With summer in full swing, it is critical that you have the appropriate beverages available on your menu, so your customers are able to cool down with luscious, frozen and iced drinks. Smoothies, frappes and iced coffees are excellent menu items; however, you will find those items brewed the same way in just about every café. For something easy and cost effective that will set your cafe apart from others, give TODDY brewing a try!

The TODDY method, also known as cold brewing, is the process of steeping coarsely ground coffee in room temperature water for an extended period of time (typically 12 hours or more). Though it takes a while to make, once completed, your drink options are plentiful. But before we talk about the numerous drinks one can make with TODDY brewed coffee, let’s talk about some of its benefits. The original purpose of the TODDY method was to produce a coffee that contained lower levels of acidity. Acidity is sometimes undesirable, due to its ability to upset sensitive stomachs, and it can also adversely affect the 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; however, coffee that is brewed cold over time has a different chemical structure and therefore can stay fresh for weeks. You can also reduce waste by brewing large batches of TODDY at once. Spilled coffee, used filters and overdosing are no longer a cause for concern. Once brewed, your barista can simply pour the exact amount of coffee that they need and put the rest back into the fridge.

A great feature with TODDY is that you can use it however you would use standard dip coffee or espresso. Typically, TODDY is served as a cold drink; however, it is not uncommon to use it in hot drinks as well. Some of the more traditional TODDY recipes include iced lattes, iced coffees and TODDY frappes. For hot drinks, you can make an “au lait” by combining it with steamed milk and butterscotch or other flavors, create mochas and of course your standard cup of coffee just by adding hot water. Another unique use of TODDY is coffee flavored whipped cream which can always add that perfect touch to any drink.

The TODDY method is a great way to ensure that just about all coffee products can be delivered quickly. It allows you to add something unique to your café, and it introduces your customer to a whole new aspect of the world of coffee. A TODDY® maker is relatively inexpensive, and Stockton Graham & Co. conveniently supplies both the commercial and home versions of the product. From all of its advantages, to the tasty drinks you can create, TODDY is definitely something to consider for your shop. To learn more about TODDY, be sure to check out our instructional video, our TODDY recipes and our directions on how to brew TODDY coffee . For any additional information or to try Stockton Graham’s specialty TODDY blend, give us a call at 800.835.5943.

How to Brew TODDY

What you’ll need:

A TODDY® maker
A pitcher
A TODDY® filter
1lb of coarsely ground coffee
64oz of room temperature water
A rubber band

Place the rubber stopper in the bottom of the TODDY® maker (from the outside) while placing a TODDY® filter inside the TODDY® maker. Pour in 8oz of water to dampen the filter, and then add 1lb of coarsely ground coffee, followed by the remaining 56oz of water. Place some cellophane over the TODDY® maker and secure it with a rubber band. Allow coffee to steep for 12 hours. Place TODDY® maker over the pitcher and remove the rubber stopper. Refrigerate, and serve on demand.

To learn more about TODDY, be sure to check out our instructional video and TODDY recipes.

Recipes using TODDY

16oz cup of ice
4oz water

Fill cup with ice, premix TODDY with water, then pour TODDY over ice.

16oz cup of ice
6oz milk

Fill cup with ice. Add 6oz of cold milk & 2oz of undiluted TODDY. Stir and Serve


16oz cup of ice
5oz milk
1oz flavoring syrup of your choice

Fill cup with ice. Add in 5oz cold milk, 2oz of undiluted TODDY & 1oz of desired flavoring.
Stir and serve

2 scoops of mocha frappe mix
1oz of chocolate sauce
2oz of undiluted TODDY
2oz of milk

Add the ingredients in the order listed and blend. Yield: 16oz finished beverage

2oz. TODDY
2oz. Chocolate sauce
16oz. Whipping cream

Add the ingredients in the order listed into a whipped cream dispenser. Charge with ISI canister, shake well and serve.

To learn more about TODDY, be sure to check out our instructional video and our directions on how to brew TODDY coffee . For any additional information or to try Stockton Graham’s specialty TODDY blend, give us a call at 800.835.5943.

Proper Blender Maintenance from Stockton Graham & Co. & Big Train


Stockton Graham & Co. and Big Train want to make sure your shop is ready for summer frappe sales and your blender is a critical piece of that pie. Proper blender care and maintenance can prolong the life of your blender as well as improve your drink consistency and save you money. Here are some great tips to get ready for the blended season:

• Check your pitchers – Pitchers should not have spider cracks on either of the sides or have cracks at the bottom. Spider cracks in the pitcher could mean your quaternary ammonia levels are higher than 200ppm and cracks on the bottom allow the container to sit on the base differently potentially causing the drive socket and blade assembly to wear down quicker. If your containers are cracked, it is time to buy new ones.

• Check your blade assemblies – Hold the pitcher upside down under one arm and spin the clutch that is located at the bottom of the container. For Vita-Mix blenders, the blade assembly needs to be replaced if it does one of the following: spins more than 1-2 revolutions, keeps spinning, no longer has rigid teeth, contains a blackish/brownish oil-like substance beneath or can wiggle, the bearings are worn out. This is one of the benefits of a Vita-Mix blender; you can replace the blade assembly without replacing the entire pitcher.

• Check the Drive Socket – Look into the socket which is located on the top of the motor base. If the teeth/grooves are not rigid and clearly visible by touch, the socket needs to be changed.

-remove the container before the blades have stopped spinning or,
-put the container in the dishwasher.


If your blender cannot be refurbished or repaired, now is the time to bring in a new blender. Hanging on to one that’s clearly on it’s last leg can cost your dearly, especially if it decides to quit during 4th of July weekend. Luckily, VitaMix and Stockton Graham & Co. have your blender needs covered! These commercial VitaMix® blenders have been designed to blend luscious, mouthwatering frappes and delectable smoothies consistently drink after drink and customer after customer. Using our retail experience, Stockton Graham & Co. offers these blenders to provide the retailer the ability to handle one or many customer orders with speed, consistency and reliability for many seasons to come.

List $940
The Drink Machine Advance has the power and performance to produce perfectly smooth beverages that’ll get your customers asking for more! The Drink Machine Advance has 6 programs using just the dial switch! Each program combines the right speed and timing to eliminate the guesswork, allowing operators to have consistency from location to location, and drink to drink.

List $1705
The noise-reducing cover of the Vita-Mix Touch & Go 2 makes this one of the quietest blenders on the market, allowing you to blend virtually any drink while preserving your shop’s soothing atmosphere. As powerful as the Vita-Mix Drink Machine Advance, but adding 34 programmable blending programs, variable speed control, low and high pulsing, and a much quieter operation.

List $2095
Operating at an amazing 18 decibels below its closest competitor on one of the most demanding recipes (milkshake), according to independent third party testing, The Quiet One would be perceived as being four times quieter. It was specifically designed to create a more enjoyable customer environment while offering operators the ability to deliver a wide variety of superior blended beverages.

Give us a call at (800) 835-5943 for blender advice, Big Train recipes and more!

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