Coffee toddy - where to buy in Aust?

borat123 · July 2011

Anyone know where I can buy one of these in Australia?

Something like this:

askthecoffeeguy · July 2011

try the Clever Coffee Dripper instead - it looks great and works a treat!

WotB · July 2011

So you do cold brew through the CCD? I know where you can get cheap cold drippers though.

beanflying · July 2011

No one as far as I know but there is plenty of cold press or cold drip options available. I seem to remember Springbok got one of them into the country. Fairly simple to make your own setup anyway the last batches of CP I made were about 5 litres of water to 800g of beans. For a strainer I sewed up a muslin strainer which worked really well. Apart from that your paying $$ for a nicer looking package. The other CP I have is the smaller Hario brewer that does 400ml brews, Sensory Lab, Harrio Gear Australia or a reseller should be able to help. Then there is the drip brewers at $300+ just happen to have one of them too ::)

hazbean · July 2011

We did some small-scale experiments with cold brew last summer. What I'd planned to do was use a green coffee bag (the 2-3kg cloth type, not a real one

) in the frig overnight with some coffee coarse ground in a suitable amount of water. Decided to experiment with smaller bags first to see how we liked it. First of all used T2 tea bags, the ones you put your own tea in and fold over. This was nice but let a fair bit of sediment through. Then my wife discovered some bags in the Japanese shop near the Hilton / Central Market. Marked Kyowa, 12x9.5cm. These are very fine and worked well, eg some Yirg left overnight in a large glass was very nice the next day. About 15g coffee IIRC but would need to work through it again. We did this for a while but then decided to leave it and never got to the larger bags. May well pick up the idea again in summer though, but will most likely stay with the smaller bags as that's all we would need.

borat123 · July 2011

on 1310301756:

Then my wife discovered some bags in the Japanese shop near the Hilton / Central Market.

Ok thanks, I'll see if I can find it tomorrow. Do you remember the name of the shop? Is it somewhere near the supermarket, or further back as one of the shops fronting the market itself? cheers. Ah, it's ok - I searched a bit more and found it. 'Little Tokyo' right?

hazbean · July 2011

"'Little Tokyo' right?" Yes, that's the one.

askthecoffeeguy · July 2011

When I think coffee toddy I think hot coffee with whisky added - or is it just me?

borat123 · July 2011

Visited 'Little Tokyo' today and got some bags. (12x9.5cm) - they sure are small........ So I got home and had a try at my first ever 'cold brew'. I did a very coarse grind of 226g of Harfusa that I roasted about a week ago. I slowly added 4.5 cups of cold water and will let it sit overnight for 12hrs. As per the instructions I was following, the water and coffee grounds are added in parts, and not really mixed, just moved a bit with the back of spoon to ensure all the grounds got wet. The amount of coffee to water seemes quite high, but I guess what you're supposed to end up with is a concentrate anyway. The directions say to dilute 1:3 with water or milk, and drink

I'm planning on just using the bag as a filter to pour the concentrate through when it's finished brewing. If it's any good in the morning I might take it to work and see what others think of it...

hazbean · July 2011

That's the same bags. Interesting method, will be interested in your report of how it goes. I used the bags to try small amounts with different times, coffee etc. Brew ratio was about 60g / litre, which isn't really a concentrate (at least I didn't dilute it very much to drink). We had about 15g in a bag in a large glass of water kept cold in the refrigerator. To use it, just pressed the bag with a spoon to complete the extraction. This method retains more acidity I think, the more traditional concentrate method I understand basically eliminates it to create a very smooth drink (let's know if it does!). There was a reason for doing it this way, remembered it earlier today. I was trying to emulate a cold brew of some Kenya that Mark Barun did in his fancy glass apparatus, this was spectacular and retained a good bit of the acidity one would expect in a classy kenya. Apparently results were much better when it was really cold, which is why I kept ours refrigerated.

borat123 · July 2011

And the verdict is.................... Diluted with hot water - americano style, it was incredibly smooth, zero acidity and rich. An easy drinking coffee requiring no sugar whatsoever. It's almost too smooth.. Next time I might select a more acidic bean, and do a lighter roast, and/or try it in the fridge to up the brightness. I used about 1/2 dozen small filter bags by the time I was finished. Need to find a better method of filtering the concentrate. Maybe one of fine mesh tea infusers (the ones that look a bit like an air filter) would do the job.

UNM · July 2011

I do my cold process in a french press/plunger, then filter through paper to get the fines out. It speeds up filtering if' you get most of the grounds out before going through a fine filter. I plan on using a metal cone in future to retain more of the oils.

Meg · July 2011

The other CP I have is the smaller Hario brewer that does 400ml brews, Sensory Lab, Harrio Gear Australia or a reseller should be able to help. Then there is the drip brewers at $300+ just happen to have one of them too ::) i have the Hario Pota and love it for my cold brew.

Koffee_Kosmo · July 2011

on 1311149239:

The other CP I have is the smaller Hario brewer that does 400ml brews, Sensory Lab, Harrio Gear Australia or a reseller should be able to help. Then there is the drip brewers at $300+ just happen to have one of them too ::) i have the Hario Pota and love it for my cold brew.

Can I ask a question please Does this cold drip/press method of coffee produce the full range of flavours I have read a little on it and most agree that, it only extracts the mid and low range. All the high notes are lost, using cold water I have aslo read that only hot water extraction gives a full range of the flavour spectrum KK

UNM · July 2011

on 1311150361:

Can I ask a question please Does this cold drip/press method of coffee produce the full range of flavours I have read a little on it and most agree that, it only extracts the mid and low range. All the high notes are lost, using cold water I have aslo read that only hot water extraction gives a full range of the flavour spectrum KK

Don't know about high/mid/low notes, resonances, harmonics or such, but I suapect the full range if flavours are there, just in dramatically different proportions. By comparison, adding milk to coffee totally changes the characteristics of the drink, yet many people are happy to do this even though it is an offence against nature (contentious - who me?). Best bet would be to try for yourself. One really simple way to try would be to take 1 part coarse ground coffee to 4 parts water at room temp, leave for 8-12hours, then pour off the extract through whatever filtering method you like (a paper towel in a seive works) , dilute to taste and drink hot, warm or cold.

borat123 · July 2011

I tried the last of the concentrate as an Ice coffee with milk. It was even better than when mixed with hot water, 'americano' style. For my taste, any future cold brews I do will be taken cold. Maybe a cold brew is meant to be drunk cold? To me, the flavour is totally different to any type of hot water extraction. Richer and smoother. The rich brew aroma smells familiar (not coffee related) but I can't seem to put a description to it.

beanflying · July 2011

Ah the notes the notes where are the notes ;D From my limited batches of 'cold drip' as opposed to 'cold press' they produce a different brew in the cup. With CP done by whatever method the water is in contact with the bean mass for the entire brew period this to my taste buds gives a more muted and softer flavour profile along with very low acid. In Cold Drip the water is actually washing over the bean mass (albeit slowly) this seems to maintain more of the flavours of the bean and acids (still reduced) I haven't done any back to back testing yet but that is what I reckon for what its worth. Dan Yee or Yeeza at AIR did some testing a while back but I am not sure what he found.

UNM · July 2011

on 1311212498:

I tried the last of the concentrate as an Ice coffee with milk. It was even better than when mixed with hot water, 'americano' style. For my taste, any future cold brews I do will be taken cold. Maybe a cold brew is meant to be drunk cold? To me, the flavour is totally different to any type of hot water extraction. Richer and smoother. The rich brew aroma smells familiar (not coffee related) but I can't seem to put a description to it.

I recall reading somewhere that cold process tastes just like the brown beans smell, which summarises it quite nicely for me. All other processes seem to add or remove something - not necessarily bad, just different.

Meg · July 2011

on 1311150361:

Can I ask a question please Does this cold drip/press method of coffee produce the full range of flavours I have read a little on it and most agree that, it only extracts the mid and low range. All the high notes are lost, using cold water I have aslo read that only hot water extraction gives a full range of the flavour spectrum KK

Hi KK I just go on how it tastes for me as to whether I like it or not. I first off had the Hario Fretta which you pour hot coffee over ice. I prefer the cold drip with cold water. I drink this mostly in summer so it has been a few months since I last made one. Meg

beanflying · July 2011

Ran across this article on making an Iced coffee from a hot brew. Well worth a read and a try

http://tmagazine.blogs.nytimes.com/2011/06/10/ristretto-on-the-rocks/?src=tmcolum Also thinking about renaming this thread to something a little more generic such as cold brewed coffee as the thread has drifted from just the Toddy?

Bottom Line · July 2011

I have used the bio diesel/aquarium filters with success with larger batches of cold brew. Like this: http://www.ebay.com.au/itm/5-4-x8-100-Micron-Polyester-Filter-Bags-Biodiesel-SVO-/250310598427?pt=LH_DefaultDomain_0&hash=item3a47ac9f1b They don't take out the oils like paper does. I did get in contact with the seller I got them from (no longer on eBay) and made sure that they were food grade. This is important as a lot of the bio diesel are not food grade. The other method I have use is to get a 1.5 litre plastic water jug, drill a hole in the side at the bottom, plug with a bung and then lined with a large paper filter as used in dripolators. Once brewing time is achieved pull out the bung and allow to pour into another vessel. Very easy to clean up, as all the coffee grinds remain in filter, just pull the paper filter out and throw into the compost. I stop using this method as the paper takes out the oils.

borat123 · November 2011

I got busy cold brewing again........ Yirg Harfusa, roasted medium - dark, 10 days post roast. 335gm coffee, espresso grind, to 6 cups water. Stirred, sealed with glad wrap and will let it sit 24hrs. Tomorrow afternoon I'll filter the concentrate, bottle it up, store in the fridge and it will be ready for iced coffee. Yummm.....

WotB · November 2011

You might want to re-think cold brews. Try roasting much lighter (1st crack territory) and grind coarser than plunger. I prefer a ratio of 10:1 water:coffee. Let it steep for about 6 hours, then filter.

borat123 · November 2011

on 1321273846:

You might want to re-think cold brews. Try roasting much lighter (1st crack territory) and grind coarser than plunger. I prefer a ratio of 10:1 water:coffee. Let it steep for about 6 hours, then filter.

The dark roast was suited to that particular bean; it's very very 'limey' and super over the top floral at light roasts. You can even smell the lime when it's green. It does mellow out somewhat after a while, but the medium roast seems to help it quite a bit. This bean, ground coarse was what I used last time and the result was quite pleasing. Ridiculously smooth, zero acidity and it got better as it aged in the fridge. I've heard that a fine grind gives a different tasting cold brew so I thought I'd give it a try. So, the bean is the same, the ratio with water is the same, and the brew time the same. The variables that changed are the roast depth, and the grind. I'll report back how it goes....

WotB · November 2011

It's interesting to note that citrus and acidity don't come through. You really can roast as light as you like.

Bottom Line · November 2011

The Harfusa is very limey. It is the one thing that stands out in this bean. I think some people may have an aversion to it as it may remind them of eating a real lime. I eat a lot of fruit and don't mind bitter, dislike sour though. So I really like this bean. Also the Harfusa is actually sweet. Once you get past the acidity you really notice the complex sweetness in it. Cremarian - If you PM me your address I can post you a small amount of green Harfusa... just don't tell my wife!

borat123 · November 2011

So the result with everything the same except for a finer grind, was a reduction in smoothness, and a hint of bitterness (but a pleasant kind of 'bitter'). It actually gave the brew a little more character, and I think I prefer it this way. This was tasting straight after 24hrs brewing. The last time with a coarser grind was nice, but it was so smooth it almost tasted a little bland and left you wanting for a bit more of a kick that seemed to be missing. When I get back home in a few days, the filtered concentrate will have had more than a week to mature in the fridge - I'll try it again to see if it improves even further like it did last time.

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