|
Ingredients |
Water: good water; preferably well filtered water, or distilled.
Coffee: fresh, either whole beans, or coarsely ground.
|
Measurements |
If you have whole bean coffee:
2 cups of water for every one cup of beans
If you have coarsely ground coffee beans:
3 cups of water for every one cup of beans
|
Instructions |
If you are starting with whole beans, grind them coarsely.
Add the beans and water together in a wide-mouthed glass jar with a lid.
Mix once to get all the coarse coffee grains wet (it is okay for them to float).
Allow them to stand for 8 to 12 hours in temperatures between 50oF and 65oF.
Filter out all solids.
Pour remaining liquid in jar and store in refrigerator (for up to 3 weeks).
Mix 2 or 3 one-ounce "shots" with 12 ounces of either:- boiling or steamed water
- simmered or steamed milk
to make your individual coffee drink.
|
Notes
|
Due to being cold extracted, Toddy coffee contains caffeine, but it does not contain the oils of regular or espresso coffee, hence the longer shelf-life. It is gentler in the stomach than coffees prepared with hot-extraction methods.
|
|
|
 |
|
|
To email please see:
contact.cgi
if you have any comments or questions about this page.
Authored & created by Meryll Larkin: 3/05/01
Updated: 08/30/08
|
|
|
