Toddy

Hi, I’m Paolo from “Le Piantagioni del Caffè” and today I will talk about Toddy!

It was invented in 1964 by the chemical engineer Todd Simpson who after several trips to Central America fell in love with filter brewings.
When he returned to the United States, he wanted his wife to try it.

But even if she didn’t tolerate the coffee acidity, she didn’t want to stop drinking it.
For this reason, Todd Simpson patented this brewing. It is a cold brewing, an infusion, that we recommend for our Yrgalem, Dambi Uddo, and Suke Quto coffees.
The desirable coffee and water dose are 60 grams per liter.
It has to be brewed at a temperature ranging from 1 to 4 degrees.
The brewing time is between 16 and 24 hours (cold infusion time).

For this kind of preparation, it is recommended a very coarse grind similar to freshly ground pepper.