When the brewing process is complete, I'll make a Toddy Torte.
I'll post a picture when it's done.
Here's the process for the coffee:
Place the cork in the bottom of the brewer.
Wet the reusable filter and place it in the bottom of the brewer.
Pour a pound of ground coffee into the top of the brewer.
Fill with water up to about an inch from the top.
Push dry coffee on the surface down into the water, do not stir.
Let the Toddy Brewer sit for 10 - 12 hours , 24 for stronger coffee.
When the cold brewing is complete, lift the top, remove the cork, place the top back on the glass decanter and let the concentrated coffee filter into the decanter.
Refrigerate when complete.
To make coffee:
Use 1 - 1 1/2 ounces of concentrate in a coffee cup and add 1C of boiling water.
Toddy Cafe Brulot (prepared in a chafing dish and flavored with cloves ,brandy, brown sugar and lemon peel)
The Toddy Continental ( made with coriander, allspice red wine and orange)
Toddy Ice Cream Pie
Toddy Hopper Pie
Tall Toddy's ( made with Irish Whiskey, Amaretto Liqueur, Frangelica Liqueur , Cointreau or Creme de Cacao)
Toddy Bavarian Cream
Toddy Butter Creme Icing
Mocha Toddy Butter Creme Icing
Toddy Torte , my favorite!
The inspiration for the Toddy maker came to Houston from Guatemala, where Todd Simpson, a garden nursery owner on a plant-gathering trip in the early 1960s, ordered coffee in a small cafe. "They sat a little urn of coffee concentrate and boiling water in front of him ," said his son, Strother Simpson. "He tasted it, and he thought it was the best cup of coffee he ever had."
Todd Simpson brought the idea home to his wife. "He sort of made a contraption to make this coffee," said his son, in a Texas accent as thick as coffee syrup. His mother had a delicate stomach and couldn't tolerate coffee, but her system handled the cold-brewed coffee just fine. That was enough for Todd, who invented a simple concentrate maker -- soon dubbed "Toddy" after its inventor -- and started a business in his garage. Forty years and thousands of Toddy makers later, Strother runs the business.
Todd Simpson had a degree in chemical engineering from Cornell, so of course he tested his coffee to learn why it was so tasty and gentle on the stomach. Simpson claimed that brewing coffee in hot water leaches out acids, fatty acids and other unpleasant substances, all of which end up in your cup. A cold-process coffeemaker leaves that nasty stuff behind. According to the Toddy company, lab tests have found 3 to 4 times more acid in hot-brewed coffee.
Peace in the Kitchen!