NetNews Usenet Archive 1992 #19/NN_1992_19.iso/spool/misc/consumer/15861

Internet Message Format | 1992-08-31 | 4.0 KB

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From: [e-mail] (Denis McKeon)
Subject: Toddy System (was: Looking for a *great* coffeemaker)
Message-ID: <[e-mail]>
Date: Mon, 31 Aug 92 18:19:38 GMT
Organization: Connemara - Computing for People
References: <[e-mail]> <[e-mail]> <[e-mail]> <[e-mail]> <n#[e-mail]> <[e-mail]> <[e-mail]>
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>In article <[e-mail]> [e-mail] (Charleen Bunjiovianna) writes:
>CB>There's an offbeat coffee-brewing system, the name and exact details of
>CB>which escape me at the moment, but it works like this:
>CB>
>CB>You make, essentially, coffee concentrate, which you store in the
>CB>refrigerator and add very hot water to when you want a pot.  Devotees
>CB>of this system (marketed commercially) claim that the product is free
>CB>of the customary coffee bitterness in much the same way that sun tea is.
>
>[e-mail] (r l taylor) writes:
>
>rlt>I believe it's called the "Toddy Coffee Making System" or something
>rlt>similar.  Basically, you dump a pound of coffee into its filter part,
>rlt>fill the thing up with cold water, let it sit for a day or so, and you
>rlt>have the concentrate.  They claim it has less acid and oil than regular
>rlt>hot-brewed coffee.  Whether or not it works as claimed, I have no idea.
>rlt>I merely read the box one day out of curiosity...
>
>In article <[e-mail]>, [e-mail] (David Sternlight) writes:
>#
>DS# On that basis the use of the French Plunger Pot, and the cold
>DS# extraction pot mentioned earlier are probably both very bad ideas.
>
>[e-mail] (David Sternlight) writes:
>
>DS>Charleen mentions a coffee brewing process in which one steeps the grinds to
>DS>produce a liquid "concentrate." Though convenient, coffee produced by
>DS>this method has little flavor and no aroma. If it's a shot of cafeine one
>DS>wants, or a comforting hot liquid (flavor unimportant and no aroma) it
>DS>works. But even filter process (not percolator process) instant has more
>DS>flavor and some aroma (via technology).


I find the Toddy coffee extract method less bitter and rather pleasant -
and just the thing to make 1 cup of coffee quickly in the morning -
since I would drink generic coffee at work.  Since I work at home mostly
now, I make a pot of drip rather than deal with the toddy extract.

My next coffeemaker will likely be a cone drip into insulated carafe
type - currently the remainder of the pot tends to get too cooked
before I get to drinking it.

I found the extract method to produce satisfying coffee - but since I
like strong coffee, and don't care much about aroma, perhaps a true
coffee-phile would disagree.  Besides, I pollute perfectly good coffee
with brown sugar and milk (sound effect of coffee-philes retching :-) )

Regarding the sediment issue - the Toddy uses a very thick filter
(about 10-12 mm, 3/8 - 1/3 inch) to allow the extract to drain off, and
I don't recall seeing any sediment at all - but I can't quote you a
micron level :-)

The Toddy extract is a nice way to get good iced coffee - or any drink
that involves coffee, milk, Baileys, whiskey, etc. - without the delay
of waiting for hot coffee to cool, or the dilution from pouring hot over
ice cubes.  (Ever ask for iced coffee, and watch as they put ice cubes
in a waxed paper cup & pour hot coffee over - yech!)

You could probably pick a Toddy cheap at a garge sale - I think that
people buy them as gifts to coffee-philes who try them out & return
to the roast/grind/drip ritual.  Parts are usually available where
the system is sold.

--
Denis  McKeon                            Good.   Fast.   Cheap.
[e-mail]                       Pick two.