Cold Drip Coffee

Have you heard of “cold drip coffee” before? If you like drinking coffee, here’s a way to make great tasting coffee that has a few advantages over the regular way of making coffee.

I use a Toddy cold drip coffee maker. It consists of only three parts. There’s the soaking container, a filter that fits in the bottom of that container, and a glass carafe to drain the coffee into. The plastic soaking container is about the size of a large popcorn bucket from the multiplex. The bottom of the soaker has a bottleneck for the felt filter that’s about the size of a large cookie. This bottleneck on the soaker’s bottom also fits the mouth of the glass carafe for draining the coffee when it’s time.

I’ve been making cold drip coffee for years, it’s really simple. First, after inserting a filter in the bottom of the soaking container, add about two liters (quarts) of room temperature water. Next, put in a pound of coarse (not fine) ground coffee on top of the water; but don’t stir in the coffee grounds, let the ground coffee soak into the water. That’s it, now allow the mix to soak for between 12 and 24 hours. Then pull the small plug on the bottom of the soaking container and let gravity drain it into the carafe. You’ll get about a liter and a half of delicious coffee concentrate that can last three weeks in the fridge.

Put the concentrate into the fridge and spread the grounds on your garden (or in the trash). Take out the filer and give it a though rinsing under the tap before putting it into the fridge for the next time. If you rinse the filter well and refrigerate it in water, you’ll be able to use it for months.

The cold drip coffee is also about 60% less acidic than brewed coffee because no heat is used to make the coffee. The flavor profile will be richer and less bitter-tasting than brewed coffee. There even a bit less caffeine too. The system was developed in 1964 by a chemical engineer at Cornell University.

There are all kinds of uses for the coffee concentrate. You can dilute it or not (I don’t) to the strength you like,  then ice it or heat it (stove top or microwave), or use it in recipes calling for coffee.

There are hundreds of coffee houses and cafes using cold drip coffee for their iced coffee. I even sell Thai style iced cold drip coffee here in Mexico at the fledgling farmers’ market on Saturday mornings in our little town.

Iced coffee is what we make most often at home. I usually premix the coffee with milk and Half and Half in a two liter bottle. Drinking coffee doesn’t get any more tasty and convenient than that.