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The coffee so called is prepared with a cold extraction method and takes a very long time, but the final result is certainly better than many other types found in bars, since this particular process allows the blend obtained to maintain all the best aromas. of the coffee powder with which it is made.

Usually this preparation requires a special tool called Toddy, from the name of the inventor, composed of 3 overlapping parts: the upper one will contain the water that drop by drop will go down in the intermediate part where the coffee powder is contained and little by little in the lower part where the final product will be formed. The preparation process is very long, it takes about 7-8 hours, but once obtained, the coffee can be stored in the refrigerator for up to two or three days and consumed as needed.

From 6 to 8 hours of infusion



Cold Brew dripper

Weight scale


The first step is to select a suitable coffee.

For cold brew, very aromatic, fruity and floral coffees are usually preferred, such as African coffees, Kenya and Ethiopia. I also like Colombia very much.

Use about 48 grams of coarsely ground coffee per 1 liter of ice-filtered water. "With these proportions we obtain a fall of about 6 drops every 10 seconds, for a total extraction ranging from 6 to 10 hours".

There are 2 filters, one made of paper positioned above the central part of the Toddy where the coffee is contained and a lower one made of metal


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I brought this technique into mixology and I immediately understood its potential that gives a completely new yield in the world of Home Made extraction.

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