Toddy Cold Brew Recipe for Smooth Coffee at Home

Toddy cold brew is a coffee concentrate made by steeping coarsely ground coffee in cool water, then slowly filtering out the grounds. The gentle, no-heat method makes a versatile batch to dilute with water or milk and serve over ice, while a coarse grind and patient draining help keep the cup clear and smooth.

Ingredients

12 oz (340 g) whole coffee beans, preferably a medium or dark roast
7 cups (1.66 L) cool, filtered water, for brewing
4 cups (950 ml) cold water or milk, for diluting the concentrate, as needed
4 cups (about 600 g) ice, for serving

The coffee and brewing water make the concentrate. The dilution liquid and ice are for serving, so you can adjust them to taste. You will also need a Toddy-style cold brew brewer with its stopper and reusable filter, or a large food-safe container and a fine-mesh strainer lined with a clean coffee filter. A burr grinder is helpful, but a shop can grind whole beans coarsely if needed.

Instructions

Prepare the brewer. Wash and rinse the brewer, stopper, and filter with warm water and dish soap, then rinse away all soap. Insert the stopper into the bottom of the brewing container and fit the clean filter in place according to the brewer’s directions. If using a paper-lined strainer instead, set it over a clean pitcher that can hold at least 6 cups (1.4 L).
Grind the coffee. Grind the beans to a coarse, fairly even texture, similar to coarse breadcrumbs or cracked peppercorns. Avoid a fine, espresso-like grind: it can clog the filter, make draining slow, and leave gritty sediment in the concentrate. If you do not have a grinder, ask for a coarse grind intended for cold brew or French press.
Build the coffee-and-water layers. Pour about 1 cup (240 ml) of the measured water into the brewer. Add half the ground coffee, distributing it evenly. Slowly pour in about 3 cups (710 ml) more water, aiming to wet the grounds without splashing. Add the rest of the coffee, then slowly pour in the remaining 3 cups (710 ml) of water. Check that no large dry pockets remain on the surface. Do not pack or tamp the grounds.
Steep for 16 hours. Cover the brewer and leave it in a cool spot away from direct sun, a stove, or other heat. Set a timer for 16 hours. This soak gives the water time to draw flavor from the grounds; substantially shorter steeping can make a weaker concentrate, while extending it a great deal may produce a heavier, less balanced taste. Keep the container covered and do not stir during the steep.
Drain the concentrate. Set a clean, lidded storage vessel under the brewer, then remove the stopper and let the coffee drain by gravity. Allow about 30 minutes for a Toddy-style filter to finish draining. Do not squeeze or press the coffee bed to hurry it along, since that can push fine particles into the drink and make the result cloudy. If using a strainer, let the liquid pass through the lined filter slowly; replace the filter if it becomes blocked.
Portion and dilute. The finished batch yields about 4 cups (950 ml) of concentrate, though the exact amount varies with the grind and how much water the grounds retain. For one drink, start with ½ cup (120 ml) concentrate and ½ cup (120 ml) cold water or milk. Pour over ice, taste, and add more dilution if you prefer a lighter coffee. Refrigerate the undiluted remainder promptly.

Tips

Measure coffee by weight when possible. Whole beans and grounds can fill a cup differently depending on grind size, so 12 oz (340 g) is more consistent than a volume measure. If you only have a kitchen scale, weigh the beans before grinding.
Choose the right grind. Coarse grounds are easier to filter and help avoid a muddy concentrate. If the coffee drains unusually slowly, the grind may be too fine or the filter may be clogged; do not force liquid through by pressing the grounds.
Use clean, neutral-tasting water. Filtered water can help if tap water has a strong chlorine or mineral flavor. The water does not need to be warm or boiled. Use fresh drinking water and clean equipment, and keep the brewer covered while it steeps.
Adjust the strength in the glass, not the brewer. The concentrate is meant to be diluted. Start with equal parts concentrate and water or milk, then change the ratio to suit your roast and preference. If you want a stronger drink, use less dilution rather than adding more grounds to an already steeping batch.

Serving Suggestions

For classic iced coffee, fill a glass with ice and add equal parts concentrate and cold water. Stir, taste, and add another splash of water if the coffee feels too intense. For a creamier drink, use cold milk or an unsweetened plant-based milk in place of some or all of the water. Oat, almond, and soy drinks each bring a different texture and flavor, so adjust the amount to match the coffee.

Sweeten the drink with simple syrup, maple syrup, or sugar to taste. A liquid sweetener is easiest to mix into cold coffee; ordinary granulated sugar dissolves more readily if stirred into a small splash of warm water first. A little cinnamon or a strip of orange peel can add aroma without changing the brewing process. For a coffee bar, serve the concentrate, water, milk, ice, and sweeteners separately so each person can build a glass at their preferred strength.

You can also pour diluted cold brew over a large ice cube to slow down dilution, or use it as the coffee base for a milk-forward iced latte. If serving a crowd, keep the concentrate chilled and dilute individual glasses just before serving. This keeps the batch flexible and prevents a pitcher of diluted coffee from becoming watery as its ice melts.

Variations

Try a different roast. Medium-roast beans tend to make a balanced, flexible concentrate, while dark-roast coffee often tastes more roasty and pronounced. A lighter roast can bring brighter, fruitier notes. Choose beans you enjoy as hot coffee; cold extraction will not hide stale or poor-quality flavors.

Make a smaller batch. Use 6 oz (170 g) coffee with 3½ cups (830 ml) water, keeping the same coarse grind and 16-hour steep. The output will be roughly half the full recipe, but the precise yield still depends on the beans and filter. Check that your brewer’s filter is fully covered and that the smaller amount suits the size of your container.

Use decaf beans. Replace the regular coffee with 12 oz (340 g) of coarsely ground decaffeinated beans and follow the same method. Decaf beans can vary in roast and flavor, so the finished concentrate may taste slightly different; adjust the dilution in each glass rather than changing the steep time immediately.

Add flavor when serving. Instead of adding spices or extracts to the full batch, flavor one glass at a time with vanilla syrup, a pinch of cinnamon, or a little cocoa. This keeps the stored concentrate neutral and makes it easier to serve different preferences. Avoid putting finely ground spices directly into the brewer, where they can clog the filter and leave sediment.

Storage and Reheating

Transfer the finished concentrate to a clean, covered container and refrigerate it within 2 hours of draining. For the best flavor, use it within 7 days; keep it cold between servings and pour only what you need. Do not leave the brewer or finished coffee sitting out for extended periods. If the concentrate develops an unusual smell, visible growth, or an off taste, discard it rather than trying to rescue it.

Store the concentrate undiluted when possible. Water, milk, sweetener, and melting ice can change the strength and flavor of a whole pitcher, and milk shortens the useful storage time. Prepare milk-based drinks shortly before serving and refrigerate any leftover drink promptly. Do not store a glass that has been sitting at room temperature for a long time.

Cold brew is usually served cold, so reheating is optional. To make a hot cup, dilute the concentrate with hot water in a mug, or warm the diluted coffee gently in a saucepan or microwave until it reaches your preferred drinking temperature. Avoid boiling it, which can concentrate the flavor and make the coffee taste harsh. Warm only the portion you plan to drink; do not repeatedly heat and cool the stored batch.

Frequently Asked Questions

Is Toddy cold brew the same as regular cold brew?
A Toddy-style method is one way to make cold brew: coffee grounds steep in cool water, then a filter separates the liquid from the grounds. Other cold-brew methods use different containers, filters, ratios, and steep times. The basic idea is similar, but the equipment and finished strength can vary.

How long should I steep Toddy cold brew?
This recipe uses a 16-hour steep, which sits within the common overnight range for a concentrated brew. Keep the time consistent from batch to batch so you can judge the strength. If your coffee tastes too weak or strong, first adjust the water-to-concentrate ratio in the glass; change the steep time only if you want to experiment with the overall flavor.

Can I use pre-ground coffee?
Yes, provided it is ground coarsely. Standard pre-ground coffee for drip machines is often finer than ideal and may make the concentrate cloudy or slow to drain. If that is all you have, use it carefully, avoid pressing the grounds, and expect that filtering may take longer. For the clearest result, choose a coarse grind.

Why is my cold brew cloudy or bitter?
Cloudiness usually comes from fine grounds getting through the filter, a filter that was not seated properly, or pressure applied to the coffee bed. Bitterness can come from beans with a roast profile you do not enjoy, a grind that is too fine, or a steep that runs much longer than intended. Check the filter, use an even coarse grind, and drain without squeezing.

How much water should I use to dilute the concentrate?
Begin with equal parts concentrate and cold water or milk. That is a useful starting point, not a fixed rule: a darker or more intense batch may need more dilution, while a lighter glass may suit less. Add the dilution gradually over ice and taste before adding more.

Can I make Toddy cold brew without a Toddy brewer?
Yes. Steep the coffee and water in a clean, covered food-safe container, then pour it slowly through a fine-mesh strainer lined with a clean coffee filter into a pitcher. Gravity filtering takes patience, and a paper filter may need replacing if it clogs. Keep the same coffee amount, water amount, and steep time, and avoid pressing the grounds to speed up the process.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).