Category: 
November 7, 2011
Seattle’s Best Coffee (www.seattlesbest.com) offers a quick tutorial on how-to cold brew coffee and the reasoning behind why delicious cold brewed coffee is used in its cafes. The key ingredient in iced coffee drinks from Seattle’s Best Coffee is the cold brewed coffee concentrate, produced by using the cold brewing process with the Toddy® brewing system. A Toddy uses cold water to extract the natural, delicious flavors of coffee and leaves behind undesirable bitter acids and oils. The result: A bold, slightly sweet, a little crisp, super-smooth taste with the added benefit of more than 50% less acidity than conventional brewing methods. Cold brewed coffee is used as the base for Seattles Best Coffee JavaKula™ blended beverages, coffee milkshakes and Hand Shaken ColdBrewed Originals.
Horaayy..there are 13 comment(s) for me so far ;)
@iloverumi – If your concentrate is too weak, you’re probably not using a good grind. I use a very fine expresso grind. More surface area on the coffee will make a stronger concentrate. I also let mine soak for 24 hours. We’ve used it for years like this, and the concentrate is so strong that one ounce (a shot glass) in a cup of water makes a good strong coffee, and I like my coffee strong. This gives us roughly 30 cups of coffee per pound.
I absolutely love my Toddy, though I’ll point out that if your Toddy is the same design as mine (and it looks like it is) you use half a gallon of water, not a gallon. I always use exactly 9 cups (one cup more than half a gallon) and it comes close to overflowing.
@trevormcnaughton123 hate*
but how do you make it taste like the canned Seattle’s Best Coffee that you buy in the store?
Hayters gonna hayte
14 days? This is not a coffee….
So CAT, the job is easy. If you have good employees working alongside you then its fun.
@kennedym152010 I have an interview at Seattle’s Best on Monday. I was wondering if you could tell me if you enjoy working there or not. My last job was horrible &I just want to make sure I’m not miserable at my potential new job.
I tried this at home. The “concentrate” wasn’t too concentrated (I used the exact same coffee/water ratio and I let it sit overnight). I could drink the concentrate as is, w/o diluting it. Did I make a mistake somewhere? It tastes great and feels a lot better to drink. But it seems to require a lot more coffee beans to yield a cup of coffee.
@catsbreath …and then depending on if we used the whole bag of coffee not we fill the bucket accordingly. Completely full or half full. With the smaller system, the grounds are not fully submersed in water like with the bigger one which is why stages are needed. If the filter clogs, the Home brewing system comes with new ones. Now if it clogs during the process of brewing, (which it should not) then fish around with a dull sterlized metal rod and un-clog it.
@catsbreath I work at a Seattle’s Best Cafe. The way we make toddy is on a much larger scale in a much larger container. And we actually use Saturday’s Coffee. Thats a choice from our coffee. We use a 5 lb back and grind it up on the Toddy setting which is around 4 on the Ditting Grinder. We let the coffee grind up and flow into a BIG filter bag and then tie the bag up. Place it in a 5 gallon bucket that has another filter that isnt paper that fits over the rim of the bucket…
Wheres the sugar and cream and caramel chocolate and ect.???????!!!!!I WANT MY MONEY BACK OR 5,000 POUNDS OF COLD BREW COFFEE WITH CARAMEL CHOCOLATE!!!!! >:)
This video leaves out a lot of important info. For example, what you get is a concentrate that you mix with hot or cold water to make coffee, it’s not ready-to-drink coffee; what type of grind coffee do you have to use? Why do you have to wet the coffee in stages? What happens if the filter clogs? The video needs more solid info and less promotion of Seattle’s Best.