When Fen was in my belly I had two part-time jobs. One of them was at Tony's Coffee in Bellingham. For those that don't know, Tony's roasts Seattleites favorite Cafe Ladro beans. They take pride in their process and it was fun to work in a small local shop. One of the ways we brewed our coffee was using a cold press system. This process produces a less acidic, robust, smooth and almost caramel-like flavor - no bitter flavor whatsoever. It can be used in both hot and cold coffee drinks; although, I prefer it cold.
I had nearly forgotten about it completely. Bellingham is the only town I know of in the Pacific Northwest where most local shops (not SBUX) offer their brew either hot or cold pressed. Since we haven't been traveling up there as often it had been quite some time since I had indulged. Then my pal Lara showed up to work with her own batch. Apparently Montana Coffee Traders in Whitefish also offers this to their patrons. I couldn't believe it took me so long to figure out I should just buy my own system and make it at home.
So the summer is nearly through and I am very excited that Alex and I have probably brewed 10 or more batches with our Toddy Cold Brew System. We splurge on the beans and use Vivace's Vita blend. You begin with one pound of coffee and nine cups of water. After twelve hours of brewing, you end up with six cups of super duper concentrated deliciousness.
While the iced coffee is lovely and low in calories (I must use cream), I do admit my favorite drink using my Toddy is a mocha. Hershey's syrup and 1% milk makes the most scrumptious afternoon treat. I probably should stick to drinking them after my long runs though.
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