Cold-brewed coffee: this is a thing?
August 9th, 2010 at 7:12 pm ET
After being handed a cup of what sure looked like commercial iced coffee this morning at a Tribeca deli, poured out of a gallon jug with the label still on, I noticed this post promoting the virtues of a cold-brewing coffee device called the Toddy. I’d previously seen Matt Yglesias touting the virtues of cold-brewed iced coffee, but it seemed like a lot of work (the same way I felt about the “sun tea” fanatics I knew when I lived in the South). But the raves about the Toddy (like this one) are so emphatic, I’m reconsidering.
The thing is only 30 bucks — I’m thinking maybe I should just get one and try it. I’m attracted to the idea of “coffee concentrate” — I can think of a lot of interesting things I could do in the kitchen with that. I love my coffee, but I’m one of the people who’s bothered by both the acid and (at times) the caffeine, so this seems like an alternative worth exploring.
Buy yours from Amazon at this link
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Rich Mintz blogs on online fundraising and social media, American history and culture, bicycling and urbanism, food, technology, and other topics. Professionally, he's an expert in fundraising, constituency development, and social media for nonprofits, cultural organizations, cause-related marketers, and corporations. He is based in New York, where he serves as Vice President, Strategy, for 
August 13th, 2010 at 1:44 pm
[...] on the heels of this post about the Toddy coffee system comes this WSJ article reviewing all sorts of cold-brewing [...]