Toddy for Cold Brew: A Step-by-Step Guide to Smooth Batches

By Miles Sinclair

Updated November 2026

A Toddy for cold brew is a simple, filter-based system that lets you steep coarse coffee grounds in room-temperature water, then filter them into a concentrate you can dilute and serve. By the end of this guide, you will know how to measure, steep, filter and store a batch, how to adjust strength and extraction, and how to avoid the mistakes that make the brew taste flat or muddy. The method works well for anyone who wants a smooth, low-acid coffee without standing over a stove or espresso machine.

If you are new to the concept, it helps to know what cold brew is and how it differs from iced coffee. Our overview of What Is Cold Brew Coffee? How It Differs From Iced Coffee covers the basics. The steps below focus specifically on the Toddy-style immersion setup, which is one of the most forgiving ways to make cold brew at home.

Shopping for one? See our guide: Cold Brew vs Iced Coffee (2026): Which Is Better for You?.

What Is a Toddy and How Does It Work?

The Toddy system is a cold-brew maker built around a large plastic brewing vessel, a rubber stopper, and a fabric filter that sits inside the vessel. Coffee grounds are added to the vessel with cool water, stirred, and left to steep for many hours. The filter keeps most of the grounds from passing through, so the liquid that drains out is clean and sediment-light. Because the extraction happens at cool temperatures, the process pulls out sweetness and body while leaving behind much of the bitterness and acidity that hot brewing tends to extract.

The key difference between a Toddy-style maker and a simple jar with a mesh strainer is the filter design. The filter is typically a thick, reusable cloth or felt disc that traps fine particles. That tends to produce a concentrate that is clearer and more balanced than a jar-and-strainer approach, though it still benefits from careful technique.

Why Cold Steeping Changes the Flavor

Cold water extracts compounds at a slower rate than hot water. Acids and certain bitter compounds dissolve more readily at higher temperatures, so a long, cool steep tends to emphasize chocolate, caramel and nutty notes. Expect a rounder, sweeter cup with less brightness than a pour-over of the same beans. If you want more fruit or acidity, you can choose a lighter roast or an origin known for citrus notes, which is covered in the bean section below.

What You Need Before You Start

Gather your supplies before you measure anything. A clean workflow makes the process much easier and keeps the concentrate tasting fresh.

• A Toddy-style cold brew maker or equivalent immersion vessel with a filter
• A kitchen scale that reads in grams
• Coarsely ground coffee, ideally ground just before brewing
• Filtered room-temperature or cool water
• A long spoon or paddle for stirring
• A clean glass or airtight container for storing the concentrate

Step-by-Step: How to Make Cold Brew With a Toddy

Step 1: Choose and Grind Your Coffee

Grind size is the single most important variable in cold brew. Aim for a coarse grind, roughly the texture of coarse sea salt or breadcrumbs. Grounds that are too fine will pass through the filter, cloud the concentrate, and over-extract into a harsh, muddy cup. Grounds that are too coarse will under-extract and taste thin. If your grinder allows, set it to its coarsest or near-coarsest setting for immersion brewing.

For bean selection, medium or medium-dark roasts are a common starting point because they produce a rich, chocolatey profile that holds up well to dilution. Lighter roasts work too, but expect more acidity and fruit. For more guidance, see 6 Best Coffee Beans for Cold Brew Coffee of 2026.

Step 2: Measure Your Coffee and Water

A good starting ratio for a concentrate is about 1:5 to 1:8 by weight, meaning one part coffee to five to eight parts water. A common home starting point is 1:6. You will dilute the finished concentrate before drinking, so the brew is intentionally stronger than the final cup. The table below shows how to scale common ratios.

Step 3: Wet the Grounds and Steep

Place the filter in the vessel and add the coffee grounds. Pour in cool water slowly and stir gently until all the grounds are saturated and no dry clumps remain. Cover the vessel and let it steep at room temperature for 12 to 18 hours. Shorter steeps, around 12 hours, produce a lighter, brighter concentrate. Longer steeps, closer to 18 hours, produce a heavier, more chocolatey result. Avoid going much beyond 18 hours, since the extraction can turn woody or flat.

If you refrigerate the vessel during steeping, extraction slows considerably and you may need to extend the time. Many people steep at room temperature and then refrigerate afterward, which is the approach most Toddy-style instructions describe.

Step 4: Filter the Concentrate

When the steep is complete, remove the stopper or open the drain, letting the concentrate flow through the filter into your storage container. Do not squeeze or press the grounds, since this can push fine particles through and make the concentrate cloudy. If the first pour looks murky, you can pass it through the filter a second time for a clearer result. Leave the grounds to drain fully, then discard them.

Step 5: Dilute and Serve

Mix the concentrate with water, milk or a milk alternative to taste. A starting point is one part concentrate to one part cold water or milk, then adjust. Serve over ice. Because the concentrate is strong, a small change in the mix makes a noticeable difference, so adjust in small increments.

Step 6: Store the Concentrate Properly

Transfer the concentrate to a sealed glass or food-safe container and refrigerate. Properly stored cold brew concentrate keeps well for roughly one to two weeks, though flavor fades gradually. Diluted cold brew should be consumed sooner. Discard any batch that smells sour or off.

Factors That Change Your Results

Water Quality

Water makes up most of your drink, so its quality matters. Filtered water generally produces a cleaner cup than tap water with strong chlorine or mineral taste. Avoid distilled water, which can taste flat.

Steep Time and Temperature

Time and temperature work together. A cool room extends steeping, while a warmer room speeds it up and can introduce sourness if you go too long. If your kitchen runs warm, shorten your steep. If it runs cool, you may need the full 18 hours.

Grounds-to-Water Adjustments

If the concentrate tastes weak, use more coffee or less water next time. If it tastes harsh or bitter, try a coarser grind or a shorter steep. Change one variable at a time so you can see what made the difference.

Common Mistakes to Avoid

• Grinding too fine. Fine grounds pass through the filter and cloud the concentrate. Stick with a coarse grind.
• Squeezing the grounds. Pressing the filter forces sediment into your concentrate and adds bitterness.
• Steeping too long. Going well past 18 hours often produces a woody, flat taste.
• Using stale coffee. Pre-ground coffee that has sat for months loses aroma and body. Buy whole beans when you can.
• Storing concentrate too long. Older concentrate tastes dull and can develop off flavors. Make smaller batches if you drink slowly.
• Diluting too early. Mixing the concentrate before storage makes it spoil faster. Dilute only what you plan to drink.

Tips for Better Cold Brew

1. Keep a simple log of ratio, steep time and taste notes so you can repeat your best batch.
2. Use a kitchen scale instead of scoops, since scoop sizes vary widely between coffees.
3. Rinse the filter thoroughly after each use and let it dry fully to prevent sour odors.
4. Try a light sweetener or vanilla syrup only after you have tasted the plain concentrate.
5. If you enjoy creamy drinks, a sweet cream topping can be a good next step. Our guide to Vanilla Sweet Cream Cold Brew: 5 Steps to Cafe-Style Results walks through one approach.

Recommended gear

A Toddy-style cold brew maker is the core piece of equipment, and it is worth choosing one with a replaceable or reusable filter that is easy to clean. Pair it with a simple digital kitchen scale, since weighing your grounds is far more consistent than measuring by volume.

• Toddy-style cold brew maker: A dedicated immersion vessel with a built-in filter system designed for steeping and draining concentrate. View on Amazon
• Digital kitchen scale: A scale that reads in grams helps you hit the same ratio every batch. View on Amazon
• Burr coffee grinder: Burr grinders produce even, consistent coarse grounds, which matters for clean extraction. View on Amazon
• Glass storage pitcher: A sealed glass container keeps concentrate fresh and makes it easy to dilute to taste. View on Amazon

FAQ

Is a Toddy the same as a French press for cold brew?

No. A French press uses a metal or mesh plunger and usually leaves more sediment in the drink. A Toddy-style system uses a fabric or felt filter that traps finer particles, producing a cleaner concentrate.

How long does Toddy cold brew last in the fridge?

Concentrate stored in a sealed container typically keeps well for about one to two weeks. Flavor declines over time, so smaller, more frequent batches usually taste better.

Can I steep cold brew in the refrigerator?

You can, but extraction slows considerably at cold temperatures, so you will need a longer steep, often well past 18 hours. Most instructions recommend steeping at room temperature and refrigerating afterward.

What grind size should I use?

Use a coarse grind similar to coarse sea salt. Finer grounds can pass through the filter and make the concentrate cloudy and bitter.

Why does my concentrate taste sour?

Sourness often comes from a warm steep, a steep that ran too long, or a very light roast. Try a shorter steep, a cooler room, or a medium roast.

Why is my cold brew weak even with a long steep?

Weak cold brew usually means too little coffee for the amount of water. Increase your coffee dose or reduce water, and make sure the grounds were fully saturated at the start.

Do I need to dilute my concentrate?

In most cases, yes. Concentrate is intentionally strong, so diluting with water, milk or ice gives a balanced cup. Taste as you go and adjust the mix to your preference.

Conclusion

Making cold brew with a Toddy-style system comes down to a coarse grind, an accurate ratio, a steady steep at cool room temperature, and a gentle, unpressed filter. Start with a 1:6 ratio and a 12 to 18 hour steep, then adjust one variable at a time until the concentrate tastes right to you. Store it sealed in the refrigerator, dilute only what you plan to drink, and you will have a smooth, low-acid coffee ready whenever you want it.

Related reading

• Nitro Cold Brew Kegerator Review: Features and Performance
• La Colombe Cold Brew at Home: 5 Steps to a Smooth Batch
• How to Make Cold Brew at Home: Ratios, Steps, and Fixes

About Miles Sinclair

Miles Sinclair is part of our editorial team and reviews and edits our coffee beans & brewing methods guides, checking product details against manufacturer specifications and owner feedback.