One day last summer, I spied a guy at our farmer’s market giving free samples of iced coffee. Since I can tolerate a little bit, I headed in his direction. Monty Ruckman, a Specialty Coffee Roaster and owner of Cabin Creek Roasters, was a personable guy and not only gave me a sample but also my two little boys. That really impressed them.
Perhaps you remember my sharing about Monty and having a coffee giveaway last fall.
Well, that day at the market, we talked at length about how he roasts his coffee, where he gets his beans, and the different blends he offers. I also shared with him how my son, who lives in Haiti, brought home Haitian coffee that he has specially roasted for himself and how we all enjoyed it. Then, after complementing him on his iced coffee, I had to confess to Monty that I couldn’t drink coffee on a regular basis because of my stomach.
“Oh, lots of people think that. But you can cold brew the coffee and it removes a lot of the acids so that your stomach will tolerate it,” he shared.
Incredulous, I wanted to know more. Unfortunately, my cell phone rang and I had to go. So I followed up with Monty and peppered him with questions.
Since I had quit drinking coffee years ago because it bothered my stomach, this method really intrigued me. The cold brew method is supposed to cut 67% of the acid from the finished product. But, tightwad that I am, I just couldn’t bring myself to spend $40 for a funnel/carafe system not knowing if I was going to stick with it.
Well, wouldn’t you know, almost a year later I found the Toddy Cold Brew Coffee Maker at my local thrift store for $1.50–NEW IN THE BOX!
To make cold brew coffee, you need a special device. This is sort of like a funnel with a filter, but a little more complicated. In 1964, after tasting a cup of coffee made from a concentrate, a gentleman named Todd Simpson developed and patented The Toddy. Since that time, several other devices have come on the scene.
How to cold brew coffee
Basically, you place a very thick fibrous filter in the bottom of the device and pour a pound of coarsely ground coffee beans into it. You have to grind the beans yourself to get them coarse enough. Regular drip coffee from the grocery will not do. Beneath this is a small hole in which you insert a rubber stopper. On top the grounds, you pour cold water and let sit for 10-12 hours.
After the grounds steep in the water, you set the device atop the carafe and pull out the plug. This allows the brew to drain out. This process makes 1 quart of concentrate that will keep in the refrigerator for up to 6 weeks and on the counter for 4.
Using the concentrate
If you want a hot cup of coffee, pour 2-3 ounces of concentrate into your mug. Add enough hot water to fill. Or, you can add cold water and heat in the microwave. You can also use the concentrate to make iced coffee, or a frappe in the blender.
According to Monty, “You’ve never tasted a smoother cup of coffee.”
According to my 17-year-old: “Wow, mom! That’s good.”
According to the picky coffee connoisseur home on furlough from Haiti : “I’m shocked. I honestly thought it would be taste-less. Can I have some more?”
According to Hubby: Well, he’s just telling everyone in sight about how good it is and actually drank the whole carafe. (I only got two iced coffees out of the whole thing.)
So, if you have some gastro-intestinal issues that have kept you from enjoying a morning cup of java, I encourage you to try the cold-brew method. According to Monty of Cabin Creek Roasters, you will “never have a lick of trouble” again.
Portions of this story previously published at www.naturalhealthezine.com.