1. Insert the coffee lift, feet down, into the container, making sure the spigot is not obstructed.
2. Insert 1 commercial filter into the container with the open end facing upwards.
3. Put 5 pounds of coarse ground coffee into the paper filter. Tie the filter bag closed with the included string. The string should be tied approximately 3 inches from the top of the filter. Leave plenty of room for the coffee to move around - tying the bag too tightly will result in dry pockets inside the ground coffee and a very weak coffee concentrate.
4. Slowly pour 14 quarts (3.5 gallons) of cool, clean, filtered water into the open filter, making sure to evenly wet all coffee grounds.
5. Note: In lieu of bulk ground coffee and the single paper filter provided by Toddy, you can use Cafe Campesino cold brew filter packs which can be placed on the coffee lift as would be the bulk coffee/filter.
6. Cover with lid and let brew for 12-24 hours in the refrigerator, depending on desired strength. Note: we generally steep our cold brew for about 13-15 hours.
7. Drain the concentrate into a storage container (plastic pitcher with lid works well).
8. Close the spigot and let the grounds rest an additional 15-30 minutes.
9. Decant the rest of the concentrate into the storage container and refrigerate. The storage container should be clearly marked with a “Use Before” date no later than 7 days after brewing.
10. Carefully remove the filter with grounds (or filter packs) from the container. Note: the filter/filter packs will be fragile and subject to tearing, so use caution. Dispose of filter and grounds/filter packs - we recommend adding to the compost pile or using to treat fire ants in the yard.
11. Rinse coffee lift and air-dry for next use.
12. Yield should be approximately 2.5 gallons (8 L).
1. Fill the cup with ice.
2. Pour in 1 part cold brew concentrate with 1 part clean, cold filtered water