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Cold Brew Coffee Concentrate


  • 16 oz* of coffee ground on coarse. This is very important! Ask your barista to grind it on coarse for you—don’t use a grinder at home because it won’t grind the coffee evenly. Smaller grinds will clog your filter.
  • 9 cups of water cold or room temperature
  • 1 cup of sweetened shredded coconut


  1. Before you get started, toast your coconut and allow it to cool completely so you can crunch it up into smaller pieces. To toast it, put your coconut in a pan (you won’t need oil), and stir it over medium heat until the coconut is browned. Perfect! And it smells heavenly.
  2. If you’ve never used a Toddy before, rinse your filter out a little bit. Place your filter in the bottom of your Toddy, and insert the plug from the bottom of the Toddy (not inside). You’ll need to be able to pull the plug when your Toddy is full of coffee. Next, pour your coarse grounds into the Toddy, and add the toasted coconut shreds, giving it a good stir.
  3. Add your water slowly. I usually add two cups at a time and then pause a minute. Make sure all of your grounds are wet and that you don’t have any dry grounds on top.
  4. The next step is super easy—just cover it with plastic wrap and let it sit at room temperature. The actual time you need to let it sit is variable—I’ve heard some coffee shops allow theirs to sit for 10 hours, and some up to 24 hours. We allowed our batch to sit for 15 hours, and it turned out great.