Cold-brewed coffee relies on time, rather than heat, for extraction. Coffee grounds are steeped in water for 12+ hours at room temperature and then strained. Use filtered water and fresh coarse ground Jitters & Bliss coffee for best results.

The result is a rich, pure coffee concentrate that that is low in acidity, and lasts for weeks in the refrigerator. It is the basis for either hot or cold beverages. We like these two methods.


The Toddy brewing container is designed to hold 12 oz of coffee and 56 oz of water.

1 First, insert the stopper into the outside bottom of the brewing container. Next, dampen the filter and insert it into the inside bottom of the brewing container.

2 Add 1 cup of water into the bottom of the Toddy brewing container and 6 oz of drip grind Jitters & Bliss coffee. Slowly pour 3 more cups of water over the grounds, in a circular motion. Then, add the remaining 6 oz of ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of water. DO NOT STIR (stirring the bed of grounds can result in a clogged filter).

3 Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.

4 Steep your coffee grounds for 12 to 18 hours (at room temperature) to create a smooth, rich flavor.

5 Remove the stopper and let your coffee concentrate flow into the glass decanter - stays fresh for up to 2 weeks in your refrigerator.

6 We recommend starting with a ratio of 1 part coffee concentrate to 2-3 parts water, milk or soy. Mix to taste, making your coffee as strong or as weak as you prefer. For rich, smooth iced coffee, simply pour coffee concentrate and water, milk or soy over ice. Combine coffee concentrate with steaming hot water for a bolder, gentler cup of hot coffee.


Makes 4 to 5 cups coffee concentrate, enough for about 10 cups of iced coffee. This concentrate will last for up to two weeks in the refrigerator.

1 Use 1 pound Jitters & Bliss coffee, coarsely ground with 2 1/2 quarts water.

2 Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet.

3 Let steep at room temperature for 12 hours.

4 Line a fine mesh sieve with a paper coffee filter, or a folded cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container.

5 Cover and refrigerate up to 2 weeks.

6 To serve, dilute the concentrate with water or milk. We like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your tastes. Serve over ice.