Gourmet Imbecile: Cold Brew To Go

For the warm months of the year, I am a hardcore, do or die cold brewer.  We use the Toddy brewing system, which creates a concentrated coffee that you can dilute with milk or water for excellent iced coffee.  Obviously, you have to use good ass coffee, too.  As a back up, though, I was hoping to find the concentrated Stumptown cold brew that the NYTimes wrote an article about a couple months ago, but haven’t seen it anywhere.  But I was happy to see this iced coffee concentrate at the Meat Hook last week.  Grady’s Cold Brew claims to be New Orleans style, although it’s made in Williamsburg, Brooklyn.  I bought it, risking the chance that I’d spend $15 on some shitty coffee, but it passed my coffee snob test.  This is good stuff.

New to cold brewing? Here’s the jist of it.


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