Toddy is cold-brewed coffee. One sip of this stuff will spoil you for all other iced coffees. Permanently.

As a customer said yesterday, “I don’t believe iced coffee should be the sh** from yesterday,” our goal is that even your iced coffee should be simply splendid.

Let me explain.

Most often, cafes (including ours) serve leftover hot coffee from the day before for iced coffee. We would let it sit overnight, out of the fridge, to prevent temperature shock from embittering the flavor. The next morning we’d put it in the fridge, serve it that day, and dispose of any leftovers that evening. Iced coffee made this way tastes fine, maybe even great if it’s Kona Coffee. But after trying the Toddy cold-brewed coffee, there is just no comparison.

Toddy is wonderful because it  has 1) no bitterness, 2) a full, dense taste (it requires a bit of dilution), and 3) exceedingly basic brewing directions. Making it is easy: simply dump 1 lb of coarsely ground coffee in to the corked Toddy tub, pour in 7 cups of room temperature water, and let sit for 12 hours. Easy and delicious.

The Toddy company has been around since 1964, so they know their coffee science. The coffee makers have been underground, mostly on the east coast, until the past 6 years or so when publicity like TIME, The Today Show, The Food Network, New York Times, and more hit. Now Toddy is found in the best coffee houses across America, gaining love and respect with all customers.

As the Washington Post wrote, “(The Toddy) is the ultimate coffee maker.”

So come by our cafe and try it yourself. If you feel like having a Toddy of your own, check out http://www.toddycafe.com/shop/.

Welcome to cold-brew coffee.

It was late last May when Malia Bolton, our Director of Operations, visited the Seattle area to make connections. Her visits to coffee companies such as Zimmerman, The Green House, and Starbucks proved mutually beneficial.

Of course the Seattle coffee companies have heard of Kona coffee and its outstanding reputation. Few, however, actually had a personal connection with a Kona coffee farmer. Malia’s visits provided them not only with green bean samples (for them to roast and taste themselves, according to etiquette) and an inside access to a Kona farm, but also a friendly face to associate Kona coffee with.

As for Malia, her knowledge of the wholesale and roasting industry was greatly developed. Only this summer did she decide to expand Kona Coffee and Tea’s wholesale branch. Her meetings with major coffee retailers, within seasoned companies, stores, and warehouses inspired goals for her to follow within Kona Coffee and Tea.

Kona Coffee and Tea: Cultivating Community and witnessing Kona Coffee to the world, one coffee company at a time.