www.exocoffee.com
It'so what's this, This is a, right? The toddy's a slow brew method, no heat catalyst. So normally, if someone comes in and says I want a shot of ice espresso, I don't want to make it. I don't make it with it because you're brewing it in a 200 plus degree environment and then you're putting it into an environment that's less than 32. And the shot between those two environments is sour, sweet, sour, and sour, so you end up with a shot that also tastes Yeah. Because that goes sour. Now the toddy on the other hand was developed in the 1960s by a man who wanted to create lower sort of acid content. Was he also insane? Yes. Did he burp funny hats? I think pretty much every guy going, that's funny. The hats would definitely bring a chip in. The method is usually a little odd. This one was, there was no heat catalyst, used a lot of coffee, and this slow brew process is 24 hours of essentially letting it steep. And at the end you drain it out. It is an extract that actually needs to be diluted. Caffeine content, string, it's all the same as espresso. Right. It's much slower. So it's also loaded with antioxidants because you don't knock it from hot to cold all of a sudden. Exactly. The origin of the antioxidants stayed at the same level as say, I think 10 in blueberries. Wow. So I can get my blueberries with a shot of coffee in the morning. Yeah, absolutely. I love that.
