Mexican coke really does taste better, it's what stock at my shop. I always thought it was silly when people said that until I tried it hahaha. Toddy is a cold brew preparation, my favorite really. For the batches at the shop we grind 5lbs one a medium coarse setting, few steps back from French press for reference. Then it goes in a large cotton filter/sack, and then a fine mesh secondary filter. The coffee get soaked in 1 gallon for 5 minutes until I'm sure all the grounds have been saturated, the bag gets tied off, and I add 3 more gallons of cool to room temp water. Its covered and left at too temp for 24-32 hours.
If you want to do it at home you can do .75lbs of coffee and about 7 cups of water(can be more or less depending on persona preference.) I let it sit 24-28 when I do it at home. It needs to be filtered through a dense cotton filter, standard filters don't cut it really. They sell home toddy setups pretty cheap on amazon.
After either preparation it needs to be mixed down. At the shop I do 1 part toddy 2 parts water. The most I would dilute it is 1 to 3 but everyone is different. It has way less acidity than almost any preparation, and an extremely rich profile and flavor. You can kee the extract for 2 - 3 weeks in the fridge. You can also heat it up if you'd like, steamed it takes on sweet characteristics.
