making a toddy at barriques. ground up the coffee beans for the toddy, filling it up with water twelve hours before it’s to be drained. the morning folks take the plug out and let the future au lait and iced coffee coffee drain all day. and barriques customers love their iced coffee when the sun is shining on them. lots and lots. we make two toddies a night, typically, in preparation for the next summer day.
-bkh
-bkh
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