Does the Toddy cold brew method produce more caffeine than a French press?

The question of caffeine extraction between brewing methods often confuses consumers because it conflates the efficiency of extraction with the final concentration of the beverage. When we compare a Toddy cold brew system to a French press, we are looking at two different approaches to immersion brewing. The Toddy method relies on a very high coffee-to-water ratio—often 1:5 or lower—and a long steeping time of 12 to 24 hours. This extended contact time allows the cold water to eventually pull a significant amount of caffeine from the grounds, resulting in a potent concentrate.

In contrast, a French press is typically brewed with hot water for only 4 to 6 minutes. While heat is a more efficient solvent for caffeine than cold water, the short duration and lower coffee-to-water ratio (usually around 1:15) mean that the final cup has a lower total caffeine concentration than a cold brew concentrate. Research, such as studies conducted by the University of Newcastle, has shown that cold brew can yield significantly higher milligrams of caffeine per liter than a standard French press brew when using comparable coffee inputs.

It is important to note that "caffeine content" is highly dependent on the recipe. If you dilute your cold brew concentrate with water or milk, the caffeine per serving drops significantly. Conversely, if you use a very high dose of coffee in your French press, you can increase the caffeine content, though you may also increase the extraction of bitter compounds that the cold brew method is specifically designed to avoid.

In practice, the Toddy method is a "set it and forget it" process that prioritizes a smooth, low-acid profile by sacrificing the speed of hot extraction for time. The French press is a faster, heat-driven process that extracts a broader range of oils and acids. If your goal is the highest caffeine kick per ounce of liquid, the cold brew concentrate will almost always win. However, for most drinkers, the difference is mitigated by how much water or milk is added to the final cup before consumption.