With Summer only just around the corner we are bringing you a series of cold brew coffee tips! If you love Cold Brew Coffee you can’t go past the Hario Mizudashi Cold Brew Pot, its design is simple, stunning and easy to use.
Before we start the tips, lets us explain cold brew coffee and how it differs from its cousin in cold drip coffee. Unlike cold drip, where the water flows freely through the coffee grounds into a decanter at the base, cold brew is a total immersion brewing method that produces a flavoursome cup served cold straight from the fridge. This simple and classic brewing system brings out coffee’s flavour and aroma by slowly allowing the coffee oils to infuse with cold water over an extended brewing time. Brewing your coffee with cold water preserves delicate flavour compounds, while eliminating the bitter oils and acids that would be extracted at higher temperatures.
The Hario Mizudashi uses fine mesh filters to allow water flow for a full extraction while ensuring the coffee grounds remain in the easy to dispose of filter chamber. The end result is a clear cup ready to drink. Talking about drinking, best tell you how.
Brew Guide on the Hario Mizudashi 1L
Grind 80g of beans per 1L of cold brew, we are seeking a medium course grind.
Place the medium ground filter coffee into the metal filter and then place the metal filter into the brew chamber.
Fill the brew chamber with cold water until all the grounds in the mesh filter are immersed, stir briefly to ensure the water has access to all the coffee grounds and their surfaces.
Place the lid on the brew chamber and place the entire unit in the fridge for 12-18 hours.
Once the time has lapsed open the brew chamber lid and remove the mesh filter, discard the coffee grounds or add them to the garden. Your Hario Mizudashi Cold Brew coffee is now ready to enjoy & share with friends.
Shop the Hario Mizudashi 1L – Here
Shop the Hario Mizudashi 600ml – Here
See the Hario Cold Brew Pots in Action Here: