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Cold Brew Coffee Brew Guide (using the Hario Mizudashi Cold Brewer pot)

Cold Brew Coffee

Cold brew coffee is full-bodied, naturally sweet and has a deep, long-lasting chocolate flavour profile. The Mizudashi Cold Brew pot is one of the simplest coffee brewing methods and requires very little time and effort to make. Medium-course ground coffee is placed in the fine mesh filter and steeped in water for 12-24 hours. After the desired time, remove the mesh filter, leaving you with the filtered coffee. The brewed coffee will last up to 10 days in the fridge.

 Mizudashi Cold Brew Pot Outside Table

 

 

 

 

 

 

What you’ll need

Hario Mizudashi Cold Brew Pot 1 litre

110 grams of medium-coarse ground Silva Coffee

1 litre of filtered water or quality tap water

 

 

Method

STEP 1: Remove the lid leaving the mesh filter inside the pot

STEP 2: Add the 110 grams of ground coffee to the mesh filter

STEP 3: Gradually pour in the water so that the coffee is saturated throughout and submerged under the water

STEP 4:Place the lid back on and leave the pot in the fridge for a minimum of 12hrs. We recommend leaving it for 24hr to encourage more body and a greater depth of flavour

STEP 5: After the desired amount of time remove the lid and mesh filter, discard that used grinds and clean the filter. Replace the lid then store the concentrate in the fridge for up to 10 day

STEP 6: The concentrate can be mixed with either cold water, your favourite milk or even mixed into your favourite cocktail

Mizudashi Cold Brew Pour