Let's Brew It: Mizudashi Cold Brew
Cold brewing is a simple way to make an amazing and refreshing cup of coffee, if you have the patience for it. The Hario Mizudashi is an easy to use coffee brewer, resulting in a strong, crisp, and smooth pot of cold brew.
Let's Brew It
Watch our full brew guide, or scroll down for a step-by-step breakdown.
Step 1: Weigh Coffee
To brew with the Hario Mizudashi, we will be using a ratio of 1 part coffee to 15 parts water (1:15). This means we need 80g of coffee and 1200ml of cold, filtered water.
Step 2: Grind Coffee
Because the Mizudashi doesn’t use paper filters and the coffee will steep for a long period of time, you want to grind your coffee coarser than you would for normal drip brewing. Your ground coffee should look approximately like sea salt.
Step 3: Add Coffee
Add your coffee to the filter basket in the Mizudashi, then give it a gentle shake to make sure the coffee has a flat, even top.
Step 4: Add Water
Slowly pour cold water into the center of the ground coffee, allowing the coffee to rise to near the top of the filter basket. Turn the flow of your water down and continue pouring through the coffee, moving the Mizudashi in a circular pattern to evenly saturate all of the ground coffee. Once the water is even with the plastic collar, turn the water off.
Step 5: Let Brew
Add the lid to the Mizudashi and place in your refrigerator. Allow your coffee to brew overnight, or for at least 8 hours. The longer you allow your coffee to steep, the more concentrated it will be.
Step 6: Enjoy!
Grab your favorite glass, toss in some ice cubes, and enjoy the fruits of your patience!