Hario Mizudashi Cold Brew Coffee Maker, 1L - No Filters Needed

Hario Mizudashi Cold Brew Coffee Maker, 1L

The simplest cold brew there is. Coffee in the mesh strainer, water in the glass pitcher, fridge overnight. No paper filters, no separate decanter, no pouring between containers.

How to brew it

Start with 8 to 10 grams of medium-coarse coffee per 100ml of water, so roughly 80 to 100 grams for a full 1L pitcher. Refrigerate around 8 hours, lift out the strainer, and serve over ice.

Treat that ratio as a starting point, not a rule. Your grinder, your beans, and your taste all move it, and the only way to find yours is to brew it twice and change one thing.

Why cold brew tastes the way it does

Hot water extracts fast and drags out acids and bitter compounds along with everything else. Cold water works slowly and simply doesn't dissolve as much of them, which is why the result is rounder, sweeter, and gentler on your stomach.

It's not iced coffee. Iced coffee is brewed hot and chilled, so the acidity stays and it goes watery as the ice melts. This never sees heat.

Unlike most cold brew makers

The Mizudashi brews at drinking strength, not as concentrate, so what comes out is what you pour. That's the tradeoff against something like the Toddy: less flexibility, far less faff. Brew it, chill it, drink it.

Grind medium-coarse rather than fine. The strainer is mesh, so fine grounds slip through and you get silt in the glass.

Details

• Capacity: 1000ml, about 8 cups
• Filter: reusable mesh strainer, no paper filters ever
• Pitcher: heatproof glass, fits in the fridge door
• Size: 138 x 94 x 294mm, in black
• Made in: Japan

About Hario

Founded in Tokyo in 1921 making heatproof glass for medical and laboratory use, Hario moved into household goods in 1948. The name means King of Glass, and the glassmaking is still the point, which is why the same company that makes the V60 makes this.