If you’ve spent any time at specialty coffeehouses, you know Hario. The Japanese glass company is responsible for some of the most dependable pourover coffee gear on the market, including the super popular Hario V60 Ceramic Dripper and Hario Buono Gooseneck Kettle. But as fancy as all that stuff may look, Hario coffee accessories are actually surprisingly affordable, and the Mizudashi Cold Brew Coffee Pot is no exception.
The first thing you’ll notice about the Mizudashi is that the directions are in Japanese. Don’t worry about that. Making cold brew coffee is an intuitive process, we promise. You steep ground coffee in room-temperature water for 12 to 24 hours to make a concentrate that can be cut with water (or milk, if you’re feeling saucy) and served over ice. It’s honestly that simple! The result is a sweeter, less acidic cuppa cold joe (more on that later).
Now, you could get scientific about the ratio of coffee to water. Just ask San Francisco’s Ritual Coffee Roasters, which recommends 115 grams of ground coffee to one liter (1,000 grams) of cold water. The truth is, everyone has their own guidelines. Coffee nerds will say the water-to-coffee ratio is important for consistency’s sake — and they’re not wrong — but you could as easily just fill the nylon mesh basket with coarsely ground coffee and pour cold water over it until the carafe is full. Luckily, the Mizudashi is designed to be foolproof: fill everything up nearly to the top and you’re good to go!
After a minimum 12-hours of steep time, cleanup is as easy as lifting the filter basket out of the carafe. What you’re left with in the carafe is cold brew concentrate that you can either dilute with water or serve over ice, depending on how strong you like your coffee. You’ll want to start with equal parts concentrate and water, then tweak from there. And generally speaking, we love the carafe-style maker because it can quickly become a serving vessel you can take from the fridge to the table.