Brown Hario Cold Brew Coffee Pot

Cold Brew Coffee Pot

The Hario Mizudashi is a 600ml glass cold brew pot designed to fit in a fridge door. Drop coarse-ground coffee in the filter, fill with cold water, leave for 8 to 12 hours, pour. That's the whole method.

How to make cold brew

1. Add coarse-ground coffee to the fine mesh filter. We recommend our cold brew blend for this.
2. Pour cold or room-temperature water over the grounds.
3. Stir gently so all the grounds are wet.
4. Refrigerate for 8 to 12 hours. Longer steep, stronger brew.

You end up with a low-acid coffee concentrate. Pour over ice, dilute with water or milk, drink.

Specs

• 600ml capacity
• Fine mesh filter keeps grounds out of the cup
• Heatproof glass body, BPA-free plastic parts
• Slim profile, fits in most fridge doors
• Dishwasher safe

Why cold brew, not iced coffee

Cold brewing pulls different compounds out of the coffee than hot brewing. You get a smoother, sweeter, lower-acid cup that holds up to dilution and milk far better than hot coffee poured over ice. It also keeps in the fridge for about a week, so one brew gives you a week of cold coffee on hand.

What to brew in it

Our cold brew blend, ground coarsely. Any of our beans work if ground for cold brew, but the dedicated cold brew blend is built for the long steep.