Cold brew coffee rose in popularity a few years back and, much like cold-pressed juice, we believe it is here to stay. Most people enjoy their coffee hot, but having cold brew at your fingertips enables you to enjoy coffee on the hottest of days. Some even enjoy cold brew all year round.
Cold Brew -v- Iced Coffee
Cold brew is more popular than iced coffee due to the difference in taste and acidity. The acidity is lower due to it being brewed with cold water for anywhere between 8-12 hours.
- 1 litre of cold, filtered water (or 600ml, dependong in the size of your Mizudashi)
- The Mizudashi: Hario Cold Brewer
- 80 grams of freshly ground, roasted organic Quest coffee. If you are using the 600ml Mizudashi, then you would add 50 grams of freshly ground coffee. You can adjust this according to taste.
It is really important to use filtered water. Coffee is over 98% water and, if you use ordinary tap water, the flavour would be adversely affected.
- Grind your coffee; the grind should be between medium and course. If you use a finer grind, you will end up with sediment in your brew. Click here to see why we prefer grinding coffee on demand.
- Pour in the filtered water, allowing time for the water to soak the grinds.
- Leave it to brew between 8-12 hours. Most people prefer to allow it to brew for 12 hours. The longer you steep, the more flavour your coffee will have. Some say that leaving it to steep for 24 hours will extract all the flavours to a maximum level. It’s up to you really.
- Remove the basket and pour the cold brew into a cup with ice. As it is a coffee concentrate, using ice brings the coffee closer to the flavour we are used to.
The 1ltr Mizudashi will make 8 cups of coffee and the 600ml Mizudashi will make 5 cups. Your cold brew will last up to about 1 week in the refrigerator also. The Mizudashi is definitely one of those ‘must have’ brewers. Not only does it deliver a rich and flavoursome cold coffee with limited acidity, but it looks sleek and elegant too.
Here is a cool ‘how to’ video from our friends at Hario.
Written by Therese Glowaski.