Hario Mizudashi Cold Brew Iced Coffee Pot/Maker (1000ml, Black)
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- 1000 ml /34 Ounce cold brew glass coffee maker
- Ultra premium Hario glass
- Permanent filter design means no need for extra filters
- Great rich tasting cold brewed coffee overnight
- Easy to use
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This item Hario Mizudashi Cold Brew Iced Coffee Pot/Maker (1000ml, Black)
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Primegoods2||KATCHY||UJC Mart Japan|
|Item Dimensions||14 x 20 x 24 in||4.3 x 7.5 x 11.7 in||8 x 4.9 x 6 in||10.8 x 5 x 5 in|
|Item Weight||1.32 lbs||1.9 lbs||1.7 lbs||—|
Hario does it again with their Cold Brew coffee maker. The simplicity is what makes this coffee brewer better than the next. All you have to do is place about 80g/2.8oz of your favorite coffee grinds and then top it off with water. Stir it for a bit until all the grounds have been soaked. Place it in your refrigerator overnight (~8hours) and enjoy the full bodied, rich taste of cold brewed coffee. There's nothing like it.
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In the morning, you easily pull the filter up out of the pitcher, unscrew the filter bottom over the trash can, and allow all the grounds to fall in. You rinse the mesh filter and put it aside.
You think - iced coffee or hot today? Maybe iced. You smile as you remember that your cold brewed coffee is 60-70% less acidic than your old coffee, and it wont hurt your stomach even if you don't add milk or cream. You remember that when you heat up the coldbrew and add milk, it does taste incredibly smooth (again, no acid but all the flavor). But you have to be careful - because it brews so long, it contains over twice the amount of caffeine as regular coffee!
After you pour your coffee into your cup, you put your pitcher back in the fridge - it is large enough to last you all week, is available immediately, and only needs preparing once a week.
You congratulate yourself for your most excellent purchase off Amazon.
You begin to contemplate your strategy to win your next Nobel Prize.
First things first: Aside from some coffee stains on the filter, everything is in the same condition as when it shipped. The glass is very high quality, and even the plastic bits have held up just fine. For a ~$20 device, I expected some quality issues and have found none.
Tips for success:
- Use good coffee and pure water. Maybe it doesn't need to be said, but there is a serious taste difference between freshly roasted, quality beans, and the cheap pre-ground stuff you get in plastic tubs at the supermarket. Stick with quality and you'll be happier.
- Coarse, coarse, coarse. If you have a good grinder and can get a uniform coarseness to your beans, go with that. If you don't have a good grinder (I do not), you'll need to buy, then pre-grind your beans somewhere else. I've found that a finer grind will cause problems with brewing, resulting in a markedly weaker cup of coffee. Coarse grind = strong coffee!
- Don't stress the whole "chopstick stirring" thing. Get the filter wet, fill it 2/3 up with your coarse coffee grinds, then pass your filtered water through the grinds, making sure it all gets good and saturated. The water will be blonde at best. That's really ok.
- Give it at least 12-14 hours. I tend to finish off a pot and then start the next day's batch at least 12 hours before I'm going to want it. There's nothing wrong with filling up the pot with water and grinds, then sticking the whole thing in the fridge overnight. I've even left it in there for several days (makes super mega ultra coffee, grants the ability to SEE THROUGH WALLS and possibly CONTROL TIME ITSELF).
- Be careful with this stuff. It's super tasty, especially when cut with cream and a little vanilla extract, and poured over ice cubes. I drank a whole pot in a day once and thought I was going to die. Take it easy. Moderation.
Rather than quickly rushing hot water through the grounds, the cold brew method lets the grounds slowly steep in cold water. This results in a smoother, less bitter extraction of coffee. It also results in concentrated coffee.
Ok, this pot itself:
Glass and hard plastic. The actual pot is glass while the handle, top, and filter are hard, durable plastic. This is NOT some cheap & flimsy pot. You won't wind up with plasticky tasting coffee. HOWEVER: be careful with the pot! It's glass. Don't go bumping it up against marble or granite!
The filter is a SUPER fine mesh. It looks like it's solid, but it's not. Totally reusable and easily washable.
Now, as other reviewers have noted, the instructions are in Japanese... but they helpfully include pictograms that should spell things out. If not, here's a rundown:
Caution. This is a glass coffee pot. Do not bump. Do not subject to direct flame or heat. Do not subject to extreme temperatures. Do not use metal utensils with this pot. Do not use if pot becomes cracked or damaged.
Do not poke or puncture the filter or filter assembly.
Hand wash only. Use only soft sponges and cool soapy water. Use mild liquid detergent only. Use no abrasive materials nor scrub pads. NOT dishwasher safe.
Before first use:
Hand wash the pot and all components in cool soapy water. Rinse well and allow to air dry.
Making your coffee:
Before starting: Use slightly coarse ground coffee in your Hario Cold Brew system. (Not quite "French Press" grind... it's a tad too coarse. You're safe with "Automatic Drip Grind")
- Pro Tip: Use your favorite coffee. You'll be surprised at how much better it tastes!
1. Fill your Hario glass pot to the 800 ml line with quality cool water. Remember: coffee is 99% water. Using icky-tasting water will result in icky-tasting coffee.
2. Fill the filter assembly with ground coffee just until the filter mesh is totally covered. (directions say 80g, but meh - make sure you can't see any mesh when looking down into the filter and you're set)
3. Place the filter assembly into the glass pot.
4. Pour additional water through the grounds until the glass pot is completely full and grounds are wet.
- Optional: give the grounds a stir with a plastic straw or chopstick. (I never bother as I could wind up poking the filter mesh)
5. Place the pot cover onto the pot. It will click into place.
6. Let the pot rest! You can keep it on your kitchen counter for up to 12 hours. If you'd like a stronger steep, place the pot in the fridge and allow to chill for up to 24 hours. (I go 12 hours on the counter. No more than 75 degrees F, though. So, hot nights, put it in the fridge)
7. Remove the filter and enjoy your coffee concentrate!
For hot coffee, I mix 1 part coffee concentrate to 1 part boiling water.
For iced coffee, I fill a glass with ice and mix in 2 parts coffee concentrate to 1 part milk.
I recommend storing your cold brew in a resealable glass container in the refrigerator. I use an old french milk bottle with a rubber seal. Your cold brew will store in the fridge for up to a week... but it won't last that long. Trust me.
Yes, this brew method uses more coffee than traditional drip, but: you're getting concentrate (so it goes further than you'd think) and you're gaining far superior taste.
I have no use for my automatic drip nor French Press coffee makers any more. If I want piping hot coffee, I place the concentrate and water into an old Pyrex stovetop coffee pot and heat until nearly boiling.
If you're going to go cold brew, buy the right pot and don't give in to the hype. (No special coffee needed. Just Automatic Drip grind!)
I could not be happier with my Hario!
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