How to make Cold Brew Coffee (using the Hario Mizudashi Cold Brewer pot)
Cold Brew Coffee
Cold brew coffee is full-bodied, naturally sweet and has a deep, long-lasting chocolate flavour profile. The Mizudashi Cold Brew pot is one of the simplest coffee brewing methods and requires very little time and effort to make. Medium-course ground coffee is placed in the fine mesh filter and steeped in water for 12-24 hours. After the desired time, remove the mesh filter, leaving you with the filtered coffee. The brewed coffee will last up to 10 days in the fridge.
What you will need:
- Hario Mizudashi Cold Brew Pot 1litre
- 80 grams of medium-coarse ground Supremo Silva Coffee (or your preferred coffee of choice)
- 1 litre of filtered water or quality tap water
Method
STEP 1: Remove the lid leaving the mesh filter inside the pot
STEP 2: Add the 80g (upto 100g is okay) of ground coffee to the mesh filter
STEP 3: Gradually pour in the water so that the coffee is saturated throughout and submerged under the water
STEP 4:Place the lid back on and leave the pot in the fridge for a minimum of 12hrs. We recommend leaving it for 24hr to encourage more body and a greater depth of flavour
STEP 5: After the desired amount of time remove the lid and mesh filter, discard that used grinds and clean the filter. Replace the lid then store the concentrate in the fridge for up to 10 day
STEP 6: The concentrate can be mixed with either cold water, your favourite milk (it's ama,ong in Almond milk!) or even mixed into your favourite cocktail
Store in refrigerator upto 10 days.
