HARIO Mizudashi Cold Brew Coffee Pot, 1000 ml, Brown

I use this jar to make cold brew coffee, and it has served me well. I originally ordered two of them, and one broke while I was shaking it dry while holding the handle. I have since changed that method to shaking the excess water of while holding the base of the jar. The filters are eco-friendly by virtue of their repetitive use, and can colour slightly. With those negatives out of the way, this is easily one of the finest things I own. It looks good, does its job well, is everything it says so on the box/product description. If you're looking for a cold brew maker or infuser in particular, this is blindly the one to go for. I'd recommend a filter coffee kit over this, though.

Cold brew coffee is less acidity and bitter compared to hot brewed coffee. Hario is one of the best pieces of equipment for this. This size is great as it lasts a couple of days before you need to brew again. Enjoy!

I purchased it on recommendation of a friend. And it is super easy to use and maintain.

It's a very simple product to make cold brew coffee, but it's well-made, easy to clean, and does what it says. If you've never made cold brew coffee before, or are unfamiliar with it in general, then you'll struggle with the lack of English instructions. It's really simple, to be honest. Put 75-90g of medium ground coffee beans in the filter and pour a liter of water slowly through it into the jar. Keep the whole contraption in the fridge for at least 12 hours. Chuck the grounds from the filter, and drink your coffee!

Simple to use for Cold Brewing. instruction is not in English. Search on youtube for instructions (quite basic)

I use for cold brew and infusion too, really nice if u are careful when u wash it

great for tea and coffee. good quality from Japan

Very thin glass. Be careful while handling.

Over the last three years, I have been experimenting with all sorts of different coffee brewing methods in an attempt to find one that met the list of things I wanted from a coffee maker. 1: It has to be easy. I do not mind grinding my beans as I can see a definite improvement in the quality of the finished product with that, but I have also tried: Pour overs. Too finicky about the pour time and such. Aeropress. Killer coffee. Too much rather precise timing and such for early morning pre-coffee brain. Two different high-end small size brewers. Could not get a decent cup of coffee out of either of them. Sour or bitter. A semi-automatic Espresso machine. Again, too much work for a cup of joe. 2: The resulting coffee has to be adaptable. Somedays I want a strong short hot cup. Other days a milder glass of iced coffee. And sometimes I like to make a quasi Vietnamese style super sweet with Hazelnut syrup over ice. 3: I would prefer it not be acidic. So of course, A cold brew rig is the way to go. I started with a Toddy. Works well, but the part where you sit a half gallon of coffee and grounds balanced over a juice carafe for an hour to let it drip through the small fiber puck filter...ehh. I kept having nightmares of that crap all over my kitchen. Yeah, I can set it in the sink, but my sink is not flat bottomed, so the wobbly factor was raised. Plus those filters are a dog to get rinsed out. Noticed the flow was significantly diminished after the third batch even with soaking the filter in multiple changes of water after use. Then I thought I was overthinking it. So I went with 50 grams of fine grind in a quart mason jar of water in the fridge overnight. Filtered it through a Melitta #4 in one of the pour over gadgets. That worked, but again a bit too fiddly. Plus I got the feeling I was filtering out some of the wanted coffee flavors. Along came this lil number. I have a few Hario kitchen gadgets already, so I was familiar with the brand and their quality. The 80 grams of ground coffee for a liter of returned concentrate seemed high at first. But man with a 24-hour brew in the fridge, this concentrate is strong. Like I tried drinking an espresso cup of it with a teaspoon of sugar straight, and after a while, I felt I could see through time. 1 to 1 water to concentrate is plenty strong for most folks iced coffee. Maybe a bit stronger for a drink with creamer and sugars. My go-to summertime drink is. Make the Mizudashi with 80 grams of semi-fine grind medium roast. (I have a Capresso Infinity grinder, and I set it on the 2nd tick mark from the right in the FINE section) 1150 ml of bottled water (my tap water is hella hard) and a 24 hour brew time in the fridge. Pull the filter basket, and I pour the concentrate into a 32 oz. Nalgene bottle. In a second Nalgene bottle, I mix: 1 15oz can of full fat Coconut milk, 8 oz. of simple syrup and 8 oz of bottled water. Shake the devil out of it to blend, and it goes into the fridge too. When I want a drink, I pour into a 20 oz glass: Half cup of concentrate, half cup of the Milk mix (Shaking well before), half cup of water and fill the glass with ice. Stir or shake in a cocktail mixer. Is it super strong? No. Is it super sweet? No. Does it cost $8 like from Starbuckers? Nope.

Très pratique pour préparer le thé... fonctionnel....

Estoy encantado con esta jarra para hacer cold brew. Tiene un tamaño perfecto, da para unos 6 vasos, ideal para tener café listo durante varios días. Viene con un filtro integrado donde se coloca el café molido; solo hay que añadir agua, meterla en la nevera y dejar reposar. Es un proceso súper sencillo y el resultado es un café frío muy fresco y suave, perfecto para los días calurosos. La jarra es de vidrio grueso y de buena calidad, se nota resistente y además tiene un diseño bonito. En general, una forma práctica y cómoda de disfrutar cold brew en casa. Muy recomendable.

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