Hario "Mizudashi" Cold Brew Coffee Maker, 600ml, Red

Works better than my Bodum French Press or the mason jar cold brew method. Less mess, harder to screw up. The directions were in Japanese, but I found English directions on the Hario UK website:“Using the Hario cold brew coffee pot brown is very simple. It also has measurements on the pot so no extra tools are necessary. Add 80g of ground coffee and 1100ml of water to create 1000ml of cold brew concentrate. Leave the grounds steeping for approximately 8 - 12 hours and then combine with water. Pour the cold brew over ice and enjoy with milk or black. The Cold Brew Coffee Pot Brown is perfect for drinking cold coffee and is great summer time treat.”I found that 80g of course ground is about 3/4 of an inch below the top of the white polyester filter material. I slowly pour the water thru the dry coffee to make sure it’s thoroughly wet and the water level is just above where coffee was. Slow down as you get near the top, there a bit of delay as the water passes thru the filter and it’s easy to overfill.The resulting coffee is cold brew goodness. I mix mine with 50% water and heat it up in the mornings. In the afternoon I’ll have some iced. I find I don’t need cream or sugar because the reduced acidity makes it much smoother and better tasting than hot brew IMO. Careful, it does feel like it’s higher in caffeine than I was used to. Or perhaps I simply drink more because I like it better and it’s just easier to pour a cup out of the fridge where it never gets that old coffee taste that hot brew gets after 10 or 15 minutes.Update: I also got an Aeropress. If you need coffee in a hurry the Aeropress is the way to go. My wife likes the cold brew better, so obviously I'm drinking cold brew :)

I hesitated for quite a while before purchasing a specific cold brew pitcher. First I already had a French Press, which is similar in theory. In practice, those filters aren't efficient enough and a French Press is too small.I then started using cloth bags full of grounds in general pitchers I already had. These worked, but the bags required a lot of work to both empty and clean. It was enough effort that it slowed down how often I made cold brew.Little touches in this system make it worthwhile. First, the pitcher is slim, so it fits in almost any fridge. Second, the filter opens to the bottom to make throwing away expended grounds extremely easy. Third, the top offers a dispenser option that allows you to use ice cubes within the pitcher. If you forget it on the counter (instead of putting it in the fridge) you'll still be OK.My only criticism of this is almost that I want more capacity. I'd love to have this same model in a 2 liter guise.If you're into coffee and on the fence, this is absolutely worth the money and space. It will elevate your high-end beans and make bulk coffee you get from places like Costco into a far more palatable form than traditional brewing!

I spent a lot of time researching for a cold brew and eventually landed on this one. I could not recommend anything better at this price point. The Japanese craftsman ship makes it very stylish and worthy of being in the fridge every summer. It is easy to use, and a good size that can fit enough for a week of coffee for myself.Pros: I find that it does not leak when I am pouring coffee, good size for 1 week of coffee, easy to use, stylish, affordable, made of glassCons: plastic black bitsI use this daily right now and highly recommend it as long as you can get past the fact that there is some plastic in this product. Overall highly recommended

The cold brew method will make the best coffee you've ever had. And this pot is just the ticket!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:Handling: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.Cleaning: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!