Hario "Mizudashi" Cold Brew Coffee Maker, 1000ml, Brown

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.

This is my review of the Hario Mizudashi Cold Brew Coffee Pot Cold Brew Coffee Maker. This simple cold-brew coffee maker is an excellent addition to my coffee addiction. Do you go to the coffee shops and find that their ice coffee is too weak for your liking? I know I did and if they are using hot coffee and trying to cool it down once ordered, it will never be good. This is a super economical coffee maker, but the amount of coffee it uses is more than one might expect. That does not matter that much for me because this brewer makes the best cold-brew coffee that I have had anywhere. The big plus is that I get to choose the beans and water to use. Of course, you should never use tap water for your coffee, use purified, filtered water. The coffee beans that I have been using for more than a decade now are the organic, fair-trade coffee beans that Sprouts sells. I wait for them to go on sale with the bulk items and then buy the large four-pound bags the coffee comes to the stores in. Lately, the sale price has been $9.99 per pound, which is a great price for organic coffee beans. Plus, when you buy the unopened four-pound bag, they give you an additional 10% off. I get the Sprouts Special Dark Blend or the Espresso beans. I grind them as I need them into a powder for this coffee maker. The trick to making powerfully strong, super-tasty coffee is to spend a little time preparing it. Once the grinds are loaded into the filter, slowly drip a few drops of water in at a time. You want the coffee to saturate before dripping to the bottom of the flask. As you are able to add a little more water at a time, the coffee turns into a mud. When this happens use a butter knife and gently stir and move the mud around. Be careful not to over-fill it! With good, strong beans the first tall glass of delicious coffee could be filled within eight hours or so after being in the frig. Once you have poured a glass, slowly refill the coffee maker again to the top with water. Give it a few more hours and again, another great glass full. I do this three or four times. This device uses a lot of coffee, so there is a lot that can be made with it if you play with it a little. For mine, I pour a little heavy whipping cream into the glass first and a milky froth comes to the top. It is so tasty and rich, you just want to sip it. Another thing for me personally, I do not add ice as I hate how it slowly dilutes the coffee. Oh yeah, once I am done with the grinds, my sister uses them in her electric ice coffee maker and she said it is still strong coffee!

I didn’t know cold brew jars could feel that different. I’ve been struggling with my previous one for months to the point I wanted to give up on cold brewing. This one makes the whole process an ease and you almost don’t even notice or pay attention! It’s so easy and ergonomic and functional. Stylish, lightweight and perfect size too! Just live it

I decided to purchase this as it was on sale at the time, and I got a little sick of having to make cold brew by mixing the grinds with water and then straining it out with coffee filters. The filters kept getting clogged and I had to use so many of them and it was a bit of a mess. Anyways, this seemed like an easier way to do things. The pot itself looks nice, and seems to be fairly sturdy as long as you don't knock it about, slam it down, etc. As most others have noted, the instructions are in Japanese so if you need some translation, there are various guides you can follow if you search for them online. Basically, you fill the filter with the course ground coffee of your choice (the instructions advise 80g/2.8oz), and then slowly pour cold or room temperature filtered water into the filter to wet the grounds. I did this a little bit at a time, and stirred the grounds gently in the filter occasionally in order to get them soaked nicely. Keep doing this until the pot is filled, then put the lid back on, pop it in the fridge and let it sit for 12-24 hours. Serve as is, over ice, and/or add your choice of creamer/sugar. I must say it did make a delicious and smooth cup of coffee though, for my taste, it was a bit too weak. Next time I will add more coffee grounds and I think that should be better. If you prefer hot coffee, you could heat up some of the cold brew in a separate vessel/pot. Cleanup was a snap. The filter has a cap at the bottom you can detach to empty it, or just dump the filter upside down to dispose the grounds like I did until I realized the cap at the bottom was removable haha. Rinse out the filter to get the rest of the grounds out. gently wash the glass pot and you're ready to brew your next batch. Word of advise though on the filter: it's very delicate, I would only rinse it, gently clean it rather than trying to scrub it - you will definitely tear it if you try to scrub or use anything harsh to clean it.

This is really easy to use and clean up. I am still experimenting with it but I found filling the filter with coffee using a larger funnel makes it very easy and I use the leftover wet coffee grounds for my vermicomposter. After brewing the pot and filter clean up nicely - but in my case are seldom empty because I restart the process. I have only brewed up to 24hrs in the frig but I may try stronger coffee and longer times. Someone mentioned Peets with a finer ground in the questions and answers. I fill the pitcher on the bottom with ice, then poor cold water over the grounds. The lid pops down and seals it and functions also to keep the filter from floating up so it is fool proof if you overfill a little. It's an excellent price and product for getting into cold brewing. The one consideration is the height. I happen to have a new fridge with a shelf that slides back (which saved me) as this would not fit into my doors. It is 11.5" tall which is something to consider if you want to brew in the fridge. I would have to know if someone can fit this in their fridge before I would purchase it as a gift....but otherwise I think it would be a great gift. Cold brew can also be done at room temp buy I have read that the Japanese method is to use ice.

I've never been a big coffee drinker at all, ever. I have my 14oz of coffee in the morning and I'm okay, I'm also okay when I don't have my 14oz of coffee in the morning. However, I really like how Toddy's were not as acidic as regular coffee which is what I disliked from regular hot coffee. After spending $3.59 almost every day for 2 months I decided to just buy a cold brewer of my own and I'm so glad that I did. This thing is so cheap it has paid for itself twice over, if you multiply how much I bought coffee in a month. It's super easy to use and any type of coffee will work really, I've used fine ground and I've used medium ground and I don't get residue in any of my cups. It's a hefty amount of grounds you have to put in it (depending on strength you want I guess) but I just go with the recommended 8oz of grounds, however, I can get 2 1/2 cups of coffee out of it, and if you buy coffee in bulk, it's really not a bad thing. This thing is really TALL, make sure you realize that because it will only fit on the bottom shelf of my fridge door since it's so tall. It's really easy to clean, including the filter, and it's not a hassle to have to wash it, dry it, and put some grounds and water in because the process is so fast. You just have to put the grounds in and forget about it until the next morning. EDIT 04/16/16: Almost one year later and my container fell sideways in the sink while I was washing it and a big chunk shattered off the top :( It had fallen before but not broken but today was that day. I bought another literally like 5 minutes after I threw away the broken one but obviously kept the old ones filter and top! Still makes GREAT cold brew coffee which is the only type of coffee I tolerate.

Highly recommend this cold brewing coffee pot by Hario Mizudashi. High quality of craftsmanship has gone into the build of this unit. The glass looks to be high quality laboratory glass. Cleaning the glass is easy if you use a bottle brush. The unit is a bit tall (about 11.5 inches). This brewing method produces lower acid coffee than if the same coffee was processed using a drip or French press method. If you enjoy quad espresso shots in your normal coffee, this will come close to that when using this cold brewing coffee pot! Of course, if one uses poor coffee there isn't help for that. Sorry... But it will take your "standard" Starbucks coffee and bring out the best "notes" and "textures" of that coffee or similar type of "quality" of coffee. -Note: The -ENTIRE- instructions are in Japanese. No worries, there are plenty of instructions on-line. Basically do this: 1 - Place the filter inside the unit (top cap is off). 2 - Add ground coffee into the filter. Coffee should be ground for a "drip" grind. Fill it about 2 inches from the top (just past the mesh of the filter). 3 - Slowly fill filtered water onto the coffee grounds, stirring with a long spoon (like a ice tea spoon) as you continue to slowly add water. 4 - When the amount of water that has gone thru the grounds (while stirring) reach the bottom of the filter, just add the remaining water to the unit thru the pour spout. Make sure not to add too much water (it will overflow!). I usually stop when the liquid covers all of the "screen" of the filter. 5 - Place the glass coffee pot into the refrigerator and allow it to "brew" for 12 hours. 6 - Remove from the refrigerator, remove the filter and coffee grounds. 7 - Enjoy! Removing the used coffee grounds from the unit is very easy (if you know the trick). Remove the coffee filter from the unit after the brewing is finished. Flip upside down in the sink (or container that you would like the used coffee grounds to go into). Twist the bottom cap of the device and remove it. Lift-out the filter and the coffee ground will easily fall out. Clean the unit and replace the bottom cap.

I've gone through four different ways of making cold brew coffee, and I find this to be the best method so far. First, the other methods I've tried: I've filled up a lidded plastic 2L pitcher with loose grounds and water filled to the brim, left it in the fridge overnight, and filtered it through a paper filter supported by a mesh strainer. It gave a large amount of very clean-tasting coffee, but the filtering process was extremely labor intensive and clogged up several paper filters each time. I also needed to dirty up four different sizes of measuring cups to get through it all. I later changed up that method to hold the grounds in a fine mesh bag and secure the bag's drawstring to the pitcher's lid. The idea was to try to get a clean coffee without all the hassle, but that change didn't really do any good. Floating grounds kept finding their way out of the bag, and I'd have to pull out multiple paper filters again. Fed up with methods using containers and other objects I already had, I eventually settled on a different specialized system that cost more than this one. Not even going to name it, because I later discovered it was not only a drip cold brew system that caused a lot of channeling, but a very disappointing one with numerous other problems. It also left behind a very gritty coffee almost as bad as my mesh bag attempt. I ended up picking the 1000 mL Mizudashi based on a James Hoffman video I watched, and my hard requirements that it must be an immersion cold brew system, fully self-contained, able to produce a clean coffee with minimal to no grit, and produce enough coffee to be worth the time and effort while still fitting inside my fridge. While I still think this model could be substantially improved on that last point (it is much too tall for its volume, so 4 stars ease of use) it is far better than what I've used so far. Maybe a mason jar approach would make better use of space, but I had no faith in the mesh baskets available for those. The Mizudashi's plastic mesh basket is much finer than any other I've seen, and I can get away with much finer grind sizes than cold brew typically calls for. It does leave behind some gritty sludge at the bottom, but this won't end up in the coffee I'm drinking unless I disturb the pot enough for the coffee to pick the sludge back up. I would buy one of these as a gift to someone new to cold brew coffee, but if they have limited vertical space in their fridge, I would consider the smaller version instead, as this is taller than a 2L bottle of soda. I think an updated version would make better use of space if it was shorter and wider.

Wykorzystuję ten dzbanek od dłuższego czasu do robienia w nim herbaty cold brew i sprawdza się super.

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

This product is the best, and easiest, way I’ve found of making delicious cold brew coffee. Just pop 80g of coarse ground (medium or dark roast) coffee into the filter. Add the filter to the jug then pour cold water onto the coffee, filling the jug to about 2cm from the top (I have the 1 litre) Then just leave in the fridge to brew for at least 12 hours. Once ready, remove the filter (it’s so easy to clean) and put your jug of cold brew concentrate back in the fridge. It normally lasts me a few days. Personally I love it mixed with normal milk or chocolate milk and some vanilla syrup for an amazing cold brew latte/mocha. If you like cold brew coffee I would recommend this product over any other I’ve tried, and I’ve tried a few. If you’ve decided to buy one, enjoy!

Perfect! Exactly what I was hoping for. This is the only vessel I use for making cold brew every day now-- I fill it at night, let it sit for about 10 hours, and in the morning I've got beautiful refreshing cold coffee! The glass body is of good quality, all parts are easy to clean, and the filter mesh is so fine, there aren't any grits in the coffee even though I use a fine grind. It's slim and stable and fits easily in the fridge door

Um produto padrão Hario. A cesta onde é colocado o café tem uma tela em poliéster bem fina. É preciso tomar cuidado ao lavar. E tem uma abertura em baixo para permitir a eliminação do café após a extração.