March 28, 2020 2 min read 1 Comment

 

Cold Brew – Hario Mizudashi Cold Brew Pot.

 

Without doubt cold brew is the smoothest way to brew coffee. 

 

I used to be off cold coffee - I get the appeal of iced lattes, but for me the weird bitterness of cooled espresso just isn’t my thing. 

 

Enter cold brew. 

 

I remember my first one, the flavour, the richness, the satisfaction. 

 

I thought, this is exactly how I’d expect cold coffee to taste. 

 

Shop Cold Brew Pot Here

 

People shouldn’t be afraid of this style of brewing, I’d expect 75% of people will enjoy it, maybe not all enough to sway them from their iced latte or flatty, but I think the appreciation would be there. 

 

Cold brewing at home? 

 

Easy is an understatement.

 

The only way to stuff it up, would be too much or too little coffee and even then, it would be a little weak or strong, but still drinkable.

 

Shop Fresh Roasted Coffee Here

 

The Hario Mizudashi is my pick for ease, the Toddy probably makes a better brew and makes more volume of coffee concentrate (it’s what we make our in store cold brews on), but there is a layered way you mix the coffee and water that can be annoying, and cleaning up without the domestic coffee bags can also be a hassle. 

 

I like a coffee with a bit of body, Hunter or Dusk preferred, although an espresso roasted single origin bean can be great too (A nutty Brazil or something with berry notes like a Rwandan or Kenyan). 

 

The extra bonus of cold brew is it lasts 2 weeks in the fridge. If I worked in an office or wanted something for camping, I’d bring the pot with me or just pre-brew a large batch and bring it with me. 

 

Love/hate cold brew? Let me know your thoughts below. 


1 Response

Kat
Kat

April 14, 2020

I’ve read you can cold brew in a plunger, but that it is better to use a coarser grind than usual for a plunger? What grind would you recommend?

Leave a comment