Hario Cold Brew Jug
BREW TIME: about 16 hours
Hario’s elegant glass brewer is the perfect instrument for mastering the method of Mizudashi, Japanese for “infusing with cold water.” Our recipe creates a cold brew concentrate and calls for nothing more than ground coffee, filtered water, and time. The fine metal filter requires a slow pour. Over the course of three minutes, you’ll stir the brew bed constantly to ensure full immersion.
What you’ll need
|1x Hario cold brew jug||1x digital gram scale||145g coffee (ground like coarse salt, EK43 level 14.5)|
|1x timer||1x stirring utensil||1150g room-temperature filtered water|
- Place the cold brew jug, with the metal filter inserted but without the lid, onto the digital scale.
- Add the ground coffee into the metal filter. Zero out the scale.
- Pour the water very slowly into the carafe while stirring the coffee. This step may take upwards of 3 minutes.
- Place the lid on the carafe. Leave the cold brew jug to brew at room temperature for 16 hours.
- Remove the filter. Put the lid on the bottle and store in refrigeration. The cold brew concentrate will stay fresh for up to 7 days in a refrigerator.
- Dilute your serving with equal parts filtered water and enjoy! *Pro tip: We prefer a 1:1 dilution with filtered water and ice, but the potential variations are unlimited. Feel free to dilute with milk or non-dairy alternatives if you take your coffee that way.