Brew Guide: Cold Brew with the Hario "Mizudashi"

Cold brew is a fantastic way to enjoy coffee through the hot summer months, or any time of year. It's smooth, low in acidity, and endlessly easy to keep on hand.

We've spent the last few months perfecting a blend we think is a great way to enjoy cold brew when the temperature climbs: we call it Oro Frío, or "Cold Gold." Notes of citrus and nectarine provide a crisp, clean, and fruity flavor to your glass, perfect for summer.

Cold brew can be made in a variety of ways, but we found the Hario 'Mizudashi' coffee maker extracted the best cup of "Cold Gold" from the Oro Frío blend. That's why we built this guide around it as our recommended brewer. "Mizudashi" literally translates to cold brew in Japanese.

To get started, check out our Cold Brew & Kits.

What You'll Need

Step-by-Step Instructions

  1. Prep the coffee: Add 85g of medium-coarse ground coffee (resembling medium-coarse sea salt) into the mesh strainer. Or, if you have one of our blends already marked "Ground for Cold Brew" then just measure out 85g. 
  2. Assemble and pour: Place the strainer into the pitcher. Slowly pour 1,200g of water over the coffee, ensuring all grounds are evenly saturated. Stir gently as you pour to prevent dry pockets.


  3. Steep: Seal the brewer and place it in the refrigerator to steep for 12 to 16 hours.

  1. Serve: Remove the strainer from the pitcher, pour, and enjoy your ready-to-drink cold brew.

Want it stronger? 

Feel free to experiment with different strengths, but we found this recipe hits the sweet spot. For a bolder flavor: stir the coffee grounds once or twice during the brewing process.

Ready to brew a batch? Pick up our Cold Brew Kit and keep a pitcher of Oro Frío ready in the fridge all summer.

Happy Brewing!

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