Cold brew coffee: making and enjoying with Hario equipment
Cold Brew has grown a lot in popularity over the past few years – and for good reason: it's easy to make, and on a hot summer day the result is hard to beat. With the right equipment it gets even simpler. Hario from Japan is one of the manufacturers that makes especially popular gear for it.
What is Cold Brew?
Cold Brew is a method where ground coffee steeps in cold or room-temperature water instead of being brewed with hot water. It takes considerably longer – typically 12 to 24 hours. The result is usually perceived as less acidic and less bitter than hot-brewed coffee, and tastes rounder and sweeter.
Cold Brew with Hario Equipment
- Beans and grind size. Medium-coarse to coarsely ground coffee works well for Cold Brew. Which bean you choose is a matter of taste – lighter roasts bring more fruit, darker roasts more chocolate. Find a selection in our coffee beans.
- Prepare the device. With the Hario Mizudashi, the coffee goes into the filter basket, which is then hung inside the pot. With the Hario Cold Brew Bottle it works the same way, except the strainer hangs directly in the bottle.
- Let it steep. Fill the strainer with the ground coffee and slowly pour in the water so everything is evenly wetted. Close it and place it in the fridge for 12 to 24 hours.
- Finish it off. Remove the strainer and discard the coffee grounds. The Cold Brew can be served straight from the pot or bottle and keeps in the fridge for about a week.
What you can adjust
Two levers make the biggest difference: steeping time and grind size. Steeping longer makes the coffee stronger, and grinding finer does too – both up to the point where it turns harsh. Where exactly that point lies differs from bean to bean, and from palate to palate. It's worth trying two batches side by side.
And because we write it in every article: there's no right or wrong here. There's the Cold Brew that tastes good to you. We are United by Coffee.
More in Coffee Knowledge: Cold Brew vs. Cold Drip · V60-Anleitung · Specialty Coffee · Arabica · Our coffee beans
Frequently asked questions about Cold Brew
How long does Cold Brew need to steep?
Typically 12 to 24 hours. Shorter and it turns out thin, noticeably longer and it can turn woody. Exactly where you land depends on the grind size and the temperature – in the fridge it steeps more slowly than at room temperature.
What grind size do I need?
Coarse, similar to what you'd use for a French Press. Finely ground coffee releases too much over such a long time and makes the Cold Brew bitter and cloudy.
Cold water or room temperature?
Both work. In the fridge it takes longer and comes out cleaner in taste, at room temperature it's faster and stronger. If you start it at room temperature, chill it afterwards.
What ratio should I use?
Start with around 60 to 80 grams of coffee per liter of water and adjust from there. If you want a concentrate to dilute, go noticeably higher.
Does Cold Brew have less caffeine?
Not automatically. Cold water dissolves caffeine more slowly, but the coffee steeps for much longer – and many recipes use more coffee per liter. A strong Cold Brew can contain more caffeine than a cup of filter coffee.
How long does finished Cold Brew keep?
Chilled and sealed, we stick to two to three days. That's our own practice, not a manufacturer's specification.
Which bean works well?
Almost any – the difference is bigger than with hot brewing. Fruity coffees often come through surprisingly clearly when cold, and dark roasts feel more chocolatey. It's best to try two side by side.
What's the difference to Cold Drip?
Cold Brew is steeping, Cold Drip is a drop-by-drop process. That results in two clearly different cups – we've compared the two in a dedicated article.
