Hario Water Dripper Wood 2 L – Cold Drip Tower WDW-20
At the top, a drop gathers at the brass valve, releases, and falls through the glass tube onto the coffee bed – about one per second. Over hours, the cold water moves slowly through the grounds, travels through the curved glass tubes, and collects drop by drop in the two flasks, letting you watch the whole process from start to finish.
Cold drip is an especially patient way to extract coffee. Because cold water does the work instead of hot, bitter compounds and acids barely dissolve, leaving a sweet, full-bodied, very clear coffee. The Water Dripper Wood is built for exactly that – and stands as a showpiece on the counter or table, where the eye enjoys it just as much as the palate.
What makes the Water Dripper Wood special
Cold drip, drop by drop
Over about five hours, the tower extracts up to 2000 ml of coffee into two flasks, good for around 20 cups, with the drip rate set at the two valves, ideally around one drop per second. The slower it drips, the more intense the extraction.
Materials and construction
The bowls, the carafe, the glass tubes, and the lid are made of heat-resistant glass, the filter and valves of stainless steel, and the frame of natural wood. The metal filter lets the coffee's natural oils through, giving the cold brew a fuller, almost creamy texture. Paper filters are included. Made in Japan.
A showpiece
At nearly a meter tall with its delicate glass tubes, the Water Dripper Wood is an eye-catcher – in a café as an open show brew, at home as the centerpiece of the table.
At a glance
| Item |
WDW-20 |
| Method |
Cold drip (slow cold extraction) |
| Brew volume |
up to 2000 ml, around 20 cups |
| Brew time |
around 5 hours |
| Drip rate |
adjustable at two valves, ideally around 1 drop per second |
| Material |
Heat-resistant glass, stainless steel metal filter, natural wood frame |
| Included |
incl. paper filters |
| Dimensions |
B290 × T230 × H980 mm |
| Weight |
around 6500 g |
| Origin |
Japan |
Who the Water Dripper Wood is for
For cafés and hospitality businesses that want to brew cold brew visibly, as an experience, and for anyone at home who sees patience as part of the enjoyment and appreciates a piece of craftsmanship on the table. If you're looking for quicker cold brew, you're better served by the Mizudashi pot or the Water Dripper Clear – the Wood is the slow, grand gesture.
What goes with it
Cold drip works best with a medium to slightly coarse, even grind – electric from our coffee grinders or by hand from our hand grinders. The rest of the cold-brew world awaits in our Hario Collection. And for the coffee itself: a full-bodied, chocolatey roast like Cozy Chocolate comes through especially round in cold drip.
Frequently asked questions
How long does one brew take?
Around five hours. During this time, the cold water slowly drips through the coffee bed, extracting up to 2000 ml into the two flasks.
How many cups does the tower yield?
Up to 2000 ml, so around 20 cups per batch.
How does cold drip taste in comparison?
Sweeter, fuller-bodied, and noticeably lower in acidity than hot-brewed coffee. Since cold water barely dissolves bitter compounds, a very clear, round flavor remains.
What grind size do I need?
A medium to slightly coarse grind that's as even as possible. Too fine clogs the bed and slows the drip rate too much.
Can I see the Water Dripper Wood before buying?
Yes. In our showrooms in Zurich (Hagenholzstrasse 50b) and Bern (Gerberngasse 44), you can experience it in person. Given its size and weight, we recommend picking up this piece on site.
Where can I buy it in Switzerland?
Directly from us at the coffee roastery – on site in Zurich and Bern, or online with delivery across Switzerland and to Liechtenstein.
From our roastery: a sweet, full-bodied coffee shines brightest in cold drip. Cozy Chocolate and Nutty Delight are our recommendation for the vast majority, Very Nutty for maximum body without acidity, and Wild Peach for anyone who wants to discover a fruity, bright experience. That's our recommendation, one of many.
