I love coffee. Regular coffee, latte, mocha, iced coffee, coffee ice cream, coffee cake – ok, not really coffee, but you get the idea. I try to make it at home as much as possible since that’s most cost efficient. Although, you could put up a good argument that my five different coffee / espresso making devices will take a lifetime to dollar cost average for each cup. Whatevs.
My latest obsession is cold brew coffee. After buying a bottle of Chameleon Cold Brew “on sale” for $7 at Whole Foods, I decided that it would be cheaper and more convenient to make it at home. The nearest Whole Foods is about a half hour away from my house (thank freakin’ god or I’d be poor). As mentioned, I love iced coffee. I can drink this cold out of the refrigerator without having to dilute hot coffee (or espresso) with ice.
After a hasty search online for cold brew coffee maker reviews, I decided to buy the Hario Mizudashi Cold Brew Coffee Pot. I paid roughly $30 at Amazon and got free Prime shipping. I waited a very anxious two days to receive my new baby and was stupid excited when it finally arrived!
I’ve made a few batches of coffee and I’m still refining my technique. Of course, a lot of the flavor will come from the type of coffee beans used. Right now I’m using a bag of organic coffee bought at Costco (High Desert Roasters Medium Blend). Definitely not high end stuff but it’s decent.
Making the cold brew only takes a few minutes. Yes, you have to wait a day for it to steep in the refrigerator, but the active time to make it is quick.
Here’s what I’ve been doing.
First I grind my coffee beans. I grind extra and put it in an airtight container in the refrigerator. I know you coffee aficionados are cringing. I’m super lazy and don’t want to haul out my burr grinder every couple days. It takes approximately 13 heaping tablespoons of coffee (80 grams) to fill the reusable filter with my beans. If you grind yours more or less coarsely, your spoon count will vary. I would recommend weighing out the coffee to get an accurate number of spoons the first time you do this.
I fill the pot with room temperature water to the 800ml line, according to the English instructions I found online. The user manual is in Japanese only, and while it does come with illustrations, I wanted to make sure I was doing everything correctly. I drop the filter into the pot and stir the coffee grounds with a chopstick. You could use a skewer or a knife, but just make sure you don’t poke a hole in the filter! Then I pour in more water to top it off.
I put on the lid and set it in the refrigerator for 24 hours.
When it’s ready, remove the filter and rinse it. The bottom of the filter unscrews so it’s really easy to wash. Then you can put the filter back into the carafe with the lid, or pour your coffee into another air tight bottle. I find the lid to the pot doesn’t fit snugly without the filter inside.
There is some sediment in the bottom of my carafe. I’m not sure if this is normal or if my coffee isn’t coarse enough. The sediment doesn’t pour into my coffee cup, so I’m not bothered by it.
This makes enough for me to enjoy two big servings of cold brew coffee. Told ya I like coffee.
*Side note: I have a Kitchenaid A9 Burr Grinder. I’ve had it for about 10 years and I don’t think they sell it anymore. I love it and highly recommend it. The only burr grinder Kitchenaid sells now is $400. Ummm, no thanks!