The short answer? Yes. The better question: why aren’t you doing it already?
Cold brew coffee concentrate is smooth, versatile, and surprisingly easy to make. It’s the secret behind many of your favourite coffeehouse drinks—and you don’t need a commercial setup to make it. In fact, with the right technique and a few simple tools, you can prepare cold brew concentrate right in your kitchen and enjoy café-level drinks all week long.
Whether you’re a seasoned home brewer or just getting into cold brew at home, this guide will show you how to make your own cold brew concentrate, how to store it, and how to turn it into delicious drinks whenever the craving hits.
Let’s get brewing.
What Is Cold Brew Concentrate?
Cold brew concentrate is a more concentrated version of regular cold brew coffee. Instead of using a standard coffee-to-water ratio (like 1:12 or 1:15), cold brew concentrate uses more coffee and less water, resulting in a stronger, more robust brew.
Think of it as a flavour-packed base that you can dilute with water, milk, or anything else you like.
It's:
- Perfect for batch brewing
- Ideal for mixing into iced lattes, americanos, or even cocktails
- Easier to store and use throughout the week
- Less acidic and smoother than hot-brewed coffee
So, how do you make it? Enter the Hario Mizudashi Cold Brew Coffee Pot—your new best friend in concentrate brewing.
Why Use the Hario Mizudashi for Cold Brew?
The Hario Mizudashi is one of the best cold brew coffee makers available—favoured by baristas and home brewers alike. It simplifies the cold brew process and gives you total control over how strong or light you want your coffee.
Here’s what makes it great for concentrate:
- Built-in filter for easy brewing and cleanup
- Slim design that fits right into your fridge door
- Borosilicate glass for long-lasting durability
- Available in 600ml and 1L sizes for flexible batch brewing
- No extra filters, presses, or strainers required
Want to go strong? Just pack more coffee into the filter and steep longer. The Mizudashi can handle it.
How to Make Cold Brew Coffee Concentrate at Home
Making cold brew concentrate is easy. All you need is coarsely ground coffee, filtered water, time, and a cold brew maker like the Mizudashi.
Step 1: Choose Your Coffee
- Go for a medium or dark roast if you want bold, chocolatey notes
- Use a coarse grind, like breadcrumbs or raw sugar in texture
- Fresher is better—grind your beans just before brewing if you can
Step 2: Measure It Out
To make a concentrate, use a 1:4 to 1:6 coffee-to-water ratio by weight.
For example:
- 1:4 ratio: 100g coffee to 400ml water
- 1:6 ratio: 100g coffee to 600ml water (less intense but still strong)
If you're using the 1L Mizudashi, aim for around 100–120g of coffee and top up with water as needed (keeping the ratio strong).
Step 3: Add Water and Stir
Place the grounds into the Mizudashi’s mesh filter. Slowly pour cold or room-temperature water over the grounds, ensuring they are fully saturated. Stir gently to eliminate dry spots and ensure even extraction.
Then seal it up and place it in the fridge.
Step 4: Steep
Let your coffee steep for 14–18 hours in the fridge.
- Want a bolder concentrate? Steep longer.
- Prefer something slightly lighter? Steep closer to 12 hours.
The beauty of the Mizudashi is you can easily experiment to find your perfect flavour profile.
Step 5: Remove the Filter
After steeping, remove the filter basket and discard (or compost) the used grounds. What you’re left with is cold brew concentrate—rich, smooth, and ready for anything.
How to Use Cold Brew Concentrate
Now that you’ve got your base, here’s how to enjoy it:
Cold Brew (Standard Strength)
Mix 1 part concentrate with 1–2 parts cold water or ice. Adjust to taste.
Iced Latte
Combine 1 part concentrate with 1 part milk (dairy or plant-based) over ice.
Cold Brew Tonic
Mix with tonic water and a slice of citrus for a fizzy, refreshing twist.
Stock Cold Brew Coffee
Keep it in the fridge and use as needed. It’ll stay fresh for 5 to 7 days, possibly longer if sealed well.
Tips for Better Cold Brew at Home
- Use filtered water – It really enhances flavour and clarity
- Experiment with beans – Try different origins and roasts for unique profiles
- Grind matters – Always use a coarse grind to avoid over-extraction
- Clean your Mizudashi regularly – A quick rinse and gentle scrub after every batch keeps things fresh
- Label your brew – Write the brew date on the carafe so you know how fresh it is
Hario Mizudashi: The Best Cold Brew Coffee Maker for Concentrate
Here’s why it stands out for concentrate lovers:
- Simple to use – No fuss, no extra parts
- Flexible – Works for both light brews and bold concentrates
- Affordable – High performance at a great price
- Elegant – Looks good on your countertop or in the fridge
- Made by Hario – Trusted Japanese coffee gear since 1921
If you’re wondering where to start with Hario cold brew, this is the answer.
Cold Brew Concentrate at Home
- Yes, you can make cold brew coffee concentrate at home—and it’s easy
- Use a 1:4 to 1:6 coffee-to-water ratio
- Steep for 14–18 hours in the fridge
- Dilute with water, milk, or tonic to taste
- Store it as stock cold brew coffee and use it all week
- The Hario Mizudashi is the perfect tool for the job
Final Sip: Concentrated Joy in Every Cup
Making cold brew concentrate at home doesn’t require fancy equipment or hours of effort. With the Hario Mizudashi, you can master the art of smooth, bold, and versatile cold brew that fits your lifestyle—and your fridge.
From morning pick-me-ups to afternoon lattes, this concentrated coffee base opens the door to endless creative possibilities.
All it takes is great beans, a little patience, and the right brewer.
Start brewing smarter today.
Grab your Hario Mizudashi here.
Because better coffee doesn’t have to be complicated. Sometimes, it just has to be cold—and concentrated.
