Craving café-style cold brew without leaving your house (or spending ₹300 every time)? You’re in the right place.
Whether it’s a scorching summer day or you just prefer your caffeine smooth and chilled, cold brew at home is one of the easiest—and most rewarding—ways to upgrade your coffee game. No barista skills needed. No fancy espresso machines. Just great beans, water, and time.
In this guide, we’ll walk you through everything: what cold brew actually is, how to make it (including cold brew coffee concentrate), and why the Hario Mizudashi might just be the best cold brew coffee maker you’ll ever own.
Let’s get brewing.
What Is Cold Brew, Exactly?
Cold brew is coffee made by steeping coarse ground coffee beans in cold or room-temperature water for 18 to 34 hours. Unlike iced coffee, which is hot coffee chilled over ice, cold brew is never heated.
The result? A smoother, less acidic, and naturally sweeter cup of coffee that can be served straight, over ice, with milk, or even sparkling water.
Why Make Cold Brew at Home?
Besides the obvious perk of saving money, making cold brew at home gives you:
- Full control over strength, roast, and taste
- A batch you can store for up to a week
- A concentrate you can use in multiple ways—iced coffee, lattes, cocktails, even baking
- A fun, low-effort brewing ritual that fits into your lifestyle
Plus, with the right gear (read: the Hario Mizudashi), it’s nearly foolproof.
What You Need to Make Cold Brew at Home
Making cold brew doesn’t require a lot of equipment. Here’s your simple checklist:
- Coarsely ground coffee (freshly ground is best)
- Filtered water (for better taste)
- A cold brew maker or jar—we recommend the Hario Mizudashi
- Time (18 to 24 hours)
- Optional: A digital scale, spoon, or stirrer
Step-by-Step: How to Make Cold Brew with Hario Mizudashi
Step 1: Choose Your Coffee Beans
Start with a medium or dark roast if you like bold, chocolatey flavors. For something brighter and fruitier, try a light roast.
Make sure to grind the coffee coarsely—think breadcrumbs or raw sugar in texture. Too fine, and your brew may be bitter or cloudy.
Step 2: Use the Right Ratio
The ideal cold brew ratio is:
- 1:8 for regular strength
- 1:5 or 1:6 for cold brew concentrate
That’s roughly 80–100 grams of coffee per 600–800 ml of water. The Hario Mizudashi’s built-in mesh filter makes this easy—just fill it halfway to two-thirds with grounds.
Step 3: Add Water & Stir
Insert the filter into the Mizudashi and pour cold or room-temp filtered water over the grounds. Go slowly, saturating all the grounds evenly. Stir gently to eliminate dry pockets.
Fill to the top water mark and seal with the lid.
Step 4: Steep in the Fridge
Place the Mizudashi in the fridge (or leave it on the counter if you prefer room-temp brewing). Let it steep for 18 to 14 hours.
- 18 hours gives you a lighter, more mellow brew
- 24 hours gives you a bolder, more concentrated cup
Step 5: Remove the Filter & Serve
After steeping, remove the filter basket and discard (or compost) the used grounds. You now have a delicious batch of cold brew at home, ready to be enjoyed however you like.
Serving Ideas: What to Do with Cold Brew
The beauty of cold brew is its versatility. Here’s how you can enjoy it:
- Straight over ice: Smooth, no bitterness
- With milk or cream: Add dairy or plant-based milk for a cold latte
- Diluted with water: Especially if you brewed a cold brew coffee concentrate
- Mixed with tonic water: For a fizzy, refreshing twist
- Blended: Cold brew smoothies, frappés, or protein shakes
- Cocktails: Mix into espresso martinis or bourbon-based drinks
Cold Brew Concentrate: Make It Strong, Store It Long
Want to get more out of your brew? Use a higher ratio of coffee to water to create cold brew concentrate.
This rich, strong liquid gold can be stored in the fridge for up to 7 days and diluted as needed.
How to make it:
- Ratio: 1 part coffee to 4–5 parts water
- Steep time: 14–18 hours
- Storage: Airtight glass bottle or jar
It’s the ultimate make-ahead coffee hack—and perfect for batch prepping your caffeine for the week.
Why the Hario Mizudashi Is the Best Cold Brew Coffee Maker
Here’s why this Japanese-designed beauty is loved by home brewers and professionals alike:
1. Built-In Mesh Filter
No extra strainers or paper filters needed. Just brew, remove, and rinse.
2. Elegant Glass Design
Made from durable borosilicate glass that’s both heat-resistant and stylish.
3. Compact and Fridge-Friendly
Slim enough to fit in your refrigerator door, even when full.
4. Easy to Clean
The parts come apart easily and rinse clean with warm water.
5. Affordable
Compared to fancy cold brew systems, this one delivers amazing quality at a fraction of the cost.
Common Cold Brew Mistakes (and How to Avoid Them)
Even though cold brew is easy, here are a few pitfalls to watch out for:
- Grind too fine = over-extraction and bitterness
- Too little coffee = weak or watery brew
- Poor quality beans = dull, flat flavor
- Under-steeping = not enough extraction
- Leaving grounds in too long = overly strong or muddy coffee
The solution? Start with a great brewer like the Mizudashi, stick to a reliable recipe, and adjust as needed based on your taste.
How to Make Cold Brew at Home?
- Use coarse ground coffee and filtered water
- Brew in a 1:8 ratio for regular cold brew, or 1:5 for concentrate
- Steep for 18 to 24 hours in the fridge
- Store in the fridge for up to 7 days
- Use a simple, all-in-one brewer like the Hario Mizudashi
- Serve straight, with milk, over ice, or however you like it
Final Sip: Cold Brew Doesn’t Have to Be Complicated
Making cold brew at home is one of the easiest ways to elevate your daily coffee experience. It’s low-effort, high-reward, and fits perfectly into any routine—whether you're a 6AM riser or a late-night creative.
With the Hario Mizudashi, you don’t need fancy equipment or professional skills. Just beans, water, a little time, and a love for good coffee.
Start cold. Stay smooth. Brew like a pro—at home.
