Simple Cold Brew Guide with Hario Mizudashi Cold Brew Coffee Pot


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Simple Cold Brew Guide with Hario Mizudashi Cold Brew Coffee Pot

Everyone loves cold brew coffee in the hot summer heat. Cold brews are easy to make at home with the right equipment. Here we recommend the use of the Hario Mizudashi cold brew coffee pot with a simple recipe you can do it yourself!

To make cold brew at home, you simply need the following:

  • Mizudashi cold brew pot
  • 50g freshly grounded coffee
  • 500g filtered water
  • Weighing scale (highly recommended)

We love the Mizudashi cold brew pot as it is simple to use and easy to clean. We recommend the 600ml variant of the Mizudashi cold brew pot as it can fit in most refrigerators. The 1L variant, although having a larger capacity to brew more at once, is significantly taller and may not fit into your refrigerator as easily.


  1. Grind 50g of coffee to medium-fine to coarse grind
  2. If your coffee already comes grounded, scoop 50g of coffee into the strainer
  3. Place the strainer into the glass pot


Did you know that the mesh size of this strainer is finer than what you will get in a cold brew tea pot? That is because coffee grounds are finer than tea leaves.

While you can use the same cold brew pot between coffee and tea, it is recommended that you purchase a separate strainer so that your resultant brew will not be tainted by the previous brew.


  1. Add 100g of cold or room temperature water into the strainer
  2. Give the coffee grounds a good stir as water filters through the coffee grounds
  3. Add the remaining 400g of water and stir well until the water settles
  4. Keep the cold brew pot into the refrigerator for 12 – 24 hours


The brew ratio we use here is 1:10. It is difficult to brew with a tighter ratio as the amount of water in the brew pot may not be sufficient to cover the height of the coffee grounds in the strainer. We have experimented with 100g of coffee grounds with 500g of water (i.e. brew ratio of 1:5) but we suspect that the coffee is not fully extracted as the water was not able to reach the full height of the coffee in the strainer.


Taste Test

After steeping for 25 hours (we left the cold brew in the fridge and almost forgot about it) we took the cold brew pot out and proceeded to taste the coffee! The resultant cup of cold brew made with this recipe is clean, sweet, and syrupy. There is no need to further dilute with water if you like a black cold brew. If you want a white cold brew, simply add some milk to taste. For a milky cup of coffee, try 50-50 or 60-40 coffee to milk ratio. If you prefer a stronger cup of coffee, use at least 7-8 parts coffee to 2-3 parts milk.

The yield (amount of cold brew coffee in the pot after taking out the strainer) is approximately 425ml. Keep this in mind when you are brewing a pot to share with your friends and family. Coffee grounds are capable of holding water 2 times of its weight! Therefore, when you use 50g of coffee grounds, you can expect a retention of about 100g of water from your resultant cup of coffee. When you add 500g of water, you can subtract approximately 100g from this to get an estimate of your resultant yield. 


Do let us know what you think of this recipe and if you have recipes to share!

Have fun making your cold brews!


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