Hario "Mizudashi" Cold Brew Coffee Maker, 1000ml, Brown

Works better than my Bodum French Press or the mason jar cold brew method. Less mess, harder to screw up. The directions were in Japanese, but I found English directions on the Hario UK website:“Using the Hario cold brew coffee pot brown is very simple. It also has measurements on the pot so no extra tools are necessary. Add 80g of ground coffee and 1100ml of water to create 1000ml of cold brew concentrate. Leave the grounds steeping for approximately 8 - 12 hours and then combine with water. Pour the cold brew over ice and enjoy with milk or black. The Cold Brew Coffee Pot Brown is perfect for drinking cold coffee and is great summer time treat.”I found that 80g of course ground is about 3/4 of an inch below the top of the white polyester filter material. I slowly pour the water thru the dry coffee to make sure it’s thoroughly wet and the water level is just above where coffee was. Slow down as you get near the top, there a bit of delay as the water passes thru the filter and it’s easy to overfill.The resulting coffee is cold brew goodness. I mix mine with 50% water and heat it up in the mornings. In the afternoon I’ll have some iced. I find I don’t need cream or sugar because the reduced acidity makes it much smoother and better tasting than hot brew IMO. Careful, it does feel like it’s higher in caffeine than I was used to. Or perhaps I simply drink more because I like it better and it’s just easier to pour a cup out of the fridge where it never gets that old coffee taste that hot brew gets after 10 or 15 minutes.Update: I also got an Aeropress. If you need coffee in a hurry the Aeropress is the way to go. My wife likes the cold brew better, so obviously I'm drinking cold brew :)

I hesitated for quite a while before purchasing a specific cold brew pitcher. First I already had a French Press, which is similar in theory. In practice, those filters aren't efficient enough and a French Press is too small.I then started using cloth bags full of grounds in general pitchers I already had. These worked, but the bags required a lot of work to both empty and clean. It was enough effort that it slowed down how often I made cold brew.Little touches in this system make it worthwhile. First, the pitcher is slim, so it fits in almost any fridge. Second, the filter opens to the bottom to make throwing away expended grounds extremely easy. Third, the top offers a dispenser option that allows you to use ice cubes within the pitcher. If you forget it on the counter (instead of putting it in the fridge) you'll still be OK.My only criticism of this is almost that I want more capacity. I'd love to have this same model in a 2 liter guise.If you're into coffee and on the fence, this is absolutely worth the money and space. It will elevate your high-end beans and make bulk coffee you get from places like Costco into a far more palatable form than traditional brewing!

I spent a lot of time researching for a cold brew and eventually landed on this one. I could not recommend anything better at this price point. The Japanese craftsman ship makes it very stylish and worthy of being in the fridge every summer. It is easy to use, and a good size that can fit enough for a week of coffee for myself.Pros: I find that it does not leak when I am pouring coffee, good size for 1 week of coffee, easy to use, stylish, affordable, made of glassCons: plastic black bitsI use this daily right now and highly recommend it as long as you can get past the fact that there is some plastic in this product. Overall highly recommended

I decided to purchase this as it was on sale at the time, and I got a little sick of having to make cold brew by mixing the grinds with water and then straining it out with coffee filters. The filters kept getting clogged and I had to use so many of them and it was a bit of a mess. Anyways, this seemed like an easier way to do things. The pot itself looks nice, and seems to be fairly sturdy as long as you don't knock it about, slam it down, etc. As most others have noted, the instructions are in Japanese so if you need some translation, there are various guides you can follow if you search for them online. Basically, you fill the filter with the course ground coffee of your choice (the instructions advise 80g/2.8oz), and then slowly pour cold or room temperature filtered water into the filter to wet the grounds. I did this a little bit at a time, and stirred the grounds gently in the filter occasionally in order to get them soaked nicely. Keep doing this until the pot is filled, then put the lid back on, pop it in the fridge and let it sit for 12-24 hours. Serve as is, over ice, and/or add your choice of creamer/sugar. I must say it did make a delicious and smooth cup of coffee though, for my taste, it was a bit too weak. Next time I will add more coffee grounds and I think that should be better. If you prefer hot coffee, you could heat up some of the cold brew in a separate vessel/pot.Cleanup was a snap. The filter has a cap at the bottom you can detach to empty it, or just dump the filter upside down to dispose the grounds like I did until I realized the cap at the bottom was removable haha. Rinse out the filter to get the rest of the grounds out. gently wash the glass pot and you're ready to brew your next batch. Word of advise though on the filter: it's very delicate, I would only rinse it, gently clean it rather than trying to scrub it - you will definitely tear it if you try to scrub or use anything harsh to clean it.