Cold Drip Brew Guide

HARIO COLD DRIP GUIDE

You will need
PREPARATION

Place the metal filter flat into the base of the coffee chamber and add the coarsely ground coffee. Tap this gently to ensure the grinds are distributed evenly, then place a circular paper filter on top of coffee and insert into the brew tower, along with your choice of carafe.

00:00

With everything in place, add 150ml of filtered water to the water chamber and open the drip tap to full flow. Allow this water to run through and fully saturate the coffee grounds - this should take around 10 minutes.

10:00

Once the water has soaked into the grounds, close the tap and dispose of any coffee that may have begun to drip into the carafe. Add the remaining 800ml of water to the upper chamber, and ease the drip tap back on to a slow drip. Aim for one drip per second, and try to maintain this speed throughout the brew. As the water pressure fluctuates, you may need to adjust the flow rate accordingly.

6:00:00

This process should take around 6 hours to complete. Your cold drip is finished when there is no water remaining in the upper chamber, and your coffee chamber drips only occasionally. This flow rate produces a medium strength concentrate, served as it is over ice or at a 1:1 ratio with fresh water or chilled milk for a cold, refreshing drink.





BRUER GUIDE

YOU WILL NEED
PREPARATION

Make sure that the finer side of your mesh filter is facing up, and then attach your bruer tower on top. Rinse your paper filter.

TO BREW
00:00

Add the ground coffee to the chamber, ensuring you brush down any grinds that stick to the sides.
Carefully tap and shake the chamber to help settle the coffee and leave a flat, level surface. Add your round filter to the top of the bed of coffee, and place the Bruer into its carafe. At a 1:1 ratio, add 60ml of water to the coffee to saturate the grinds. You can then wet the lip of the bruer plug, and carefully push it down into the tower.
The slot in the silicone lid indicates the spout is fully open, turning the nozzle clockwise until just before this, will ensure it is fully closed. Here, you can add your 700ml of water to the upper chamber, and then simply turn the handle of the plug anti-clockwise to begin the drip. Try and aim for around one drip per second.

04:30:00

This flow rate produces a medium strength concentrate, served as it is over ice or you can top it up with fresh water or chilled milk for a cold, refreshing drink.





DRIPLAB GUIDE

YOU WILL NEED
PREPARATION

Fold the rectangular filter in thirds horizontally, and roll up tightly. Place this into the coffee chamber nozzle, and rinse thoroughly to help the filter expand and fit snugly into the nozzle. Add the ground coffee to the coffee chamber. Tap gently to ensure grinds are distributed evenly, then place the round filter paper on top of coffee. Press down along the edges of the filter to create a dome of coffee - this will help with water distribution. Now you’re ready to insert the chamber into the DripLab stand, along with the decanter and water chamber.

TO BREW
00:00

With everything in place, add around 150ml of filtered water to your water chamber and open the drip tap to full flow. Allow this water to run through and fully saturate your coffee grounds - this should take around 10 minutes.

10:00

Once the water has soaked into your grounds, close the drip tap and dispose of any coffee that may have begun to drip into your decanter. Add the remaining 1L of water to the upper chamber, and ease the drip tap back on to a slow drip. Aim for around one to two drips per second, and try to maintain this speed throughout the brew. As the water pressure fluctuates, you may need to adjust the flow rate accordingly. This process should take around 8 hours to complete.

8:00:00

The extraction is finished when there is no water remaining in the upper chamber, and your coffee chamber drips only occasionally. This flow rate produces a bold strength concentrate, served as it is over ice or at a 1:2 ratio with fresh water or chilled milk for a cold, refreshing drink.





PUCK PUCK COLD DRIP GUIDE

YOU WILL NEED
PREPARATION

Place the filter into the Aeropress cap and rinse with fresh water. Add the ground coffee to the Aeropress chamber, gently tapping the sides to flatten out the coffee bed, then unclip the splash screen filter from the PuckPuck and place this flat on top of the coffee bed.

TO BREW
00:00

Rinse the PuckPuck attachment with fresh water, turning it clockwise to a closed position afterwards. Place the PuckPuck attachment on top of the Aeropress chamber, then screw on the prepared water bottle, or PuckPuck vessel attachment. Top the vessel up with 500ml of fresh water. Slowly turn the PuckPuck in an anticlockwise direction until drips begin to fall into the Aeropress.

3:00:00-8:00:00

For a concentrated brew that can be diluted with milk or water, aim for one drip of water to fall every two to three seconds; this should take 6-8 hours to finish. For something faster and smoother to drink as is, you can aim for one drip per second or so. This kind of brew will finish in 3.5-4 hours, and can be served as is for a delicious refreshment, or with a splash of milk to complement.



TIPS

Try experimenting with different roasts of coffee, for instance, filter coffee produces a much lighter tasting brew when you’re looking to bring out softer tasting notes!

Is your concentrate too strong? Try using a little less coffee, or speed up your drip rate for a milder flavour. The slower the drip, the stronger the concentrate. We recommend keeping it under a 12 hour brew to avoid any over-extraction.

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