What's great about cold brew? It's rich, smooth and contains less than half the acids of traditional hot brew methods. Cold brew is typically brewed with room temperature water, which means it requires a much long brew time, and yields a large amount of coffee. Another benefit to brewing cold brew coffee is the shelf life, as the brewed coffee can sit in the fridge for up to two weeks.
To brew, coffee is left to steep in a body of water for anywhere between 12 and 24 hours, depending on how strong you’d like the end result to be. It’s a gentle brewing style and results in a really sweet, smooth flavour profile. Depending on how concentrated your coffee to water ratio is, you can also mix the brew with your milk of choice, or dilute it with water.
The Hario Mizudashi Cold Brewer makes cold brewing super simple. The permanent mesh filter has 60 micron holes, which help to reduce the amount of small coffee fines from seeping into your final brew.
Translating from Japanese as ‘Glass King’, heat proof glass manufacturer Hario was founded in 1921. Initially focussed on laboratory equipment, they expanded the range in1948 to included household items, starting with the coffee syphon.
After a few years, the company developed the first prototype of the Hario V60 coffee dripper as a way to solve a common problem at the time - the complex nature of coffee brewing during the late 1950s. The birth of the Hario V60 coffee dripper helped Hario grow into the leading player in the coffee industry they are today.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.