HARIO 'Mizudashi' cold brew recipe: How we do it at STOKA

With the last remnants of summer finally finishing up here on the east coast of NSW, we wanted to bring to the spotlight a refreshing beverage that is sure to beat the heat. Enter—the Hario "Mizudashi" Cold Brew Coffee Pot.

Quite simply, for everyone who wants to enjoy a professional-grade cold brew at home, this is probably the best way to go about it. So here it is: an objective review of the latest contraption Hario has given us, paired with our own signature STOKA Seasonal Blend.

UNBOXING

When you open it up, the first thing you see is how simple the design is. My only initial reservation was whether it would fit in a conventional fridge, but I tried it out in my own and it fit very snugly right where I usually put the milk.

There are only three parts. It has a clean, uncluttered appearance, and upon first inspection, we can see that it’s going to be super easy to make our first batch. Paired up next to a Chemex, it looks a little plain, but I don’t really care about that. It gets the job done, and that’s all that matters.

BUILD

While the Mizudashi seems well-built, it looks as though it needs to be pulled apart and hand-washed. The glass carafe, plastic handle, and mesh chamber will need close inspection over time while cleaning. I’m not too concerned with the plastic materials; it’s a smart move from Hario to keep this accessible for the general public.

Note: Take a little extra care when cleaning the fine mesh filter to keep those extractions sediment-free!

STOKA’s Cold Brew Method

For this review, we’re using our Seasonal Blend (Honduras & Ethiopia). Usually, this blend is a milk-based powerhouse with notes of butterscotch and stone fruit, but when cold-steeped, those cherry jam and cocoa notes really transform into something vibrant.

1. The Coffee

Start with around 140g–150g of coffee.

• The STOKA Secret: We recommend a finer grind for this method (around #6.5 on an EK grinder). By grinding finely, you extract the goodness quickly and intensely, finishing the extraction before any bitterness can creep in.

2. The Ratio

Because people around our region generally like a stronger brew, we advise a 1:9 water ratio. For the 1L Mizudashi Pot, use 150g of coffee in the basket. Remember, this is just a starting point for your own taste buds!

3. The Pour

Slowly pour cool, filtered water over the grounds. This makes the taste significantly better—fewer minerals and a cleaner base before it hits the ice. Let it slowly drip through the filter at a measured pace until the water level reaches the top of the handle.

4. Agitate the Brew

Give the carafe a gentle swirl to make sure all the grounds are fully immersed. No dry spots allowed!

5. The Long Sleep

Put the pot in the fridge and let it sit for 18 HOURS. This gives the beans time to "marinate," allowing the complex Ethiopian acidity and Honduran sweetness to expand into a vibrant, syrupy cold brew.

THE VERDICT & SERVING

Your cold brew should now be strong enough to pour over ice and drink right away.

How to serve it:

• The Purist: Over ice with a twist of lemon or citrus peel to highlight the stone fruit notes.

• The Local Way: Since our Seasonal Blend is crafted to punch through milk, try a splash of your favorite local NSW dairy or oat milk for a "Cold Brew Latte" that tastes like liquid caramel.

Heads up: This is incredibly smooth, but it packs a serious caffeine kick. Don’t chug glass after glass unless you plan on being awake until next summer! You can keep it in the carafe for a couple of days, or move it to an airtight container to keep that "magic" fresh for longer.

Quick Recipe Card: The 1L Mizudashi Pot

• Coffee: 150g STOKA Seasonal Blend (Fine Grind)

• Water: 1L Filtered (10-25°C)

• Steep Time: 18 Hours

• Notes: Pour first 40g of water slowly to bloom; fill to handle; agitate; refrigerate.