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Cold press coffee 水出し

Perfect for summer, like iced coffee, cold press coffee is a yummy way to make your cold coffee. It’s a simple process of making coffee that most likely originated in Holland and came to Japan in the 1600s when they started trading here. We don’t need some fancy test tube looking contraptions like Kyoto / Dutch coffee makers. The concept for mizu dashi (水出し) coffee is the same as making mugi cha (麦茶) or other cold teas. We can even buy coffee grounds in a tea bag to use for one liter of cold press coffee, just like mugi cha. (Unfortunately it’s not nearly as cheap!)

Making cold press is cheaper than a fancy Malita / pour over set up. All we need is a glass jar and a way to measure the water and coffee. Using a French press works well (photo below, from Nitori), but those are a bit expensive and a mess to clean up. There are some expensive designs like the wine bottle shaped cold press bottle (photo above, by HARIO), but the best one I found is under 1000 yen at Nitori (photo at the bottom). It has a built in mesh filter that can be emptied from the bottom (still kinda messy). Alternatively, if you have a filter and pour over cone, put the coffee grounds in a normal glass jar in your fridge overnight, then pour through the filter in the morning to keep the grounds out.

Glass French press designs without the plastic frame can be an accident waiting to happen.

It’s less bitter and acidic and takes less effort than boiling water to brew your coffee this way, plus it’s already chilled.

I went with the Mizu Dashi from Nitori, made in Japan by HARIO. 925 yen plus tax, simple design although the plastic is only in brown, and makes one liter of coffee. My only problem with this one is, if I want to make Less Than one liter, the coffee grounds aren't covered by water. I have to make one liter each time, but that means I don't need to make coffee as often (or drink way too much).

Give it a try and see if you like the taste better.


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