Cold Brewing Method – How to different Slow drip & Immersion

What is “Cold Brew” ?

MIZUDASHI is a cold brewing method, in which cold water is used from the beginning instead of hot water. As the brewing takes place slowly over time, the flavor intrinsic to tea leaves and coffee beans comes out.


​Mild flavor with little bitterness

Oxidization due to high temperature is prevented and less tannin and caffeine, which cause bitterness and astringency, is defused. This results in a mild, smooth, and sweet flavor inherent in the beans.

Two Cold Brewing Methods

Slow drip: Brewing coffee by dripping water through coffee grounds. A full-bodied, sweet flavor is produced.

How to brew:

  1. Pre-dampen coffee grounds.

2. Open the faucet. Slowly turn the tap and adjust the dripping rate to about 1 to 1.5 drip per second.

3. Water extracted coffee will be ready in 3 to 5 hours.

Immersion: Brewing coffee by steeping coffee grounds in water. A light, sweet flavor is produced.

1. Put coffee grounds in the strainer and set the strainer to the upper part. Dark-roasted / Medium-fine grind is recommended.
2. Pour water up to ★ and allow the coffee grounds and water to mix.
3. Let the coffee steep in the refrigerator for 8 hours.