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 flavour intrinsic to tea leaves and coffee beans reveals itself.
It couldn’t be easier to make great-tasting cold brew with Mizudashi. You just grind your coffee, add it to the brew chamber, and slowly fill the carafe with water until the coffee is submerged. When it’s done brewing, you pull the chamber out, dump the grounds and throw the carafe in the fridge. Done.
