Time draws out the flavor.
Brewing with cold water
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
Brewing coffee by dripping water through coffee grounds. A full-bodied, sweet flavor is produced.
Brewing coffee by steeping coffee grounds in water. A light, sweet flavor is produced.
HOW TO MAKE
Slow Drip
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.
