As its name suggests, the coffee is extracted with cold water instead of hot water. With other techniques, like the "Rapid Cooling Method," iced coffee is prepared quickly with hotwater and ice cubes. MIZUDASHI coffee is extracted gradually over time and provides a rich, syrupy texture and mild flavor.
How to make Mizudashi Coffee
Fill the strainer with your favorite ground coffee and snap shut, set the strainer into the silicone lid and lower into the glass bottle, making sure to seal the lid to the glass. Gently pour water into the bottle and close the silicone cap. Slowly sway the bottle from side to side to promote even extraction of the coffee into the water. Leave it in the refrigerator for eight hours to complete the extraction.