Do you like cold brew? Its Japanese version is taking coffee lovers' hearts by storm

Known for its slow and gentle extraction process, Japanese mizudashi is a brewing method that every cold brew enthusiast should know about. How is it different from other cold brewing methods?

Cold brew , or a coffee drink created during the so-called cold brewing , is becoming increasingly popular among those who like unique taste experiences and a bit of cooling. But for all those looking for coffee curiosities, we definitely recommend trying the Japanese mizudashi .

Mizudashi , or Japanese cold brew, is a delicate, precise method of brewing coffee cold. What does it involve? Cold water slowly drips through ground coffee, and each drop extracts flavor at its own pace.

The mizudashi brewing method produces an infusion of incredible clarity and depth.

- Because Japanese cold brew is so delicate, it doesn't mask any imperfections. That's why I always start with freshly roasted, top-quality beans. This method brings out the best, but it doesn't hide the worst - admits Anil Mezini, co-founder of Dekáf Coffee Roasters , quoted by The Manual .

Illustrative photo / photo: Unsplash, Matt Hoffman

When it comes to mizudashi , there are two methods: slow drip or long cold brewing in the fridge . Both versions rely on cold water and time, but they differ in the process and end result.

In the traditional drip tower method, cold water drips drop by drop through a bed of freshly ground coffee. The process can take four to eight hours. Experts use about one gram of coffee per ten to twelve milliliters of water.

The infusion is created slowly, but thanks to this, the maximum flavor is extracted from each drop. This method uses special equipment, such as the Hario Mizudashi Drip Tower infuser. It is a more advanced method, but the game is worth the candle.

Illustrative photo / photo: Unsplash, Jacob Bentzinger

Fortunately, there is also a home version of mizudashi that seems much simpler and you can do it without purchasing additional equipment.

Coarsely ground coffee (about 40–50 grams) should be poured with 500 milliliters of cold water. A jug or even a regular jar will suffice.

You leave the vessel for eight to twelve hours, after which you get a delicate and mild drink, perfect for the summer heat. Just don't forget to filter it!