Iced coffee is refreshing and delicious, but I’ve never been able to make it as well as I’d like. As it turns out, I was doing it wrong. Rather than prepare it with a traditional hot brew method, I should have been cold brewing it. This reduces acidity and produces a concentrated flavor that stands up well to ice, sugar, and cream. The Hario Cold Water Coffee Dripper makes this easy and aesthetically beautiful, with its clear stand, lab-style glass, and high-quality components. The instructions are in Japanese, but I figured it all out from the illustrations (and a peek at some web videos). Place grounds into the filter chamber, wet them, then fill the reservoir with cold water. Open the drip valve to a 1-drip-per-second rate, then wait a few hours for liquid gold to brew through to the carafe.
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