Cold Brew / the-barn-mizudashi-cold-brew
THE BARN Mizudashi Cold Brew
THE BARN's room-temperature Mizudashi method emphasizes sweetness and texture with a 1:10 ratio and a long seventeen-hour extraction.
dose50g
water500ml
ratio1:10
brew temperatureroom temp
grindmedium-coarse
brew time17h
brew steps
500g water · 17h extraction across 3 steps.
- 01
Saturate
Add the water in three stages through the Mizudashi filter, stirring so every ground contacts the water
500g - 02
Steep
Cover and brew at room temperature for a total of 17 hours
17h - 03
Finish
Remove the grounds, swirl the carafe to distribute the coffee evenly, and serve over ice or chill
Cold Brew / the-barn-mizudashi-cold-brew
THE BARN 水出壶冷萃
THE BARN 的室温水出壶配方采用 1:10 粉水比和十七小时的长时间萃取， 突出咖啡的甜感与质地。
粉量50g
水量500ml
粉水比1:10
萃取温度室温
研磨度medium-coarse
冲煮时间17h
冲煮步骤
500g 水 · 萃取 17h，共 3 个步骤。
- 01
均匀浸湿
分三次通过水出壶滤网加水，并搅拌以确保所有咖啡粉都接触到水
500g - 02
浸泡
加盖后在室温下萃取，共计 17 小时
17h - 03
完成
取出咖啡渣，轻轻旋转壶身使咖啡液均匀，然后加冰享用或冷藏