Cold Brew and Cold Drip Coffee Makers

Cold brew is coffee stripped of aggression. Long, patient extraction in cold water pulls sweetness and body from the bean without the bitterness that heat produces. The result is lower in acid, richer in texture, and extraordinary over ice. We’ve been helping Australians brew better coffee since 1999, and cold brew is one of the simplest methods to get exactly right with the right vessel.

How Cold Brew Works and Why the Vessel Matters

Cold brew is immersion brewing taken to its logical extreme. Coarsely ground coffee steeps in cold or room-temperature water for 8 to 24 hours. Time replaces heat as the extraction driver. The compounds that dissolve at low temperature lean toward sweetness and body, rather than the sharper acids that hot water liberates quickly.

Immersion pots like the Hario Mizudashi and the Toddy Essential Brewer hold coffee and water in contact throughout the steep, then filter on demand. Forgiving, quiet, consistent batch after batch. The Hario Mizudashi uses a mesh inner filter that keeps grounds cleanly separated from the finished brew.

Ice drippers work differently. Cold water drips through a bed of grounds at a controlled rate, drop by drop, over several hours. The MHW-3Bomber Fresh Ice Dripper and the Muvna DILI use this method to produce a more complex, tea-like cup. Slower. More involved. Worth it if you want nuance in your cold coffee.

Chilling tools like the MHW-3Bomber Chilling Balls don’t brew cold coffee but chill hot espresso rapidly without dilution. Pour a fresh shot over a chilling ball and you have iced espresso in seconds, concentration intact.

Grind coarser than you would for filter. Use freshly roasted beans rested at least a week off roast. Store finished brew in the refrigerator.

Choosing Your Cold Brew Maker

The right vessel depends on how much you want to make, how much time you have, and how involved you want the process to be.

Immersion pots — for most people

If you want cold brew regularly and simply, an immersion pot is the place to start. The Hario Mizudashi 1L is the benchmark for home use: it fits in a fridge door, brews a litre of smooth concentrate overnight, and cleans up without fuss. The 600ml version suits single-drinker households or tighter fridge space.

The Timemore Icicle Cold Brewer applies the same principle in a design that reflects Timemore’s engineering precision. Coffee Parts is the exclusive distributor of Timemore in Australia, and the Icicle is one of the more considered vessels in the range.

For cafés or households that go through cold brew seriously, the Toddy Commercial Cold Brew Kit steps up to larger batch volumes with a food-service-grade build. The Espro CB1 at 64oz handles serious home demand and uses a dual-filter system for a clean, sediment-free result.

Ice drippers — for the patient and precise

Ice drippers extract over a longer period. The MHW-3Bomber Fresh Ice Dripper in 400ml, clear and black, and the Muvna DILI Ice Drip Coffee Maker at 650ml both produce a lighter-bodied, more complex cup than immersion. If you have dialled in your pour-over and want the same thoughtfulness in cold coffee, a dripper rewards the effort.

Chilling tools — for iced espresso without dilution

The MHW-3Bomber Chilling Ball range solves a different problem. Place one in a glass, pour a fresh double espresso over it, and the stainless steel sphere drops the temperature fast without ice-melt dilution. The Moonstone Filter Cube adds filtration to the chill, useful for pour-over served immediately over ice.

Capacity guide

Why MHW-3Bomber Belongs Here

Coffee Parts is the exclusive Australian distributor of MHW-3Bomber, Gold Sponsor of the 2025 World Barista Championship in Milan. The Panda Pitcher II was co-designed with 2023 World Latte Art Champion Fan Liang. That same engineering focus carries through the MHW-3Bomber chilling tools in this category, each of which has earned its place through rigorous product development rather than marketing.

Complete Your Cold Brew Setup

Cold brew is a simple method, but a few companions make it better. A manual grinder set to a coarse filter setting is the right starting point. A coffee scale lets you repeat a ratio you like rather than estimating. A coffee server or sealed bottle stores concentrate neatly in the fridge. For cold espresso drinks alongside your cold brew, a milk frother rounds out the setup.

Pedro’s Perspective

Cold brew is the method I recommend to people who think they don’t like coffee. Lower acid, smoother texture, and forgiving enough that a first batch usually turns out well. We’ve stocked cold brew equipment since it moved from cafe menus to home kitchens and watched the category mature from novelty to routine. The Hario Mizudashi has been a fixture in our range for years. The Timemore Icicle shows what happens when a precision engineering brand applies itself to a simple vessel. Both are here because they are tested and they work.

— Pedro Lara

Frequently Asked Questions