MIZUDASHI is a coldbrew method, in which cold water is used from the beginning instead of hot water. As the brewing takes place slowly over time, the flavor intrinsic to tea leaves and coffee beans comes out. Mild flavor with little bitterness! Oxidization due to high temperature is prevented and less tannin and caffeine, which cause bitterness and astringency, is defused. This results in a mild, smooth, and sweet flavor inherent in the beans.
Not to be confused with iced coffee (in which espresso-based coffees are served over ice, usually with milk and syrup), cold brew coffee is simply coffee, brewed cold. The coffee grounds are steeped in water for up to 24 hours to produce a concentrated coffee essence, which is then diluted to taste and served chilled. Brewing cold results in the extraction of a range of flavour compounds, distinct from those associated with hot brews. Coffee geeks say the process highlights the characteristics of coffee beans from different origins that aren’t apparent in a traditional hot water brew. Cold brew coffee is mellow, and sweeter than a conventional Americano or filter coffee, with a lower acidity. It’s also a greener option, as it doesn’t require heat or electricity.