Mason jar, Toddy, OXO, Hario, Filtron — they all work, but the equipment matters far less than your coffee, grind, and ratio. Here's exactly what each setup delivers — and what none of them can fix.
1. Mason Jar ($0): Wide-mouth quart mason jar. Coarse grind, 1:4 or 1:8 ratio, steep 12–24 hours, strain through paper filter. Best for beginners and minimalists.
2. Toddy (~$45): Gold standard for large-batch concentrate. Felt filter, approximately 7 cups of concentrate per batch. Best for concentrate lovers.
3. OXO Good Grips (~$50): Most user-friendly commercial option. Stainless mesh filter drains into glass carafe. 32oz of concentrate per batch.
4. Hario Mizudashi (~$35): Japanese glass pitcher with removable mesh filter. Approximately 1 liter per batch. Best for small households.
5. Filtron (~$40): Ultra-clean sediment-free extraction using paper over felt filters. 24oz concentrate per batch. Best for clarity and purity.
| System | Cost | Yield | Best For |
|---|---|---|---|
| Mason Jar | $0 | 16–32oz | Beginners, minimalists |
| Toddy | ~$45 | 56oz concentrate | Large batch, concentrate |
| OXO | ~$50 | 32oz concentrate | Convenience, countertop |
| Hario | ~$35 | 1 liter | Small households, aesthetics |
| Filtron | ~$40 | 24oz concentrate | Clarity, sediment-free |
No amount of premium equipment will change the fundamental pH of your cold brew. A mason jar full of Puroast produces genuinely low-acid cold brew — pH 5.82 — regardless of the vessel. The variable that matters is the bean.
Best-in-class filtration: (1) Paper coffee filter nested inside a fine-mesh strainer. (2) Chemex paper filters. (3) Commercial cold brew filters. Avoid single-layer cheesecloth alone — too coarse, results in cloudy concentrate.
1:4 ratio (concentrate): Steep 18–24 hours. 1:6 ratio (medium): Steep 14–18 hours. Ready-to-drink. 1:8 ratio (light): Steep 12 hours. For those sensitive to caffeine.
No. A mason jar and a fine-mesh strainer lined with a paper coffee filter is all you need. Dedicated cold brew makers add convenience but don't change the chemistry or quality of the extraction.
If you make cold brew frequently and prefer concentrate, yes. For occasional brewers, a mason jar is equally effective at a fraction of the cost.
No. Acidity is determined by the bean's pH. A 2018 peer-reviewed study (Rao & Fuller, Scientific Reports) confirmed cold brewing doesn't meaningfully change pH vs. hot brewing. Use Puroast (pH 5.82) for genuinely low-acid cold brew regardless of equipment.
Coarse — always. A coarse grind prevents over-extraction and bitterness across all cold brew equipment types: mason jar, Toddy, OXO, Hario, or Filtron.
Yes. Add coarsely ground coffee, fill with cold filtered water, do not press the plunger, steep 12–24 hours in the fridge, then press slowly and pour immediately.
Puroast delivers pH 5.82 — verified by NC A&T University — and 5X more antioxidants.
Shop Puroast NowMedical Disclaimer: This article is for educational purposes only. Consult a qualified healthcare provider if you have acid reflux, GERD, or any digestive condition.
