coffee and tea dripper

Not much to it - glass carafe, plastic ice funnel insert, plastic drip diffuser, drip cone (and a snap-in carafe lid) - oomes with 10 sample cone filters.

The diffuser lets the dripping coffee cool a bit before hitting the ice below, resulting in much less melting than if you just poured hot coffee over ice. Obviously more dilution than if you let the coffee cool separately, but this not only saves that step, but accomplishes a strong iced brew (up to 600ml) in the amount of time it takes to drop through 2 cone-fuls of hot water (we use a hot water pot - using the same grounds for the 2nd fill). About 2-3 mins per carafe.

Directions are all in Japanese - but you pour a little hot water over the dry grounds, let it sit for about 30 seconds until they puff-up a bit, then pour hot water in a spiral over the grounds until the cone is full. Repeat the hot water fill once and you have a 0.5 liter of pre-cooled iced coffee.

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