Mason Shaker Jar (1L)

A reusable 1L glass mason jar with cocktail strainer lid — built for cold brewing and zero-waste living.

Cold infusions using a mason jar shaker are an incredibly easy, mess-free way to make cold brew coffee, iced tea, or fruit-infused water. Simply combine your ingredients with cold water in a 1 litre (1000ml) mason jar, shake vigorously to fully saturate everything, and let it steep.

How to Cold Brew Tea

1. Add your tea — use 4–6 tsp of loose leaf tea (adjust to taste).
2. Fill with cold water — pour in 1000ml of cold or filtered water.
3. Shake — secure the cocktail strainer lid and shake vigorously for 30–60 seconds to fully saturate the leaves.
4. Steep in the fridge — leave for 6–12 hours (overnight works well). Delicate teas like green or white need less time; black and herbal teas can go longer.
5. Serve — pour directly through the strainer lid — no extra equipment needed.

Cold brew tea is smoother and less bitter than hot-brewed, as lower temperatures extract fewer tannins. Try adding fruit, mint, or ginger at the steeping stage for naturally infused blends. Keeps in the fridge for up to 3–4 days.

Summer Inspiration

These loose leaf teas work beautifully as cold brews in the warmer months:

• Hibiscus — deep ruby colour, tart and refreshing; try with a slice of orange
• Rosehip & Berry — naturally sweet, no sweetener needed
• Peppermint — intensely cooling, great with a squeeze of lemon
• Jasmine Green Tea — clean and floral; steep 6–8 hrs max to keep it smooth
• Mojito Mint — bright, minty and citrusy — the ultimate summer cold brew
• Rooibos — naturally caffeine-free, slightly sweet and nutty
• Chamomile — floral and calming; lovely with a squeeze of lemon and a little honey

Add fresh fruit, cucumber, or herbs at the steeping stage for extra flavour. Sweeten with agave or honey stirred in after straining, and serve over ice straight from the jar.

How to Cold Brew Coffee

1. Coarsely grind your coffee — use 80–100g of coarsely ground coffee (a finer grind will over-extract and turn bitter).
2. Add cold water — pour in 1000ml of cold filtered water.
3. Shake — secure the cocktail strainer lid and shake well to combine.
4. Steep in the fridge — leave for 12–24 hours. Longer = stronger and more concentrated.
5. Strain and serve — pour through a fine mesh or cloth filter into a second vessel to remove the grounds.

Cold brew coffee is naturally sweeter and less acidic than hot-brewed. Use a medium-dark or dark roast for a richer flavour. Dilute 1:1 with water or milk to serve, or drink straight as a concentrate. Keeps in the fridge for up to 2 weeks.

Size

• Volume: 1000ml
• Colour: Clear
• Height: 207mm
• Diameter: 96mm
• Neck Finish: Screw Neck w/ Cocktail Strainer Lid