• Coffee maker is made with Borosilicate glass, Stainless steal. Stainless Steel frame holds 400 ml of coffee. The dimensions are 6.25in x 6.25in x 13.5in.
• Tolerance of instantaneous temperature difference from -30°C to +150°C without any cracking. Tolerance of temperature as high as 600°C without any cracking.
•  Perfect Cold brew coffee maker for Home, office, bar, restaurant, etc. Container can hold anything from water, tea, coffee, juice, etc.
• Hand made, the glass is heavy duty, and hand blown.
•  Cold brew makes less acidic coffee, with a sweeter, and richer taste.
  
• Color options: Gold, Silver, Copper

Here’s some basic parameters for setting up the brew.

• How Much Coffee? As always, this is according to taste, but in our ice drip coffee tower, we like a ratio of 12g of coffee per 120ml (4oz) of brewed coffee. 
  
  
• What Grind? Again, you can tinker with this a bit depending on the type of coffee you’re using and how strong you want the resulting coffee to be, but we always start with a normal drip grind and adjust it a bit finer depending on the coffee used.
  
  
• What Type of Ice? Since water makes up almost all the brewed elixir, you want the best quality ice you can use. Don’t use grocery-store bags of ice, and don’t use ice that’s been in a tray in the freezer for months on end. Use fresh ice possibly made with filtered water and add cold filtered water as your starter in the brew.
  
  
• What Drip Speed to Use? A lot of ice drip coffee manuals we’ve seen suggest a drip speed of around 1 drip every 1.5 seconds or so. We’ve tried brews doing 2 drips per second, all the way to 1 drip every 5 seconds, and find the 1.5 second per drip ratio (about 40 drips per minute) to be a good starting point. You also want to go back to the brewer midway through its brew, since the lower water volumes in the top carafe may require an adjustment on the drip time mechanism to speed things up a bit and maintain the 40 drips per minute speed.
  
  
• How to Dilute? By the time an ice drip brewer is done its thing, the resulting elixir is a lot closer to room temperature than it is to freezing temperatures. To get it cold again, you can do several things – put the carafe in the fridge (or transfer the brew to another jug you put in the fridge), or just pour some into a glass right away and add a lot of ice. Each method provides a different dilution amount because of the elixir’s staring temperature. Like anything else in coffee, do it to your preferred taste but here’s some starting parameters: room temperature elixir – fill glass with ice, pour in concentrate, add sweetener if desired, stir; refrigerated elixir – add ice cubes, cold water, sweetener (if desired), stir.