Brezi launches cold coffee maker with hot bloom and chilled extraction

Brezi’s new home brewer is built around a very specific complaint: cold coffee often tastes clean but flat, while iced coffee can stay bright but gets dragged down by dilution. The Brezi Cold Coffee Maker tries to split that difference with a programmable hot bloom followed immediately by chilled extraction, and that is the part worth taking seriously, not the gadget gloss.

The Hong Kong-based company says its brewer launched global online sales last month at $399. Brezi is a brand of Belight Technology (HK) Limited, which was incorporated in Hong Kong on December 20, 2023, and the company presents the machine as a worldwide home system with a one-year warranty and shipping from California. The brewer runs at 60 dB, uses a 1-liter acrylic reservoir and aluminum body, and relies on a semiconductor thermoelectric system that can heat and cool water quickly.

The core pitch is simple enough to understand and hard enough to execute well. Brezi says the process starts with a hot bloom around 70°C, then drops almost immediately to about 5°C for the brew phase. Jackson Hung, the company’s founder and CEO, frames that as a middle path between purely hot brewing and fully cold brewing. In practice, the hot bloom should release carbon dioxide, open up the grounds, and improve extraction before the colder water preserves the smoother texture people chase in cold brew. That is the right problem to target if you care about clarity in the cup rather than just coffee that happens to be cold.

Brezi is also trying to make the machine useful beyond one trick. The company says it has five modes, cold brew, concentrate, kissaten slow-drip, tea, and custom. Users can choose preset profiles or adjust flow rate, pauses, water temperature, and the number and volume of pours. Brezi says it can make cold concentrate in about five minutes and kissaten-style slow drip in under 45 minutes, while also supporting single-cup and larger-batch filter sizes. That range matters because most cold-brew setups force a tradeoff between convenience and control, with overnight steeping on one side and messy, manually managed drippers on the other.

The question is whether that precision delivers a better cup than the methods drinkers already use. A 2025 University of California, Davis study published in Scientific Reports found that in full-immersion cold brew, roast level and temperature influenced sensory differences more than brew time, which supports Brezi’s obsession with temperature control. The machine also showed up in the Specialty Coffee Association’s Best New Product Awards program at the 2025 Specialty Coffee Expo in Houston, where the organization said the awards recognize products that add value to specialty coffee in consumer and commercial fields.

Brezi is clearly aiming past novelty. With endorsements from Jack Simpson, Gabriele Pezzaioli, Frank La, and Elysia Tan, it is trying to look like specialty gear, not a countertop stunt. The real test is whether hot bloom plus chilled extraction can give home coffee drinkers the brightness of an iced pour-over and the roundness of cold brew without the usual compromise. On paper, that is a real sensory problem, and Brezi has built a machine that at least attacks it in the right place.