How to Make Kyoto-Style Cold Drip Coffee
Kyoto-style coffee was named after its popularity in Kyoto, Japan. The Japanese were brewing coffee this way, even in the 1600s, even though the record before that is not clear. One study suggests that the Japanese may have learned about cold drip coffee from Dutch traders, who used this method to make coffee that could be carried on their ships.
Over the centuries, Kyoto-style has become highly artistic. This coffee is brewed drop by drop instead of submerging grounds for hours. Japan has a unique way of doing everything, and coffee is not exempted. Not only does Kyoto-Style Slow Drip coffee come out complex and aromatic, but at the same time, it also looks cool.
What is cold drip coffee?
It is a way of cold extraction, and it can produce even better extracted cold coffee, but to be honest, it can be a tough job for you to do. It is sometimes called Dutch coffee or Kyoto cold brew coffee. This technique requires a cold drip apparatus, usually made up of three glass vessels. The primary method is that iced cold water drips down from a container over coarsely grounded coffee.
How to make a cold drip coffee?
Perfect coffee is a result of personal methods, choices, and ideal dimensions of quantities and time. And yes, there is a practical side of preparing drip coffee, where water hotness, grind size, and brewing time needs to be perfect, but there is also a need for a personal touch to it. So, let’s start making Kyoto style drip coffee and see how you make drip coffee using a coffee machine.
- Water: The essential part of coffee is water as with low water quantities, you’ll get an average coffee cup. Distilled water is not best because it contains no minerals and will render your cup flat. Tap water is not bad, but it has many mineral deposits that are going to show in your coffee. You must filter your water before brewing. It is a great choice, but make sure you choose a filter that doesn’t altogether remove your water minerals; instead, it just eliminates chlorine and other mixes that indulge odors’ spicy taste. You can also use spring water because it has well-balanced minerals.
- The Grind: the grind size is very significant, although it is not as critical as other brewing methods. The grind size is mentioned on any burr coffee grinder, and within a certain margin, you can play with it.
- The Coffee maker: Drip coffee maker is essential when you don’t want to do any hustle and want to make it the easiest way. An automatic drip coffee maker controls most of the timing tasks and measuring, so you don’t need to. You have to be very cautious while purchasing your equipment. Even if you use a manual dripper, you still need to be careful while selecting it as many machines are built economically to save costs. These coffee makers are costly but are worth the extra expense. You can look at the budget drip coffee maker if you cannot spend the money on a certified coffee maker.
- Quantity of Water and Coffee: when brewing only two cups, the water is not absorbed fully as the grinds don’t have the proper time to drink the water entirely. That is why a drip cone is a better option for a single cup. Hamilton beach scoop is another excellent choice for drip-style serving. You may need more with a coffee ground coarser. And if you grind finer, you will need much less coffee. Because water stays in contact with grinds for a much longer time and saturation takes less time. So, in the end, we will have better extraction.
- Brewing Time: The time that coffee needs to be immersed in water is different, depending on the brewing type. This time is about 5 minutes for drip coffee, and you will have an under-extracted cup if your coffee drips too fast. If your water is not hot enough, that means between 90 to 96°C, and you can extract properly if you brew longer.
What is cold brew coffee?
Unlike hot coffee, cold brew coffee uses time rather than heat to extract caffeine and oil from the coffee beans. It is made using an immersion technique where cold water and coffee grounds are left to brew over an extended period, like around 18 to 24 hours. After that, it is filtered for drinking. The resulting brew is a concentrate and is usually served over ice.
Cold drip vs cold brew coffee
The main difference between cold drip and cold brew coffee is the process of making them. As I mentioned above, cold brew uses an immersion technique that involves mixing water and coffee, which is then left to brew.
Cold brew coffee is generally a lighter alternative to cold drip coffee. It also has more floral flavor than cold drip coffee, which tends to have a much richer, fuller body.
Cold drip coffee uses fewer coffee grounds and has a shorter preparation time. Cold drip coffee also requires timed contact with coffee and water, controlled by grind size and slow drip.
And as mentioned earlier, it is achieved using a drip tower made up of three glass vessels held together by a wooden stand. A drop of water will flow through coffee grounds and collect fats, lipids, and incredibly aromatic compounds, which then get stored in a separate vessel with the dot.
How to make drip coffee at home?
Make drip coffee at home, you need to follow the following steps that are mentioned below;
Step 1: Bring at least about 600 grams that are about 20 Ounce of water to boil.
Step 2: Then, you need to grind almost 30 grams of coffee or 3 tbsp to a coarseness resembling sea salt. If you want to enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend using less coffee, like you should use 25 grams of coffee instead of 30 grams in 350 grams of water.
Step 3: Place a filter in your dripper; before proceeding with brewing, we recommend you wet the filter with hot water and then dump the water in it.
Step 4: Add your ground coffee to the filter and gently tap it to level the surface of the grounds of coffee. Place the brewer on a cup, place this entire set up on a digital scale and set it to zero levels.
Step 5: There will be a total of four pours for this coffee preparation. This is the first, and it is the most magical one because you will see the coffee bloom during this pour. Co2 is released when hot water hits the grounds, which creates a blossoming effect.
Start your timer and pour your water slowly over the coffee, starting at the outer rim and moving steadily in a spiral towards the center of the grounds. If you need to add extra water, make sure all bases are saturated. The pour will take about 15 seconds. Before moving on to the second pour, give the coffee an additional 30 seconds.
Step 6: Starting in the center of the ground. Pour in a spiral towards the outer edge and then toward the center. Make sure to pour all the way out to the edge over the ripples in the filter. It will keep grounds removed from the rest of the extraction and from being trapped in there. During this pour, the goal is to sink all the grounds on the bed surface. This creates turbulence that stirs the coffee, allowing it 45–65 seconds to elapse.
Step 7: Pour an additional 100 grams after the mixture of coffee and water from the second pour drops to the filter bottom, coming close to the ground level. It will take approx. Twenty seconds and this brings a total of 250 grams.
STEP 8: when the coffee and water from the third pour drops to the filter bottom, complete your fourth pour, which is also a final pour. Add 100 grams, and will be a total of 350 grams at the end. And this pour will take 20 seconds to settle.
Though the process may look complicated, this Kyoto-style cold-drip coffee is worth the entire process. The process admittedly needs high maintenance and may seem time-consuming, but the end product is better, and it’s a small price to pay to create a delicious coffee. It’s about the process over a product like so many other things. The tasteful statement it makes on the counter is coupled with the quality, caffeinated product it produces.
It is involved in flavor; a low acid profile will help you in summer with the perfect drink to tingle in your backyard or a delicious coffee to consider as your go-to summer drink. The only thing you need to know is it’s worth it.