Cold drip (Kyoto-style tower)
Ice water drips one drop at a time through a bed of coffee in a tall glass tower, taking hours to fill the carafe. A percolation rather than immersion cold brew, with a cleaner, tea-like cup.
Cold
- Ratio
- 1:8.3to 1:12.5
- Temperature
- 2–10°C
- Time
- 3–12 h
- Grind
- Medium
How it works
Cut away, step by step5 h 00 min
Water percolates slowly through the bed for 3-12 hours
Parameters
Working ranges- Ratio, coffee to water
- 1:8.3 to 1:12.580–120 g per litre
- Dose
- 40–100 g
- Water
- 500–1,000 ml
- Water temperature
- 2–10 °C36–50 °F
- Contact time
- 3–12 h
- Grind
- Medium
- Pressure
- Atmospheric
- Filter
- Paper or cloth disc
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Japan
Associated with Kyoto cafés and with Dutch trading-era lore; often called Dutch coffee in Korea and Japan; not confirmed by a primary source
Brewers
Cold brew