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Drip Bag Coffee Brewing Principles and Details

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style). To brew perfect drip bags, please read the following instructions carefully: Coffee extraction principles are as follows: Higher water temperature: coffee becomes stronger and more bitter, too high will cause burnt and astringent tastes Lower water temperature: coffee becomes lighter and more acidic Smaller water flow: coffee becomes stronger, too small will cause

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Brewing Instructions

To brew your portable coffee pack properly, please read the following instructions carefully:

Coffee Extraction Principles

Water Temperature: Higher water temperature produces stronger, more bitter coffee; too high will cause burnt and astringent flavors. Lower water temperature produces milder, more acidic coffee.

Water Flow: Smaller water flow produces stronger coffee; too small and coffee won't extract properly. Larger water flow produces milder coffee; too large and coffee lacks flavor.

Water Amount: Less water produces stronger, more aromatic, and mellow coffee. More water produces milder coffee; too much will cause bitterness and unpleasant taste.

Please read the following extraction methods carefully—every step is essential. Because water temperature, water amount, water flow, and other details vary, the taste will differ significantly.

Preparation Steps

1. First, rinse all coffee brewing equipment with hot water.

Unheated kettles or cups will instantly reduce the water temperature by about 10°C when hot water is poured in, resulting in insufficient temperature and poor coffee extraction.

2. Pour boiling water into your pour-over kettle or brewing vessel and wait for the temperature to drop.

FrontStreet Coffee Golden Mandheling optimal brewing temperature: 90°C

FrontStreet Coffee Kona/FrontStreet Coffee Civet optimal brewing temperature: 92°C

Water temperature that is too high or too low will affect brewing results.

3. Open the packaging and the coffee bag inside.

Coffee Bag Preparation

1. Open the coffee bag and tap it gently on the table to level the coffee grounds for even extraction. Do not press the coffee down with your hands.

2. Also, fold the two bottom corners of the coffee bag downward to help guide the coffee flow downward.

Brewing Setup

1. Hang the left and right sides of the coffee bag on your pre-warmed coffee pot or tall coffee cup (please make sure to pre-warm first).

2. Regarding containers:

A professional coffee glass pot is ideal. If using a coffee cup (as shown), a tall mug works well. Generally, tall mugs hold about 260-300cc of water, and extracting one cup of coffee should fill it to about 6-7/10 full.

3. General coffee amounts:

120cc: Stronger

150cc: Normal

170cc: Milder

Adjust strength according to your taste preference.

Two-Stage Brewing Process

Stage 1: Use an appropriate amount of hot water to thoroughly moisten the coffee grounds. Stop pouring and let the coffee bloom for about 15 seconds, allowing the coffee to absorb water evenly and prepare to release its aromatic coffee liquid.

Stage 2: With a steady water flow, pour hot water into the center of the coffee grounds, moving in circular patterns from the center outward repeatedly until reaching 150cc.

Important Notes

◎ The water and coffee floating in the coffee bag during brewing contain bitter substances. Do not let the water level drop during brewing.

◎ Please do not soak the coffee bag in the coffee, as this will hinder the coffee extraction speed. (As shown in the image above)

◎ When pouring water, keep the flow as close to the coffee bag as possible. Pouring from too high will reduce water temperature and cause the coffee grounds to roll excessively, producing large amounts of bitter coffee. (As shown in the image above)

When you reach 150cc, please discard the portable coffee bag quickly.

Many consumers have reported that this seems wasteful. In reality, once coffee has been extracted to the optimal amount, what continues to be released is not delicious coffee but rather substances that will destroy the aromatic quality of the earlier extraction and affect the taste. You can try extracting coffee in two stages and taste the coffee after 150cc—it will be like drinking bitter water with no coffee flavor at all.

Original Coffee Flavor Profiles

FrontStreet Coffee Golden Mandheling: Aromatic, mellow, with full sweet aftertaste

FrontStreet Coffee Hawaiian Kona: Acidic, mellow, aromatic, with light floral notes

FrontStreet Coffee Civet Coffee: Medium acidity, rich, sweet, with light fruit acidity

Troubleshooting and Adjustments

1. If coffee tastes like Americano or Golden Mandheling with acidity: The 15-second bloom water amount or time is insufficient, water temperature is too low, or water amount is too large, causing poor coffee extraction.

2. If coffee tastes like Americano but is still bitter: The 15-second bloom water amount or time is insufficient, water temperature is too low, or water amount is too large, and you didn't use circular pouring motion, causing some coffee grounds to be over-extracted while most remain under-extracted.

3. If coffee has sufficient strength but is bitter: Nearly perfect, but your circular pouring motion during brewing wasn't even enough, causing some coffee to be over-extracted.

4. If coffee has sufficient strength but has burnt flavor: Nearly perfect, but water temperature was too high.