The Correct Brewing Method for Drip Coffee Bags: Parameters, Coffee-to-Water Ratio, and How Many Times Can Drip Coffee Be Re-brewed

As coffee demand continues to grow in modern society, so does the demand for specialty coffee. For busy enthusiasts in today's fast-paced life, the equipment and steps required to brew specialty coffee are undoubtedly troublesome and time-consuming. FrontStreet Coffee developed drip coffee bags to solve this problem, aiming to allow all enthusiasts to enjoy a good cup of specialty coffee anytime, anywhere without brewing skills. Many people tell FrontStreet Coffee's baristas that they feel drip coffee bags are unprofessional, but FrontStreet Coffee believes there's no need to belittle the emergence of drip coffee. After all, for any delicacy to integrate with the masses, it needs to develop quick and convenient methods.

The Invention of Drip Coffee Bags

In 1990, Japan's Yamanaka Industrial Co., Ltd. applied the concept of tea bags to coffee, inventing filter-hanging coffee and applying for a patent. However, Yamanaka Industrial's design couldn't support the weight of brewing coffee and easily lost balance during the brewing process, so it wasn't successfully commercialized. Until 1998, Taiki Shoji improved the original invention by extending the hanging part outward, creating the drip coffee bags we have today.

FrontStreet Coffee's Drip Coffee Bag Series

FrontStreet Coffee's drip coffee bag series includes FrontStreet Coffee sun-dried Ethiopian Sidamo, FrontStreet Coffee semi-sun-dried Brazil Red Cherry, FrontStreet Coffee Honduras Sherry, as well as seasonal drip coffee bags made from randomly selected coffee beans from five major producing regions. Of course, if customers need drip coffee bags made from specific coffee beans, FrontStreet Coffee can also process and customize them on-site.

The Ethiopian Sidamo producing region has an altitude of 1400-2200m. FrontStreet Coffee's sun-dried Sidamo offers rich fruity aromas and smooth fermented flavors. FrontStreet Coffee chose sun-dried coffee beans from the Sidamo region for the drip coffee bag series because they are perfect for those who enjoy strong flavors but don't want overly heavy tastes, perfectly achieving balance and harmony between aroma and mouthfeel.

FrontStreet Coffee's semi-sun-dried Brazil Red Cherry comes from the Cerrado region in central-western Brazil. The Cerrado region has an altitude of 1100-1300m, located in the prime area of the great plains with high altitude and fertile soil, producing coffee beans that are sweet, clean, and full-bodied. Combined with Brazil's unique semi-sun-dried processing method, FrontStreet Coffee believes that coffee beans from this region have high sweetness, low acidity, and rich nutty aromas.

FrontStreet Coffee's Honduras Sherry comes from Masaguara, a city in the Intibucá province in southwestern Honduras. Whiskey barrel fermentation involves putting water-processed coffee beans into oak barrels that previously held whiskey for fermentation, allowing the coffee beans to absorb the whiskey aroma. FrontStreet Coffee's Sherry coffee beans are among FrontStreet Coffee's best-selling varieties. FrontStreet Coffee's Sherry coffee beans tend to have a whiskey sherry wine-like taste, rich vanilla cream, with persistent nutty chocolate flavors in the finish.

Seasonal Drip Coffee Bags

Seasonal drip coffee bags are made by randomly selecting coffee beans from five major producing regions among the six main regions that FrontStreet Coffee carries. Choosing seasonal drip bags is like opening a blind box—you might get an unexpected surprise!

How to Brew Drip Coffee Bags?

Note: Each drip coffee bag can only be brewed once!

One FrontStreet Coffee drip coffee bag (10g)
A pot of 90-92°C hot water
A favorite cup of yours
Coffee-to-water ratio 1:15 (10g drip bag brews 150g coffee liquid)

Warm the Cup:

Prepare your cup and first pour some hot water to warm it. The purpose is to prevent the brewed coffee from cooling down too quickly. Coffee flavors continuously change as temperature decreases, and if it cools too quickly, you'll miss many different taste experiences.

Hang it Up:

First, gently shake the drip bag to let the coffee grounds settle, preventing them from scattering when you tear it open. Then pour out the hot water from the cup, tear open the seal on the drip bag, open the paper hanging ears on both sides, shake to level the coffee grounds, and finally hang it on the cup rim.

Pre-wet:

The amount of water for the first pour should be just enough to wet the coffee grounds. Too much or too little will affect the flavor. Then wait 20 seconds for the coffee grounds to fully absorb the water. The coffee strength can be adjusted by the pre-wetting time—extending it to 40 seconds will yield stronger coffee.

Pour Water:

For the second pour, you can fill to eight-tenths of the filter paper. It's best to use a thin, steady stream of water. Wait until the water level drops to the pre-wet height, then continue pouring to eight-tenths full until you've extracted 150-180cc. Once extraction is complete, you don't need to wait for all the water in the filter paper to drip out—just discard it directly.

Important!!

Drip coffee bags cannot be brewed again after use, or you'll only get unpleasant and unhealthy coffee. Don't feel wasteful—drip bags were created to be an affordable, quality product.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473