Coffee Shop Technical Sharing | A Highly Successful Cold Drip Coffee Tutorial

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It's recommended to use single-origin beans for making cold drip coffee. With a slow drip rate of approximately seven drops every 10 seconds for about 6-8 hours, this long-term low-temperature extraction method ensures the coffee grounds are 100% saturated and moistened, effectively removing bitterness and tannic acid. The coffee presents a clear amber color with a rich, smooth mouthfeel that's neither acidic nor harsh on the stomach.

—— Ingredients ——

• FrontStreet Coffee single-origin coffee beans 100g [options include Kenya, Sidamo, Yirgacheffe, etc.]
• Room temperature drinking water 500g
• Ice cubes 500g
• Aeropress disc-shaped filter paper [◆ Important]
• One set of cold drip equipment

—— Production Process ——

1. Grind coffee beans into powder (reference grind setting: EK43 7 or Fuji 2.5), place a filter disc or paper and pour in the coffee grounds
2. Mix all ice with water, place filter cloth or paper on top of the coffee grounds, ensuring it fits tightly against the grounds layer
3. First quickly moisten the grounds layer, wait for the coffee grounds to absorb water evenly and expand, then adjust the drip rate
4. After the grounds layer has completely expanded, begin cold dripping at approximately seven drops every ten seconds

◆ ◆ ◆ ◆ Key Production Points ◆ ◆ ◆ ◆

Coffee beans : water : ice cubes ratio 1:5:5

• Using ice water for "pre-soaking" is actually similar to the blooming process in pour-over coffee, which can improve extraction efficiency and product consistency. In cold drip's low-temperature and filtration-based extraction, direct dripping might cause uneven moistening of the grounds layer, with some coffee grounds being over-extracted while others don't participate in the extraction at all
• Placing filter cloth and paper on top of the grounds layer is also to increase contact between water droplets and coffee grounds, ensuring even extraction
• The dripping speed is also very important. With a slow drip of seven drops every 10 seconds for about 6-8 hours, the low-temperature conditions and prolonged contact with coffee grounds mean only small-molecule flavor compounds are extracted, such as floral and fruit aromas. Larger-molecule flavor compounds like smoky and roasty notes are difficult to extract, resulting in a smoother, richer taste with distinct layers and obvious aftertaste, without any greasy feeling
• The final cold drip coffee will have a light, clean mouthfeel with full aroma and very long-lasting aftertaste. Most importantly, this entire production process takes an average of only 6-8 hours, making it more efficient whether enjoying at home or for shop production :) Finally, store in a glass bottle and refrigerate overnight for even better taste

Summer is here!

Come and enjoy cold drip coffee!

Cold drip coffee | Cold drip coffee pot | Cold drip coffee method

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473