2025 Best-Selling Drip Coffee Bag Brand Recommendations - Illustrated Guide to Correct Drip Coffee Brewing Methods

In 1990, Japan's Yamanaka Industrial Co., Ltd. applied the concept of tea bags to coffee, inventing drip-style coffee and filing for a patent. With the growing demand in the specialty coffee market, more and more people have started purchasing drip coffee bags for the ability to quickly and conveniently enjoy specialty coffee without needing a bunch of equipment and utensils. FrontStreet Coffee has always provided drip coffee bags for sale as well as custom drip coffee bag services, ensuring we can meet the taste preferences of every customer. In this article, FrontStreet Coffee will recommend 5 single-origin beans for making drip coffee bags, and show you how FrontStreet Coffee creates and brews drip coffee bags.

The Drip Coffee Bag Market

The English term for drip coffee bags is "Instant drip coffee bag." It has the advantages of instant coffee—being fast, convenient, and requiring no brewing equipment—while also allowing people to enjoy the pleasure of pour-over coffee. Because drip coffee bags combine the benefits of both instant coffee and pour-over coffee, they have grown rapidly in the East Asian market. In 2011, global sales of drip coffee bags reached 1.4 billion bags, approximately 11,200 metric tons, with 94% of sales coming from Japan. Starbucks Japan also specifically launched drip coffee products for this market. Although current global sales of drip coffee bags are not large and the market size is relatively small, the growth rate is extremely rapid.

In the past, in China's brewed coffee market, instant coffee once held a market share of up to 70%, while drip coffee only had 10%. However, in recent years, due to food safety issues that have made consumers anxious, coupled with the rise of specialty coffee culture, coffee consumers' demands for coffee are no longer just about staying alert. Drip coffee bags, which combine both quality and convenience, perfectly match consumer needs. Therefore, in 2017, China's drip coffee growth rate reached as high as 30%.

FrontStreet Coffee recommends 5 types of coffee beans with distinctive flavor profiles for making drip coffee bags: fruity, floral, fermented, wine-like, and full-bodied.

Fruity Drip Bags

FrontStreet Coffee recommends using Gedeb from Yirgacheffe, Ethiopia. This Gedeb coffee bean from FrontStreet Coffee uses the washed processing method. During cupping, FrontStreet Coffee found that washed Yirgacheffe has a clean and refreshing taste with bright, uplifting acidity—primarily citrus acidity—accompanied by fresh jasmine floral notes and honey-like aftertaste. It's very suitable for beginners and those who enjoy light, fresh flavors.

FrontStreet Coffee Ethiopia Yirgacheffe Gedeb Cooperative Coffee Beans

Region: Yirgacheffe, Gedeo Zone

Altitude: 1900-2300m

Variety: Heirloom

Processing: Washed

Brewing Notes: Overall solid mouthfeel with prominent fermented and tropical fruit notes. As temperature changes, berry and cream flavors emerge, with a persistent citrusy sweet-sour sensation lingering on the teeth and lips.

Floral Drip Bags

FrontStreet Coffee recommends using "Floral Butterfly" from Panama. FrontStreet Coffee's Panama Floral Butterfly has % Geisha heritage, along with Catuai and Caturra varieties, grown in the Baru Volcano region of Boquete. Cultivated in volcanic areas at 1600 meters altitude, the local special microclimate leads to abundant rainfall in this region and large temperature differences between day and night. Combined with meticulous harvesting and precise processing, this coffee performs excellently in terms of body, acidity, and floral notes. Excellent quality at an affordable price allows everyone to experience Panama Geisha coffee flavors with great value.

FrontStreet Coffee Panama Floral Butterfly Coffee Beans

Region: Boquete, Panama

Altitude: 1600m

Processing: Washed

Varieties: Geisha, Caturra, Catuai

Brewing Notes: Floral, black tea, berries, citrus, with slight nutty notes in the finish. Smooth mouthfeel, low bitterness, moderate acidity, medium aftertaste.

Fermented Drip Bags

FrontStreet Coffee recommends Geisha Blend from Costa Rica. FrontStreet Coffee's Costa Rica Geisha Blend comes from Mirasu Estate, blended from Geisha, ET47, SL28, and MAICO varieties. The Mirasu Geisha Blend uses raisin honey processing, preserving 100% mucilage and zero water processing. On the day of harvesting coffee cherries, the harvested coffee cherries are poured into large water tanks—mature, full fruits will sink to the bottom, while underdeveloped or overripe fruits will float to the surface and need to be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed while preserving the mucilage before further drying. At this stage, climate factors are key to successful honey processing. During drying, these coffee fruits must be constantly turned to ensure even drying, but the turning frequency must be controlled to dry slowly enough to ensure fermentation processing without being so slow as to cause over-fermentation. The raisin processing method enhances the sweetness of these beans.

FrontStreet Coffee Costa Rica Geisha Blend Coffee Beans

Region: Tarrazu, Costa Rica

Estate: Mirasu Estate

Altitude: 1700m

Processing: Raisin honey processing

Varieties: Geisha, ET47, SL28, MAICO

Brewing Notes: Dried fruit fermentation, fresh jasmine fragrance, gentle fruit acidity, almond aftertaste, with noticeable sweetness.

Wine-like Drip Bags

FrontStreet Coffee recommends Sherry from Honduras. FrontStreet Coffee's Sherry coffee beans come from the city of Masaguara in the southwestern Intibucá province. Whiskey barrel fermentation involves processing coffee beans using the washed method, then placing them in 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 our top-selling coffee beans. The Sherry coffee bean flavor tends toward whiskey sherry wine characteristics, with rich vanilla cream notes followed by persistent nutty chocolate flavors.

FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Masaguara

Estate: Moca Estate

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing: Fine washed + whiskey sherry barrel fermentation

Brewing Notes: Aroma of vanilla and cream, with flavors of whiskey, berries, almonds, and dark chocolate upon entry, with maple syrup sweetness in the aftertaste.

Full-bodied Drip Bags

FrontStreet Coffee recommends Yellow Bourbon from Brazil. FrontStreet Coffee's Brazil Yellow Bourbon coffee comes from Brazil's Queen Estate. Brazil's altitude is relatively low, with flat and monotonous terrain, lacking microclimates, and there's a habit of using sun-drying methods to grow coffee trees, resulting in Brazil's unique soft bean flavor. Through cupping Brazilian coffee beans from different regions, FrontStreet Coffee believes that Brazilian coffee beans have low acidity, moderate nutty flavors, with chocolate-like sweetness and a full-bodied mouthfeel.

FrontStreet Coffee Brazil Queen Estate Coffee Beans

Coffee Bean Region: Mogiana

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural processing

Brewing Notes: Sweet, clean beans. Using semi-natural processing makes the acidity slightly brighter but well-balanced with sweetness, with some even showing tropical fruit aromas.

FrontStreet Coffee's Drip Coffee Bag Production Process

FrontStreet Coffee pays great attention to the entire production process of drip coffee bags to ensure every coffee lover can enjoy the best drip single-origin coffee anytime, anywhere.

1. Cleaning the Grinder for Drip Coffee Bags

Before making each type of drip coffee bag, FrontStreet Coffee thoroughly cleans the grinder to avoid flavor transfer between different beans.

2. Grind Size for Drip Coffee Bags

The first determining factor for drip bag brewing quality is flow rate—neither too slow nor too fast will do, and this depends on the grinder's grind. If the grinder isn't high-quality enough and the grind quality is poor, it will inevitably create a large amount of fine particles and uneven grinding during the grinding process. During brewing, this will cause "traffic jams" with reduced flow rate. If the steeping time is too long, over-extraction will occur, resulting in muddled taste and poor flavor. No matter how good the beans are, they won't be able to express their proper flavors.

3. Automated Packaging of Drip Coffee Bags

FrontStreet Coffee uses mechanical automated packaging for two purposes: first, to improve the sealing effect of the outer packaging, and second, to inject nitrogen during packaging to remove as much oxygen as possible, making oxidation less likely and significantly extending the freshness period of coffee flavors.

FrontStreet Coffee's Drip Coffee Bag Brewing Recommendations

1. Coffee Powder Amount

First, FrontStreet Coffee's drip coffee powder has a fixed net weight (typically 10 grams). This solves the problems of grinders and electronic scales.

2. Water Amount and Temperature

Next, let's address water amount and temperature. Just like pour-over coffee, use a 1:15-1:16 ratio, so the brewed coffee liquid should reach 140-150 milliliters. Choose a water temperature of around 90°C. If you have a thermometer or temperature-controlled kettle, use those preferentially. If not, you can estimate the temperature—generally, after the kettle boils, turn off the heat source and open the lid, wait 2-3 minutes, and the water temperature will reach around 90°C (at room temperature 28°C).

3. Preparation

After preparation, take out and tear open the drip bag's seal, extend the filter bag's "ears" on both ends, hang it on the rim of a mug (or cup), and shake to level the coffee powder.

4. First Water Pour

For the first pour, just completely wet the coffee powder layer and perform a 30-second bloom.

5. Second Water Pour and Completion

After blooming, perform the second pour. Use a small water stream in circular motions to fill directly, continue pouring as the powder layer drops slightly, repeating until the coffee capacity in the cup reaches about 140-150 milliliters, then remove the drip bag and enjoy. (For more precise water measurement, you can pour 150-160 milliliters of water into the pouring kettle. During brewing, after all the water in the kettle has been poured and the coffee liquid has flowed into the cup, you can remove the drip bag. The entire brewing process should be completed in about 1 minute.)

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473