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People who have never tried drip bag coffee sometimes fear it will be bitter. But if you know how to choose beans you like and brew correctly, it is not bitter at all—instead, you get to appreciate the pure flavor of the coffee all the better.

The Origin of Drip Bag Coffee

Drip bag coffee, also known as ear-hanging coffee, was actually invented in Japan. When Japan comes up, everyone thinks first of its flourishing pour-over culture. But Japanese office workers, with their fast-paced lives, do not have time to wait for a hand-brewed cup.

In 1990, Yamanaka Industrial Co., Ltd. of Japan first applied the tea bag concept to coffee, inventing drip bag coffee and filing a patent. Because the hang-ears tended to lose balance during brewing, however, it was not mass-produced. Only 8 years later, after Taiki Trading improved the original design, did today's drip bag coffee take shape.

The Principle of Drip Bag Coffee

Drip bag coffee is made by grinding coffee beans into powder and sealing it in filter paper. The hang-ears on both sides hook onto the rim of a mug, so with nothing more than a heat-resistant cup and hot water, even non-experts can get started easily.

Drip Bag Coffee Brewing Steps

1. Take the drip bag out of its foil packaging, hold the top edge, and shake gently to settle the grounds at the bottom.

2. Tear along the dotted line, pull open the hang-ears on both sides, and hook them onto the rim of the cup.

3. First pour in 20-30cc of hot water and let it sit for 30 seconds to bloom and release the aroma.

4. Then continue pouring 120-150cc of hot water and wait 1 minute and 30 seconds.

5. Let the coffee filter through into the mug to complete the brew.

Details to Pay Attention to When Brewing

The hot water should be around 90-95°C.

One drip bag brews about 150-180cc of coffee—roughly half a mug.

Pour the hot water in small amounts, several times, to avoid overflow, which would wash grounds into the cup.

Once brewing is done, remove the drip bag rather than letting it keep soaking in the cup, or the coffee may turn bitter.

Recommended Drip Bag Coffee Brands

FrontStreet Coffee's freshly roasted drip bag coffee offers full guarantees in both brand and quality, and outstanding value for money.

FrontStreet Coffee Recommendation

Since a drip bag is essentially a portable pour-over, choose beans the same way you would for a V60. For floral and fruity cups, FrontStreet Coffee's washed Yirgacheffe Guodingding is the classic first stop: bright citrus, berry, and floral notes with a green-tea-like sweet finish—and unlike the "sour coffee" of imagination, a fine Yirgacheffe's acidity is soft and bright, like fruit itself. The Hua Kui natural goes further, with outstanding tropical fruit—strawberry, passion fruit, jackfruit, even lychee—pronounced sweetness, almost no bitterness, and a juicy smoothness that has earned it the description "the least coffee-like coffee."

For those who prefer low acidity and a mellow cup, the PWN Indonesia Golden Mandheling is deeply roasted, with a full, lingering body of herbs and dark chocolate touched by a faint earthiness and rich layers. The Brazil Queen Estate is another excellent low-acid choice: balanced, with abundant nut and cocoa aromas, clear caramel sweetness, and a smooth, gentle, lingering finish—brilliant crema and a benchmark classic for daily drinking. Between these bright naturals and mellow deep roasts, there is a drip bag for every palate.