Introduction to Drip Coffee Bag Basics: Advantages and Disadvantages of Drip Coffee Bags

For coffee-loving office workers who crave a rich black coffee but lack the time to brew a full pour-over with all its ritualistic charm, drip coffee bags become our "savior."

Why are they called "drip bags"?

The earliest drip coffee was invented in 1990 by Yamanaka Industries Co., Ltd. in Japan. Its design concept was inspired by hanging tea bags. The inventor hoped to simulate pour-over drip coffee by pre-grinding coffee beans and placing them in non-woven filter bags, with paper tabs on both sides that could suspend the coffee bag in the center of a cup. Since these tabs hang on both sides of the cup like little ears, people call them "drip coffee bags." In 2002, the Japanese patented drip coffee bags and promoted them to the market, where this convenient and clean design quickly became mainstream.

To brew drip coffee bags, we only need to prepare a pot of hot water and a cup to easily obtain a fragrant cup of coffee. After brewing, simply discard the coffee grounds along with the filter bag, saving many tedious steps. With the development of the specialty coffee industry, various types of coffee beans can be used to make drip bags, offering a wide range of choices.

Why does drip coffee often taste weak?

Although brewing drip coffee bags is extremely simple, some people still find that their homemade drip coffee lacks flavor and doesn't have the rich aroma of pour-over coffee. Compared to pour-over, brewing drip bags doesn't require complex tools, and the pouring technique, timing, and ratio don't need to be as strictly controlled—just ensure the water is hot enough and use an appropriate ratio. However, because of this "casual" approach, the coffee's flavor expression often lacks the richness and complexity of pour-over coffee. Additionally, since drip bags contain pre-ground coffee sealed in packaging, the aroma isn't as full as freshly ground coffee. If stored for several months, they may develop woody flavors.

To maximally preserve the coffee's original flavor, drip coffee typically uses coffee grounds ground from freshly roasted coffee beans. FrontStreet Coffee ships coffee beans roasted within 5 days, and when made into drip coffee bags, we usually receive them 4-5 days after roasting—perfect timing for brewing and tasting. FrontStreet Coffee recommends drinking them as soon as possible after receiving them, as prolonged storage can cause the coffee's aroma to fade. If you want to experience the fullest flavor, FrontStreet Coffee suggests purchasing whole beans and grinding fresh before brewing for better flavor layers.

To achieve a cup of black coffee with rich aroma and full-bodied flavor, FrontStreet Coffee recommends paying attention to the temperature of the hot water and the total amount of water used. Only when the water temperature is high enough can more aromatic compounds be extracted from the coffee grounds. When brewing pour-over coffee, FrontStreet Coffee suggests using water at 90-93°C. If the temperature is only around 80°C, the resulting coffee tends to be bland and tasteless, while boiling water can extract bitter, burnt flavors. Therefore, FrontStreet Coffee lets boiled water sit uncovered at room temperature for 1-2 minutes, allowing the temperature to drop to around 90°C.

When brewing pour-over coffee, the coffee-to-water ratio is crucial. When too much water is used, the coffee flavor tends to be flat and lacks aroma, and the same applies to drip coffee bags. FrontStreet Coffee recommends starting with a 1:15 ratio—10 grams of coffee grounds to 150 grams of hot water—for balanced extraction and smoother brewing. If you don't have a scale, simply find a measuring cup or kettle with markings.

So how do you brew drip coffee bags?

FrontStreet Coffee first boils water before brewing, preparing a water kettle, a coffee cup, and a favorite drip coffee bag. FrontStreet Coffee's drip coffee bags are made with 10 grams per bag, which can brew about 120-130ml of coffee liquid.

Open the sealed package, take out the drip coffee bag, and tear open the non-woven fabric pocket along the dotted line. Then unfold the two ear tabs, open the entire drip bag, and hang it on the edge of your cup or sharing pot.

First, pour a small amount of hot water to wet all the coffee grounds, letting them bloom for about 10-20 seconds. This helps release gases from the coffee grounds, ensuring more stable extraction later. Second, pour in a steady, small stream until the liquid level is nearly full, waiting for the coffee liquid to drip down until it stops flowing. Finally, pour the last portion of water until full, with a total water amount of about 150 grams. Wait until all the coffee liquid has finished dripping to complete the extraction.

Before drinking, FrontStreet Coffee gently shakes the coffee liquid to mix evenly and drinks it directly to enjoy the pure flavor of black coffee. Everyone can add appropriate amounts of sugar or milk according to personal preference.

Recommended Coffee Beans for Drip Bags

Many office workers ask FrontStreet Coffee to recommend coffee beans suitable for making drip bags. FrontStreet Coffee's bean list offers over 50 different single-origin coffees from various regions, all of which can be made into drip coffee bags. Below, FrontStreet Coffee recommends several drip coffees with classic flavors.

1. FrontStreet Coffee Washed Yirgacheffe Gedeb Cooperative Drip Coffee

FrontStreet Coffee's Gedeb Cooperative coffee beans come from the famous Yirgacheffe region in Ethiopia. The harvested coffee beans undergo washed processing. Traditionally, Yirgacheffe coffee used the oldest natural processing method, but because early natural-processed beans were often dried directly on the ground, they inevitably absorbed earthy, dusty off-flavors. Additionally, due to lack of proper screening, natural-processed beans were generally of average quality. In 1972, Ethiopia introduced Central and South American washed processing techniques to improve coffee quality, making Yirgacheffe coffee's jasmine fragrance and bright citrus-lemon acidity clearer and more transparent, quickly becoming one of the world's representative specialty coffees.

FrontStreet Coffee: Yirgacheffe Gedeb Cooperative Coffee

Region: Yirgacheffe, Gedeo Zone

Producer: Gedeb Cooperative

Altitude: 1900-2300m

Variety: Local Heirloom

Processing: Washed

Grade: G1

Flavor: Citrus, berries, lemon, cane sugar, green tea

2. FrontStreet Coffee Brazil Queen's Estate Coffee Beans

Queen's Estate is located in the Mogiana region of São Paulo, Brazil. Unlike many large-scale Brazilian regions that prioritize quantity, this area has higher elevation, creating a unique microclimate. Additionally, the estate hand-picks coffee cherries at optimal ripeness and processes each batch in small, refined quantities, producing mostly specialty-grade coffee beans. Queen's Estate is most proud of its Yellow Bourbon variety, which has won multiple Brazil Cup of Excellence awards with its delicate and refined flavors. FrontStreet Coffee's Queen's Estate coffee beans use medium-dark roasting to highlight the classic mellow aroma of Brazilian coffee while showcasing Bourbon's natural sweetness. We can not only taste the rich coffee aroma but also experience a clear aftertaste.

FrontStreet Coffee Brazil Queen's Estate Coffee Beans

Region: Mogiana, Brazil

Estate: Queen's Estate

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

Flavor: Dark chocolate, cream, peanuts, sugarcane, nuts

3. FrontStreet Coffee Sidamo Guji Flower Champion Drip Coffee

FrontStreet Coffee introduced this Flower Champion coffee bean, which was the champion of the natural processing category at the 2017 Ethiopia TOH coffee competition. It made a stunning debut with its unique strawberry cream flavor, so this batch of green beans was imported to China by Beijing green bean trader Hongshun that same year. In the same year, Li Jianfei used this bean to win second place in the 2017 World Brewers Cup China region. This Ethiopian bean stood out among many participating Geisha beans, thus earning the name "Flower Champion." This coffee bean uses refined natural processing, presenting full sweet and sour flavors with notes of nuts, honey, berries, passion fruit, cream, and strawberries.

FrontStreet Coffee: Sidamo Guji Flower Champion 8.0 Coffee Beans

Country: Ethiopia

Region: Sidamo

Altitude: 2250-2350m

Variety: Local Heirloom

Processing: Natural

Flavor: Berries, floral tea, honey, lemon, black tea

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473