Visual Coffee Brewing Guide | How to Make Iced Coffee and Cold Brew with Drip Coffee Bags

As coffee becomes part of everyday life, many office workers want a good cup to recharge during a busy day — and drip bag coffee is the perfect answer. Below, FrontStreet Coffee demonstrates how to make iced coffee with a drip bag, and how to turn one into cold brew.

Grab one drip bag, some ice cubes, and a cup of about 200ml, and we can start.

How to Make Drip Bag Iced Coffee

Step 1: Tear open the drip bag's seal and hang it on the cup rim.

Step 2: Pour a small amount of hot water, just enough to wet the grounds. (FrontStreet Coffee has tested this: 25 grams of water, just covering the coffee, works well. Office water-dispenser water is typically 90 degrees and can be used straight; with freshly boiled water, let it rest for one minute first.)

Step 3: Once the coffee finishes dripping, pour again until the water nearly reaches the top of the drip bag. (FrontStreet Coffee's tests show the total water should reach 110 grams — a water-to-coffee ratio of 1:11.)

Step 4: When dripping finishes, remove the drip bag.

Step 5: Pour the coffee into a cup with an appropriate amount of ice and swirl gently so the liquid chills quickly and evenly.

And that's it — one quick, convenient cup of drip bag iced coffee.

How to Make Cold Brew Coffee with Drip Bags?

You only need a lidded cup of about 200ml, a refrigerator, and one drip bag.

Step 1: Tear open the drip bag packaging.

Step 2: Pour the grounds into the cup. (Remember: keep the drip bag!)

Step 3: Pour in 100 grams of room-temperature water. (No scale? Fill the 200ml cup a little over half full.)

Step 4: Seal with the lid (if it doesn't seal tightly, lay plastic wrap or a bag over the opening first) and place it in the refrigerator's fresh-food compartment.

Step 5: Let it sit overnight (8 hours). Then take the saved drip bag, hang it on another cup's rim, and pour the cold brew through it to filter out the grounds.

Finally, a convenient and delicious cup of cold brew is done.

Drink it straight to enjoy cold brew's smoothness and richness, or add a few ice cubes to soften the concentration slightly — amplifying your perception of the flavors while keeping everything nicely chilled.

FrontStreet Coffee Recommendation

Cold brew accentuates floral and fruity tones while muting woody and roast notes, so light-to-medium roasts work best. For standout florals, FrontStreet Coffee's natural-processed Huakui (Boji) from Ethiopia — sun-dried in its fruit to absorb extra sweetness — shows magnolia, cream strawberry, dried mango, guava, and black tea in cold brew. The Strawberry Candy Geisha blend (washed Panama Geisha plus honey-processed Costa Rica) offers rose, orange, grape, dried blueberry, and strawberry-soft-candy sweetness, with a wine-like character if you let it ferment slightly in the fridge.

For a juice-like cup, the Kenya Cherry Tomato (SL28 and SL34, K72 double-washed, from Thika at 1,550–1,750 meters) delivers cherry tomato, snow pear, black plum, and dark plum acidity over low bitterness — brilliant over ice. And for an everyday, budget-friendly option, the washed Yirgacheffe Chelbesa (Guodingding) brews sweet berry, honey, and layered florals whether by hand drip, siphon, French press, or cold brew.