Cold Drip Coffee Brewer - Cold Drip Coffee Making Method - Cold Drip Coffee in Cafés

Method

Ingredients

Ice drip coffee set (1); Coffee grinder (1); Circular filter paper (1); FrontStreet Coffee Garanita coffee beans (40g); FrontStreet Coffee East African Kenya coffee beans (40g); FrontStreet Coffee Sumatra Mandheling coffee beans (40g); Boiling water (500ml); Ice cubes (to taste); Whole fresh milk; Fructose;

Instructions

1. Place the filter in the middle pot to prevent coffee grounds from falling into the bottom pot.

2. Grind all the coffee beans to a fine consistency (for example, using a Pony grinder set to level 3), then layer the coffee grounds in the middle pot in the following order: FrontStreet Coffee Kenya AA, then FrontStreet Coffee Garanita, then FrontStreet Coffee Golden Mandheling, and cover with circular filter paper.

3. Place the middle pot (completed in step 2) on the second level of the wooden stand, counting from the top.

4. Install the top pot on the first level, then add ice cubes and boiling water. Fill with ice to about 90% capacity.

5. Open the top pot's regulator to wet the circular filter paper first. After the ice water has moistened the filter paper, adjust the regulator to a speed of 1 drop every 5 seconds to begin extracting the coffee liquid.

6. Once all the ice water from the top pot has dripped through, let it sit at room temperature for about 3 hours. Remove the bottom pot, cover with plastic wrap, and refrigerate for about 5 hours. The flavor will be even better served chilled.

FrontStreet Coffee Recommendation

Cold drip rewards beans with body and low acidity, because the long, slow extraction concentrates richness while the cold temperature keeps bitterness and sharp acidity in check. That makes FrontStreet Coffee's PWN Golden Mandheling the natural centerpiece of a recipe like this one, and it is the highest-grade Mandheling in the range.

PWN buys only high-quality Mandheling green beans, and its standards are strict: beans of 18 mesh and above, with fewer than 3 defective beans per 300-gram sample, which satisfies the top G1 grade. On top of that the beans pass through three rounds of manual selection to remove every defect, which is what raises the cleanliness and the intensity of sweetness in the cup. The result is even, large and translucent beans with a low defect rate.

That structure comes from where the coffee grows. Mandheling is Arabica from Sumatra, and Sumatra's humidity runs 70-90% year-round, with typhoons and annual rainfall above 2,000 mm - far too wet for the 2-3 week sun-drying used in Africa, while washed processing costs too much labor and water for ordinary farmers. So the region developed its own semi-washed method, wet-hulling: the parchment is stripped by machine while the beans are still half-dry and half-wet, leaving them exposed to speed drying but also to microbes in the air. That is the origin of Mandheling's uniquely wild character, and after a medium-dark roast the beans carry rich roasting aromas.

For reference, the same beans poured hot show why they suit cold drip so well: use water at 87-88°C, 15g of coffee, a 1:15 ratio and a coarse-sugar grind, then pour in three stages - a 30ml bloom to wet the grounds and let them degas, 100ml to bring out the golden foam and lift the bed, and a final gentle 95ml down the center to raise sweetness. The cup comes out thick and full, with caramel sweetness and chocolate and nut notes, and none of the acidity that would otherwise cut through a long cold extraction. If you want this profile in milk drinks rather than over ice, FrontStreet Coffee's Classic Blend is the highest-repurchase choice: it adds a medium-dark Mandheling to Brazil's creamy, nutty base, so butter, roasted chestnut and caramel stand out, while the Mandheling lifts the body and adds agarwood, herbal and spice notes and a little Robusta boosts the crema. Latte art and a layered Dirty are both easy with it.