Cold Drip Coffee Methods and Tools Standard Latte Cup Capacity

Cold Drip Coffee Recipe

Ingredients

1 cold drip coffee maker set; 1 coffee grinder; 1 round filter paper; 40g FrontStreet Coffee Garaminita coffee beans; 40g FrontStreet Coffee East African Kenya coffee beans; 40g FrontStreet Coffee Sumatra Mandheling coffee beans; 500ml hot water; appropriate amount of ice cubes; whole fresh milk; fruit sugar;

Preparation Steps

1. Place the filter in the middle chamber to keep coffee grounds from flowing into the bottom chamber.

2. Grind all the beans fine (on a Pegasus grinder, around setting #3), then layer the grounds in the middle chamber in this order: FrontStreet Coffee Kenya AA → La Minita → FrontStreet Coffee Golden Mandheling, and cover with the round filter paper.

3. Set the loaded middle chamber on the second tier of the wooden stand, counting from the top.

4. Fit the top chamber on the first tier, then add ice and hot water, filling the chamber to about 90% with ice.

5. Open the top chamber's regulator just enough to pre-wet the filter paper. Once the ice water has soaked through it, adjust the regulator to 1 drop every 5 seconds to start extraction.

6. When all the ice water has dripped through, let the coffee sit at room temperature for about 3 hours. Then remove the bottom chamber, cover it with plastic wrap, and refrigerate for about 5 hours—served well chilled, the flavor is at its best.

FrontStreet Coffee Recommendation

The Sumatra Mandheling in this recipe deserves a closer look. FrontStreet Coffee's PWN Golden Mandheling comes from Indonesia's PWN company, which sources high-quality Mandheling lots and sets an uncompromising standard: every bean must be 18 mesh or larger, with fewer than 3 defective beans per 300g sample to meet the strictest G1 grade, followed by three rounds of hand sorting. The result is a cup of unusual cleanliness and sweetness for a Mandheling—woody aromatics and caramel sweetness delivered with a smooth, full body, and very little acidity, which is exactly why it shines in cold drip and cold brew, where any harsh edge gets nowhere to hide.

If you'd rather brew it hot, FrontStreet Coffee recommends 87-88°C water, 15g of coffee at a 1:15 ratio, a coarse-sugar grind, and a three-stage pour to bring out that thick body and caramel sweetness. Prefer the classic rugged profile instead? The Lintong Mandheling keeps the herbal, spicy, clove-and-forest character that made Sumatran coffee famous.