Kyoto style slow drip cold brew

Kyoto style cold brew drips iced water slowly through a bed of coffee, rather than leaving the coffee to soak. It is made in a tall drip tower and takes several hours, and the coffee picks up a clean, sweet, almost liqueur like character.

The drip rate is everything. Aim for about one drop every second or two, and check it now and then, as it slows as the tank empties.

Cold brew recipes

Jar concentrate

A rich concentrate steeped overnight on the bench, then filtered.

100 g · 1:8 · 12 to 16 hours

Ready to drink

A weaker ratio steeped in the fridge, so there is nothing to dilute.

70 g · 1:14.3 · 16 to 20 hours

Kyoto slow drip

Iced water dripped through coffee, one drop at a time.

50 g · 1:10 · 4 to 8 hours

Stumptown's cold brew

A whole bag of coffee, a big batch and a 16 hour steep.

340 g · 1:5.6 · 14 to 18 hours

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:10
Water temperature: Iced water
Grind: Medium fine, like table salt
Time: 4 to 8 hours

What you need

Large jar with a lid
Burr grinder
Digital scale
Sieve and a paper filter
Bottle or jar to store the coffee

Method

1
Grind 50 g of coffee and put it in the coffee chamber of the tower. Shake it level.
2
Wet the grounds evenly with 50 g of cold water so the drip runs through them evenly.
3
Lay a paper filter on top of the coffee, so the drops spread out instead of digging a hole.
4
Fill the top tank with 450 g of water and ice.
5
Open the valve and set it to about one drop every second or two.
6
Leave it for 4 to 8 hours, checking the drip rate now and then, until the tank is empty.
7
Serve over ice, as it is or with a little water, and keep the rest sealed in the fridge.