📝 About This Recipe
Experience the pinnacle of coffee extraction with this slow-drip masterpiece, a method popularized in Kyoto, Japan. Unlike traditional immersion cold brew, cold drip filtration produces a crystal-clear liqueur with a complex, wine-like body and zero bitterness. Each drop captures the delicate floral and fruity notes of the bean, resulting in a sophisticated beverage that drinks like a fine spirit.
🥗 Ingredients
The Coffee Core
- 100 grams Light-Medium Roast Single Origin Coffee Beans (Ethically sourced Ethiopian or Kenyan beans work best for acidity)
- 700 ml Filtered Alkaline Water (Chilled to 4°C for optimal temperature control)
- 300 grams Artisanal Ice Cubes (Made from filtered water to prevent chlorine odors)
Filtration & Setup
- 1 piece Round Paper Aeropress-style Filter (To be placed on top of the coffee bed)
- 1 piece Ceramic or Glass Drip Tower Filter (The primary bottom filter for the coffee chamber)
- 50 ml Hot Water (For pre-wetting the filters only)
For Serving & Enhancement
- 4 pieces Large Clear Ice Spheres (For slow melting and minimal dilution)
- 1 strip Fresh Organic Orange Peel (Optional; for expressing oils over the glass)
- 1 teaspoon Simple Syrup (Optional; for those who prefer a touch of sweetness)
- 100 ml Sparkling Mineral Water (For a 'Coffee Spritz' variation)
👨🍳 Instructions
-
1
Begin by thoroughly cleaning your cold drip tower. Any residue from previous brews will oxidize and ruin the clean profile of this extraction.
-
2
Grind your 100g of coffee beans to a medium-coarse consistency, similar to sea salt. If the grind is too fine, the water will pool; too coarse, and it will be under-extracted.
-
3
Place the bottom filter into the coffee chamber and rinse it with a small amount of hot water to remove any paper taste, then discard the rinse water.
-
4
Add the ground coffee into the chamber. Gently tap the sides to level the grounds, but do not compress or 'tamp' them, as this prevents even water flow.
-
5
Place the second paper filter directly on top of the coffee bed. This ensures that the water drops are distributed evenly across the entire surface of the coffee.
-
6
Very carefully, pour about 40-50ml of chilled water onto the top filter to 'bloom' the grounds. Ensure all the coffee is damp before starting the drip.
-
7
Fill the top reservoir of the tower with the 300g of ice and then pour the remaining 700ml of chilled filtered water over the ice.
-
8
Adjust the drip valve. Aim for a rate of 1 drop every 1.5 seconds. This slow pace is crucial for the chemical reaction that creates the 'syrupy' texture.
-
9
Monitor the drip rate after the first hour. As the water level drops, the pressure changes, and you may need to slightly open the valve to maintain the 1-drop-per-1.5-seconds rhythm.
-
10
Allow the process to continue until all the water has passed through, which typically takes between 8 and 12 hours depending on your specific valve setting.
-
11
Once the drip is complete, seal the collection carafe and let the coffee rest in the refrigerator for at least 24 hours. This 'mellowing' period allows the flavors to integrate and peak.
-
12
To serve, place a clear ice sphere in a chilled rocks glass. Pour 4-5 ounces of the cold drip over the ice. Express an orange peel over the glass if desired to enhance the aromatics.
💡 Chef's Tips
Use the highest quality water possible; since coffee is 98% water, distilled or tap water will produce a flat or metallic taste. Always use freshly roasted beans (within 2 weeks of roasting) to ensure the volatile oils are still present for extraction. If the coffee tastes sour, slow down the drip rate for your next batch; if it tastes bitter, speed it up slightly. Store the finished concentrate in an airtight glass bottle to prevent it from absorbing refrigerator odors. Never use hot water in the reservoir; the goal is a cold-to-cold extraction to prevent the release of bitter tannins.
🍽️ Serving Suggestions
Serve neat in a chilled crystal glass alongside a piece of 70% dark chocolate. Pair with a lemon-infused shortbread cookie to highlight the coffee's natural acidity. Transform it into a 'Cold Drip Tonic' by mixing 1 part coffee with 2 parts premium tonic water and a sprig of rosemary. Enjoy as a mid-afternoon palate cleanser served with a side of lightly salted Marcona almonds. For a brunch treat, serve alongside a classic smoked salmon bagel with capers and cream cheese.