Kyoto Slow Drip
Open in appUsing SCA coffee standards as a reference, this recipe follows Japan's Kyoto-style cold-drip tradition, passing water slowly through a coffee bed rather than immersing it. The goal is a crystal-clear, floral cup with very low bitterness.
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Parameters
- 50 g
- Coffee
- 625 g
- Water
- 1:12.5
- Ratio
- 4 °C
- Temp
- 7 medium-coarse
- Grind
- 11h
- Steep
- ~630 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 4
Pour 625g gently.
+625g→ 625g Fill gently 4°C -
Prepare 2 / 4
Crack the valve to a slow, steady drip.
Valve: drip -
Steep 3 / 4
Let it steep undisturbed.
Valve: drip 10h–12h -
Done 4 / 4
Cold brew ready.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Definitions, ratios and protocols behind this recipe.
- Cold brew Cold brew is filter coffee's slowest cousin. You drop coffee and cold (or room-temperature) water into a vessel, leave it for 12–24 hours, and then strain. No heat, no pour, no fuss. Time replaces temperature as the extraction lever.
- Brewer families Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.
