Kyoto Slow Drip

Cold Brew Traditional by Specialty Coffee Association

Using 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.

1:12.5 Ratio

50g Dose

4°C Temp

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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

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

Before you brew

1 Add 50g of coffee and level the bed.

Prepare 1 / 5

Pre-wet the entire coffee bed evenly.
Pour 2 / 5

Fill the upper reservoir with 625g.

+625g→ 625g Fill gently 4°C
Prepare 3 / 5

Adjust the valve to one drop every 7 s.

Valve: drip
Steep 4 / 5

Let it steep undisturbed.

Valve: drip 10h–12h
Done 5 / 5

Cold brew ready.

Notes

Use a cold-drip tower or a stable drip setup and level the coffee bed so water does not channel down one side. Set a pace of 1 drop every 7s, then monitor it as the reservoir pressure changes. A bright, floral coffee best displays the method's clarity.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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