Cold Brew Traditional
Kyoto Slow Drip
by Specialty Coffee Association
Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup.
Parameters
- 50 g
- Coffee
- 625 g
- Water
- 1:12.5
- Ratio
- 4 °C
- Temp
- 7 medium-coarse
- Grind
- 11h
- Steep
- 3
- Servings
Method
-
Pour 1 / 3
Place coffee in the filter chamber. Pre-wet with a small splash of cold water to bloom.
-
Wait 2 / 310h–12h
Set up the ice/water reservoir above. Adjust drip rate to 1 drop every 7 seconds. Let it drip for 10-12 hours.
-
Done 3 / 3
Dripping complete. Serve immediately over ice or refrigerate for up to 1 week.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Other Traditional models
View all Traditional modelsLearn the fundamentals
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.