What is drip bag coffee?

The coffee powder used in drip bag coffee is ground from freshly roasted coffee beans. Drip bag coffee preserves the original flavor of coffee to the greatest extent and is generally hot-extracted. Because there will be coffee grounds, a filter bag is needed! There are also some differences between instant coffee and drip bag coffee. Drip bag coffee is coffee powder ground from coffee beans, while instant coffee uses coffee extract. Drip bag coffee leans more toward pour-over, while instant coffee emphasizes the function of caffeine.

Drip bag coffee, like the pour-over coffee we usually drink, also belongs to drip filtration extraction, and the flavor of the coffee depends on the coffee beans used. The design of the drip bag coffee pack originated from the string-tied tea bag. The inventor hoped to simulate pour-over drip coffee by preparing coffee powder in advance and putting it into a non-woven filter bag. The paper tabs on both sides of the filter bag can suspend the coffee pack in the center of the cup. Because it sits on both sides of the cup like little ears, everyone calls it "drip bag coffee."

Who invented the drip bag?

The earliest drip bag coffee was invented in 1990 by Yamanaka Sangyo Co., Ltd. in Japan. Its design concept originated from the string-tied tea bag. The inventor hoped to simulate pour-over drip coffee by preparing coffee powder in advance and putting it into a non-woven filter bag. The paper tabs on both sides of the filter bag can suspend the coffee pack in the center of the cup. Because it sits on both sides of the cup like little ears, everyone calls it "drip bag coffee." Starting in 2002, Japanese companies registered the drip bag coffee pack as a patent and promoted it to the market for sale. This convenient and efficient design quickly became mainstream in the market.

To brew a drip bag coffee pack, we only need to prepare a pot of hot water and a cup to easily get a cup of aromatic mellow coffee. After brewing, just throw away the coffee grounds together with the filter bag, saving many tedious steps. With the development of the specialty coffee industry, there are many types of coffee beans, all of which can be made into drip bags, so there is a great variety to choose from.

The correct way to brew drip bag coffee

The filter bag of drip bag coffee is usually made of non-woven fabric. Its structure is similar to a metal filter, consisting of a layer of coarse-mesh non-woven fabric and a layer of fine non-woven fabric. The drainage principle of the drip bag is to filter out the coffee liquid through the fine pores around it.

The amount of water for hot-brewing a drip bag is relatively easy to control. Taking the drip bags from Front Street stores as an example, 10 grams per small bag, following the pour-over coffee-to-water ratio of 1:15 to 1:18, it is recommended to pour in 150-180 ml of water.

Usually, first pour a small amount of hot water into the drip bag so that all the coffee powder is moistened. Pour the first stage to the 1/2 point of the filter bag and let it bloom for about ten seconds. Then continuously pour water into the center twice until the drip bag is 8/10 full. After the coffee liquid in the filter bag has completely dripped out, continue adding water until the final stage has finished filtering. If you pour water to full, the water accumulating on top will easily "bypass" the coffee bed and filter out directly from the side of the drip bag, causing the coffee to taste weak and bland.

After several tests at Front Street, pouring water in three stages like this takes about one and a half minutes, and the total amount of water is basically around 150 ml. If you want a lighter taste, add one more stage and pour to 8/10 full, which is about 180 ml.

Once all the coffee liquid has dripped into the cup, we can begin tasting. Usually, before drinking, Front Street gently swirls the coffee liquid to even it out, then drinks it directly to taste the pure flavor of black coffee. Everyone can add an appropriate amount of sugar or milk according to personal preference.

Issues to note when brewing drip bag coffee

First, we need to prepare sufficiently hot water, because only when the water temperature is high enough can more aromatic substances be released from the coffee powder. When making pour-over coffee, Front Street recommends brewing at a water temperature of 86-93°C. If the temperature is only around 80°C, the brewed coffee tends to be weak and bland, while boiling water easily extracts burnt and bitter flavors. Therefore, Front Street lets boiled water sit uncovered at room temperature for 1-2 minutes to let the water temperature drop slightly to around 90°C.

Because coffee releases soluble substances only after it comes into contact with water after being ground into powder, using an overly aggressive pouring method can easily lead to uneven extraction and flaws in the taste. Front Street recommends using a tool that can pour a fine stream of water, such as a gooseneck kettle, and pouring hot water steadily in multiple stages. Proper blooming will allow the coffee powder to release gas, making the later stages of extraction more stable and the flavor better.

The above content is compiled by CoffeeHunters, a coffee news website.