Drip bag coffee, as a convenient medium for enjoying a delicious cup of black coffee, is extremely popular in East Asia. In the morning, when time is tight, using drip bag coffee can save a lot of time that would otherwise be spent making coffee (pour-over coffee). Generally, the drip bag coffee sold in coffee shops is made from freshly roasted coffee beans that are ground and then sealed, so its flavor is preserved to a certain extent (of course, for the absolute best flavor, you still need to grind and brew on the spot).
The Invention of Drip Bag Coffee
When Japanese coffee is mentioned, most people think of pour-over. Indeed, pour-over coffee is quite thriving in Japan, but young Japanese office workers with fast-paced lifestyles don't have time to wait for a cup of pour-over coffee, so drip bag coffee was born.
In 1990, Yamanaka Sangyo Co., Ltd. of Japan applied the concept of tea bags to coffee, inventing the drip bag coffee and applying for a patent. However, the drip bag designed by Yamanaka Sangyo could not bear the weight of the brewing coffee and easily lost balance during brewing, so it was not successfully commercialized. It was not until 1998 that Daiki Shoji improved the original invention by extending the ear parts outward, giving us the drip bag coffee we have today.
The drip bag series launched by Front Street Coffee includes sun-dried Sun-Dried Red Cherry, semi-washed Brazil Red Fruit, Honduras Sherry, and a seasonal drip bag set with coffee beans randomly selected from 5 major producing regions. Of course, if customers need drip bag coffee made from a specified coffee bean, Front Street Coffee can also process and customize it on the spot~
Front Street Ethiopia Yirgacheffe Coffee
Yirgacheffe Red Cherry is actually a commercial program to promote coffee quality, initiated by Menno Simons, founder of the Dutch green bean trader Trabocca. Trabocca realized that the quality of Ethiopian coffee beans was uneven, making it difficult to raise prices, and coffee farmers also had low incomes. To turn this situation around, it jointly launched the Red Cherry program with local coffee farmers to solve the problem at the source, encouraging coffee farmers to more carefully complete every process such as picking and processing coffee beans by raising the purchase price of high-quality green coffee beans. During the picking stage, fully manual picking is used to select highly ripe coffee cherries.
Front Street Brazil Red Fruit Drip Bag Coffee
Brazilian coffee beans were introduced from French Guiana (a country in northern South America) in 1720. Brazil was then a Portuguese colony, while many other South American countries were Spanish colonies. Therefore, most South American countries speak Spanish, while Brazil speaks Portuguese.
A Portuguese military officer stationed in Brazil, in order to introduce Guiana's coffee beans to Brazil (at that time, the outflow of coffee to other countries was strictly prohibited), captured the heart of the governor of Guiana's wife and successfully brought coffee seeds into Brazil. Since then, coffee adapted rapidly in Brazil, spreading from the north to São Paulo state in the southeast. By 1845, Brazilian coffee beans already accounted for 45% of the world's total coffee beans. Currently, Brazil is the world's largest coffee exporting country.
Front Street Coffee (FrontStreet Coffee) not only includes Brazil in its drip bag series, but Brazil coffee can also be found in its daily ration bean coffee series. This shows that Brazil, as a coffee-producing country, is an indispensable presence in classic coffee flavors. Front Street daily ration beans are the “face” of regional coffee beans, because their basic regional flavor is more recognizable, and they are also low-priced, highly cost-effective coffee beans.
Front Street Honduras Sherry Drip Bag Coffee
Sherry coffee beans are a quite popular coffee bean this year. Front Street Coffee (FrontStreet Coffee) not only has bagged coffee beans, but has also added drip bag style. Previously, many customers specifically requested Sherry to be made into drip bag coffee, showing how popular it is.
Honduras is located in Central America, bordering Nicaragua, Guatemala, and El Salvador. These countries are also rich in coffee beans, and their coffee bean flavors have similarities because their geographical locations and altitudes are relatively close. They all have prominent spicy notes and tropical fruit flavors, with complex and rich flavor expression. Front Street Coffee (FrontStreet Coffee) recently received a new batch of coffee beans from Nicaragua, Guatemala, and El Salvador. After roasting adjustments, cupping, and pour-over tests, it will then decide whether to put them on the shelves. Front Street Coffee's (FrontStreet Coffee) original intention is to present everyone with a diverse coffee flavor experience, so coffee beans with unremarkable flavor will not appear on Front Street Coffee's (FrontStreet Coffee) bean list.
Back to this Honduras Sherry coffee bean, it is from Masaguara, a city in the Intibucá department in the southwest. On Front Street Coffee's (FrontStreet Coffee) bean list, there is also another barrel-aged coffee bean from Moka Estate — Litchi Orchid. The flavor of Sherry coffee beans tends toward the taste of whiskey sherry, with rich vanilla cream, and a long-lasting nutty chocolate flavor in the finish, while Litchi Orchid tends toward a brandy note, with flavor layers slightly weaker than Sherry, and also a long-lasting nutty chocolate flavor in the finish. Judging from Front Street Coffee's (FrontStreet Coffee) sales ranking, Sherry is indeed more popular than Litchi Orchid.
Seasonal Drip Bag SetFrom the seven major producing regions currently on Front Street Coffee's shelves, coffee beans from 5 regions are randomly selected and made into drip bag coffee packets. The seven major producing regions are Ethiopia Yirgacheffe (citrus fruit character), Indonesia Mandheling (herbal, rich, nutty), Brazil Cerrado (clean nutty), Colombia Huila (peanut butter), Costa Rica Tarrazú (nutty toffee), Yunnan small bean (fruity tea-like), and Guatemala Huehuetenango (citrus, smoky). Choosing the seasonal drip bag set is like opening a blind box — perhaps there will be an unexpected surprise~
How to Brew Drip Bag Coffee
On the market, drip coffee bags and drip bag coffee packets contain about 8–12g of coffee grounds. If you want a stronger brew, use about 150 c.c. of water; the general brewing recommendation is 180–200 c.c. of water, of course adjusted according to personal taste. (Front Street Coffee's (FrontStreet Coffee) drip bag coffee is all 10g in weight, mainly medium to medium-dark roast, and the recommended water amount is 180 c.c.)
1. Along the tear-open prompt, carefully and neatly open the packaging bag
2. After shaking the drip bag flat, tear open the powder packet seal, evenly spread the drip bag ears, and hang it on the rim of the coffee cup
3. Prepare a pot of boiling water (recommended brewing water temperature is between 85℃-95℃). It is recommended to use purified water. After the water boils, let it sit for about 1 minute before pouring. When pouring the boiling water, pour hot water into the filter bag at a steady speed (the speed should not be too fast, and the water flow should not be too strong, to avoid overflow)
In addition, here is a parameter for the blooming time: generally, blooming can be controlled at 25-30 seconds.
4. After the liquid level in the filter bag drops, pour again
5. When the amount of coffee liquid in the cup reaches 7/10 full (180ml), carefully remove and discard the drip bag.
Can Drip Bag Coffee Be Mixed with Milk?
Actually, this question is only a matter of personal preference. Essentially, adding milk is not a problem at all. But Front Street suggests that drip bag coffee should be enjoyed in its original flavor as much as possible, and different types of coffee have different effects when milk is added. For example, fruity-flavored Yirgacheffe will have an unsatisfactory mouthfeel after adding milk, while bitter coffees like Brazil will appear fragrant and smooth after adding milk.
Some people ask why not just pour hot milk directly in to extract? This is because after hot milk is poured onto the room-temperature coffee grounds in the drip bag, it rapidly cools and coagulates into a milk skin that clogs the filter bag. So after brewing about 30–40 c.c., the filter bag becomes completely blocked by the milk skin and then GAME OVER. Although drinking it this way is rich, it is a pity that a normal amount of coffee cannot be extracted, especially when you are using good beans. It is recommended to continuously pour hot milk until extraction is finished, rather than pouring in several batches, in order to maintain the overall temperature.
For more coffee origin information and coffee knowledge, please followCoffeeHuntersToutiao Account
The above content is compiled by CoffeeHunters, a coffee news website.
