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Those who have just gotten into coffee may have misunderstandings about the difference between pour-over coffee and drip bag coffee. Due to the packaging costs of drip bag coffee, the price of drip bag coffee made from the same coffee beans will be higher than that of whole roasted coffee beans. So can coffee like drip bag coffee be brewed multiple times like tea? Front Street Coffee (FrontStreet Coffee) will explain the correct brewing method for drip bag coffee.
 

Drip bag coffee is a very portable coffee packet. As long as you have hot water and a container, you can brew a delicious cup of coffee anytime and anywhere. Front Street believes that this highly convenient coffee packet is very suitable for friends to choose in the office or on outings. As a coffee shop that roasts its own beans, Front Street has many friends come to buy, and you can choose coffee from multiple origins according to personal taste. This existence known as "one-minute brewing coffee" greatly facilitates coffee fans' need for caffeine, and Front Street therefore provides a variety of flavor choices. Although it may be slightly inferior to freshly ground coffee, being able to obtain a good flavor and mouthfeel while saving complicated steps makes this sacrifice acceptable.

How Many Times to Brew Drip Bag Coffee

Many friends feel that extracting drip bag coffee only once is too wasteful, and that it should be brewed several times like tea to be flavorful enough. Front Street would like to say that coffee brewed multiple times really tastes bland and bitter, because only 30% of the extractable substances in coffee beans can be extracted. Since coffee itself is a plant, after roasting the extractable substances have been greatly activated, which is also the reason coffee can extract flavor. The remaining 70% is woody fiber, meaning that brewing coffee again can only extract a taste like wood, so coffee can only be extracted once.

Front StreetDrip Bag Coffee Brewing Method

1. First, the net content of coffee powder in drip bag coffee has a fixed marking (generally 10 grams). This solves the problem of the grinder and electronic scale, and the powder-to-water ratio is the conventional 1:15.

2. Next, deal with the amount of water poured and the water temperature. As with pour-over coffee, use a ratio of 1:15 to 1:16, so the brewed drip bag coffee liquid should reach 140 ml to 150 ml. The water temperature depends on the roast level: for medium-light roast, choose about 90°C; for medium-dark roast, choose 88°C. If you have a thermometer or temperature-controlled kettle, give priority to using them. If not, you can roughly judge the temperature. Generally, after the kettle boils, turn off the heat source and open the lid, wait 2-3 minutes, and the water temperature will reach about 90°C (at a room temperature of 28°C).　

3. After preparation, preheat the mug (cup), take out and tear open the sealed opening of the drip bag coffee packet, stretch open the filter paper boards at both ends of the filter bag, hang it on the rim of the mug, and shake the coffee powder layer flat.

4. For the first pour, pour 20-30g for blooming, just like pour-over coffee, because drip bag coffee is also called "convenient pour-over."

5. After blooming, make the second pour. With a small stream, pour in circles directly to fill it. Wait for the powder layer to drop slightly, continue pouring to full, and repeat until the coffee capacity in the cup reaches about 140-150 ml, then you can remove the drip bag coffee packet and enjoy it.

6. If you want a more precise amount of water, you can also pour 150-160 ml of water into the pouring kettle. During brewing, after all the water in the kettle has been poured, wait for the coffee liquid to flow into the cup, then remove the drip bag. The entire brewing process is completed in about 1 minute.

Because drip bag coffee is pre-ground coffee powder, its flavor dissipates faster than whole coffee beans. Therefore, if you want to enjoy the coffee's flavor, you need to consume it as early as possible.
   

For beginners who want to learn more about coffee flavors, Front Street has launched a five-origin combination drip bag coffee packet. Front Street has selected specialty coffees with flavors from different origins, including coffees from five specialty coffee origins: Ethiopia, Kenya, Panama, Indonesia, and Honduras.

Front Street Coffee (FrontStreet Coffee) — Ethiopia Yirgacheffe Natural Red Cherry Drip Bag Coffee

Red Cherry is actually a commercial program to promote coffee quality, initiated by Menno Simons, founder of the Dutch green bean merchant Trabocca. Trabocca realized that the quality of Ethiopian coffee beans varied greatly, making it difficult to increase prices, and coffee farmers also had low incomes. In order to reverse this situation, it jointly launched the Red Cherry program with local coffee farmers to solve the problem at the source. By increasing the purchase price of high-quality green coffee beans, it encourages coffee farmers to more carefully complete every process such as coffee cherry picking and processing. During the picking stage, fully manual picking is used to select highly ripe coffee cherries.

The natural process is the oldest and most primitive processing method for coffee beans. This natural Red Cherry places whole coffee cherries with the flesh and skin completely retained on raised drying beds for natural processing, isolating them from contact with the ground and preventing the earthy off-flavors produced by direct sun exposure. After more than two weeks of sun drying, the dark brown coffee cherries are stored, waiting for the entire flavor to mature. Before shipment, the processing station removes the coffee beans from the coffee cherries. This natural processing method gives the beans lower acidity, obvious sweetness, and body, but the cleanliness is not as high as that of the washed process.

Flavor: obvious sweet and sour notes, with lemon, berry, and fermented wine aromas; the lingering lemon acidity is persistent with a clear sweet aftertaste.

Front Street Coffee (FrontStreet Coffee) Kenya Asalia Drip Bag Coffee

Kenyan coffee mostly grows at elevations of 1,500-2,100 meters and is harvested twice a year. Kenyan coffee is grown by smallholder farmers. Kenyan coffee is produced near Mount Kenya in the central region, and the coffee beans planted are high-quality Arabica varieties.

Kenya grades coffee by bean size and cupping results. According to the size, shape, and hardness of the coffee beans, from high to low they are AA or AA+, AB, PB, C, E, TT, T. For green coffee beans of AA grade and AB grade, a special grading based on cupping results is added (not officially recognized by the Kenyan state, but set by exporters), from high to low: TOP, PLUS (+), FAQ.

Kenyan coffee's unique acidity is closely related to its excellent processing method. In the general washed process, highly ripe coffee cherries are selected, the skin and flesh are removed, and then they are soaked in a tank to ferment and remove the pectin. This process rarely exceeds 36 hours, but Kenya's fermentation time lasts as long as 72 hours. After that, they are sun-dried until the moisture content reaches 12%.

Flavor: cherry tomato and smoked plum acidity, prominent sweetness in the middle, with berry aroma and brown sugar sweetness in the aftertaste, and green tea aroma.

Front Street Coffee (FrontStreet Coffee) Panama Butterfly Drip Bag Coffee

Panama is a Central American country, bordering Costa Rica to the west and Colombia to the east. Panamanian coffee is famous in the coffee world for the Geisha coffee from Hacienda La Esmeralda. The whole of Panama is also filled with a rich Geisha atmosphere, and many estates cultivate Geisha coffee beans, but because Geisha coffee is difficult to grow, low in yield, and good in flavor, its price is not low. However, this Butterfly has 70% excellent Geisha lineage, along with Catuai and Caturra. It is planted in the Baru volcano region of Boquete, growing in a volcanic area at an altitude of 1,600 meters. The local special microclimate results in abundant rainfall in this area, as well as a large temperature difference between day and night, and with meticulous harvesting and fine processing, this coffee performs quite excellently in body, acidity, and floral aroma.

What is even more pleasantly surprising is that despite having such excellent quality and conditions, the price is very affordable, allowing people to experience the Geisha flavor with very high cost-effectiveness.

The washed process uses a machine to first remove the skin and flesh, leaving only the coffee beans wrapped in the parchment layer. At this time, the beans still have a layer of mucilage on the outside, and the washing process is to wash away this layer of mucilage. However, the mucilage has strong adhesion and is not easy to remove, so it must be placed in a tank for about 18-36 hours to ferment and decompose the mucilage.

Flavor: citrus, floral aroma, tea-like sensation, honey, high sweetness.

Front Street Coffee (FrontStreet Coffee) Indonesia Lintong Mandheling Drip Bag Coffee

Indonesia first began growing coffee under Dutch colonial rule, and later gradually formed its own unique special coffee flavor. The most famous is Sumatra Mandheling coffee. Mandheling was originally the name of a tribe, but because the Japanese mistakenly thought it was the coffee name when spreading it, it was passed on under that name by a strange coincidence.

Because the local weather is mostly rainy days with continuous typhoons, it cannot achieve

Flavor: Herbal, Nutty, Cocoa, Full-bodied

Front Street Coffee Honduras Sherry Drip Bag Coffee

Honduras's geographical conditions are no less favorable than those of its neighboring coffee-producing countries, such as Guatemala and Nicaragua. Honduras has 280,000 hectares of coffee plantations, mainly small coffee farms, most of which are less than 3.5 hectares, and these coffee plantations account for 60% of Honduras's total coffee production. Sherry coffee beans come from Masaguara, a city in the Intibuca department in southwestern Honduras, where there is a Mocha estate, which is the source of this wine-flavored coffee bean.

Flavor: Vanilla, Cream, Sherry Wine Aroma

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