As modern society's demand for coffee grows, so does the demand for specialty coffee. For today's busy enthusiasts, the steps and equipment needed to brew specialty coffee are undoubtedly a troublesome, time-wasting affair. To solve this problem, Front Street Coffee has launched drip bag coffee, so that all enthusiasts can enjoy a good cup of specialty coffee anytime, anywhere, without needing brewing skills. Many people tell Front Street's baristas that they think drip coffee bags are unprofessional. Front Street believes there's no need to belittle the emergence of drip bag coffee—after all, for a delicacy to reach the masses, faster and more convenient methods need to emerge.

The Invention of Drip Bag Coffee
In 1990, Japan's Yamanaka Sangyo Co., Ltd. applied the concept of the tea bag to coffee, inventing the drip-filter coffee bag 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 never successfully commercialized. It wasn't until 1998 that Daiki Shoji improved upon the original invention, extending the hanging ear portions outward, that today'sdrip bag coffeecame to be.

The drip bag series launched by Front Street Coffee includes Front Street Sun-Dried Ethiopia Sidamo, Front Street Semi-Washed Brazil Red Fruit, Front Street Honduras Sherry, as well as a seasonal drip bag set featuring coffee beans randomly selected from 5 major regions. Of course, if customers want dripcoffee bags made from a specific coffee bean, Front Street can also process and customize them on the spot~

The Ethiopia Sidamo region sits at an altitude of 1400-2200m. Front Street's sun-dried Sidamo has a rich fruity aroma and a smooth fermented feel. Front Street chose sun-dried coffee beans from the Sidamo region as one of the drip bag coffee series because it is perfect for those who like strong flavors but don't like tastes that are too heavy, achieving a perfect balance and harmony between aroma and mouthfeel.

Front Street Semi-Washed Brazil Red FruitIt comes from the Cerrado region in central-western Brazil. The Cerrado region sits at an altitude of 1100-1300m. Its savanna's prime section has high altitude and fertile soil, producing coffee beans that are clean, sweet, and mellow. Combined with Brazil's unique semi-washed processing method, Front Street believes the coffee beans from this region have high sweetness, low acidity, and a rich nutty aroma.

Front Street Honduras SherryIt comes from Masaguara, a city in the Intibucá department in the southwest. Whisky barrel fermentation involves washing the coffee beans and then placing them into oak barrels that have held whisky to ferment, so that the coffee beans absorb the aroma of the whisky. Front Street Sherry coffee beans are among Front Street's top-selling coffee beans. The flavor of Front Street Sherry coffee beans tends toward the taste of whisky sherry, with rich vanilla cream and a lingering nutty chocolate flavor in the aftertaste.

Seasonal Drip Bag SetIt is made by randomly selecting coffee beans from 5 of the 6 major regions featured by Front Street Coffee to make drip coffee bags. Choosing the seasonal drip bag set is like drawing a blind box—you might get a pleasant surprise~

How to BrewDrip Bag Coffee?Drip bag coffeecan only be brewed once~

One bag of Front Street drip bag coffee (10g)
A pot of hot water at 90-92°C
A cup you like
Coffee-to-water ratio 1:15 (a 10g drip bag brews 150g of coffee liquid)

Warm the cup:Prepare the cup and first pour in some hot water to warm it. The purpose is to keep the brewed coffee from cooling too quickly. Coffee's flavor keeps changing as the temperature drops; if it cools too fast, you'll miss many different tastes.

Hang it up: First gently shake the drip bag to let the coffee grounds settle, to avoid the grounds scattering when you tear it open. Then pour out the hot water in the cup, tear off the seal strip on the drip bag, spread open the paper hanging ears on both sides, and shake to level the coffee grounds. Finally, hang it on the rim of the cup.

Pre-wetting:The amount of water for the first pour should just moisten the coffee grounds; too much or too little will affect the flavor. Then wait 20 seconds to let the coffee grounds fully absorb the water. The strength of the coffee can be adjusted by the pre-wetting time; extending it to 40 seconds gives you a stronger coffee.

Pouring water:For the second pour, you can fill up to eight-tenths of the filter paper. It's best to use a thin, slender stream of water. After the water level drops to the pre-wetted height, you can continue pouring to eight-tenths full, until 150 to 180cc has been extracted. Once extraction is complete, there's no need to wait for all the water in the filter paper to drip out—just discard it directly.

Note!! Drip bag coffee cannot be brewed again once used, otherwise you'll only get coffee that tastes bad and harms your health. Don't think of it as waste~ The creation of the drip bag is a high-quality, low-cost product.

For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID: kaixinguoguo0925

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