Recently, many friends have bought drip bag coffee and asked for brewing recommendations. Although drip bag coffee is convenient, it can feel unfamiliar to those who have never tried it. Front Street is here to sharehow to brew drip bag coffee!
 
Drip bag coffeehistory
In 2001, Japan's UCC Ueshima Coffee invented and patented the drip bag coffee, then brought it to market. In Japanese, it's called "one-cup extraction coffee." This is because the principle is to put ground coffee in a non-woven fabric or cotton paper filter bag, with two paper cardboard flaps on the outside. When opened, it can hang on the rim of a narrow-mouthed cup, and after brewing, you can simply pull it out and enjoy rich black coffee. The good part is that it's very convenient; the downside is that once coffee is ground, it quickly loses its aroma — which is why Front Street Coffee only ships drip bags made within 5 days.

Those two paper flaps that rest on the cup rim like "ears" are the origin of the name "drip bag." Because it's simple to use and portable, and the brewed coffee tastes much more authentic and aromatic than instant coffee, drip bag coffee now accounts for 15% of Japan's regular coffee market. But in China, even by 2010, very few people had heard of the name "drip bag." In recent years, as coffee culture has continued to spread, drip bag coffee has become widely popular, and we can find it in many offices.

 
What is drip bag coffee?
Drip bag coffee is coffee ground into powder and sealed in a filter bag. It's called a drip bag coffee filter pack because during brewing, you need to open the small paper flaps (little ears) on both sides of the filter bag and hang them on the cup for extraction. Since its main feature is the convenience of enjoying a cup of black coffee, it has become a must-have choice for many offices, homes, and travel.

Since drip bags focus on convenience, although you can brew them like pour-over coffee with elaborate brewing and grinding tools, that would undermine the convenience advantage of drip bags themselves. And those who buy drip bag coffee all love the taste of pour-over coffee. In the office, at home, or while traveling, when lacking a grinder, electronic scale, gooseneck kettle, dripper, and other equipment, drip bag coffee can satisfy that craving.
 
How to brew drip bag coffee?
1. First, the net weight of coffee powder in a drip bag is clearly labeled (usually 10 grams), so it solves the problem of not having a grinder and electronic scale.
 
2. Next, let's address the water amount and temperature. Just like pour-over coffee, use a ratio of 1:15 to 1:16, so the brewed coffee liquid should reach 140 ml to 150 ml. Use water at around 90°C. If you have a thermometer or temperature-controlled kettle, use those first. If not, you can roughly judge the temperature: generally, after the kettle comes to a boil, turn off the heat source and open the lid, wait 2-3 minutes, and the water temperature will reach around 90°C (at a room temperature of 28°C).

3. Once prepared, preheat your mug (cup), take out the drip bag and tear open the sealed top along the "Open" line, spread the "ears" on both ends of the filter bag, hang it on the rim of the mug, and shake the coffee grounds level.
 
4. For the first pour, just completely saturate the coffee grounds layer and let it bloom for 30 seconds.

 
5. After blooming, do the second pour. With a small stream of water, pour in circles directly to fill. Wait for the grounds layer to drop slightly, then continue pouring to full. Repeat this until the coffee in the cup reaches about 140-150 ml, then remove the drip bag and enjoy!
 
6. If you want a more precise water amount, you can also pour 150-160 ml of water into your pouring kettle. During brewing, after all the water in the kettle has been poured, wait for the coffee liquid to finish dripping into the cup, then remove the drip bag. The entire brewing process takes about 1 minute.
 
Since drip bag coffee is pre-ground, the flavors dissipate faster than whole coffee beans. So if you want to enjoy the coffee's flavors, consume it as soon as possible.

Front Street Drip Bag Coffee Recommendations
The seasonal drip bags are made by randomly selecting coffee beans from 5 of Front Street's main seven producing regions currently on the shelves. The seven regions are: Front Street Ethiopia Yirgacheffe (citrus fruity notes), Front Street Indonesia Mandheling (herbal, rich nutty), Front Street Brazil Cerrado (clean nutty), Front Street Colombia Washed Huila (peanut butter), Front Street Costa Rica Tarrazú (nutty toffee), Front Street Yunnan Small Bean (fruity, tea-like), and Front Street Guatemala Huehuetenango (citrus, smoky). Choosing seasonal drip bags is like opening a blind box — you might get a pleasant surprise~

 
Front Street Coffee · Brazil Cerrado Red Bourbon Drip Bag Coffee
 
Brazilian coffee beans were introduced in 1720 from French Guiana (a country in northern South America). At the time, Brazil was a Portuguese colony, while many other South American countries were Spanish colonies. As a result, most South American countries speak Spanish, while Brazil speaks Portuguese.

A Portuguese military officer stationed in Brazil, in order to bring coffee beans from Guiana to Brazil (at the time, exporting coffee to other countries was strictly prohibited), won the heart of the governor of Guiana's wife and successfully brought coffee seeds into Brazil. From then on, coffee adapted rapidly in Brazil, spreading from the north to the southeastern state of São Paulo. By 1845, Brazilian coffee beans accounted for 45% of the world's total coffee beans. Currently, Brazil is the world's largest coffee exporting country.
 
Front Street Coffee not only includes Brazil in its drip bag series, but you can also find Brazilian coffee in Front Street's everyday beans coffee series. This shows that Brazil, as a coffee-producing country, is an indispensable presence in classic coffee flavors. Front Street everyday beans are the "face" of regional coffee beans, because their regional basic flavors have higher recognizability, and they are also low-priced, high-value coffee beans.
 
Flavor: Nutty, peanut, brown sugar, balanced

 
Front Street Coffee · Panama Butterfly Drip Bag Coffee
 
Panama is a Central American country, bordered by Costa Rica to the west and Colombia to the east. Panamanian coffee is famous in the coffee world for Hacienda La Esmeralda's Geisha coffee. All of Panama is filled with a rich Geisha atmosphere, and many estates cultivate Geisha coffee beans. But because Geisha is difficult to grow, low in yield, and excellent in flavor, its price is not low either. However, this Front Street Panama Butterfly has 70% superior Geisha lineage, along with Catuai and Caturra, planted in the Barú Volcano region of Boquete, growing at an altitude of 1,600 meters in the volcanic area. The local special microclimate results in abundant rainfall in this region, along with large day-night temperature differences, as well as meticulous harvesting and fine processing, making this Front Street Panama Butterfly coffee perform exceptionally well in body, acidity, and floral aroma.
 
What's even more delightful is that despite its excellent quality and conditions, the price is very affordable, allowing people to experience Geisha flavors with great value for money.

The washed method uses a machine to first remove the skin and pulp, leaving only the coffee beans wrapped in the parchment layer. At this point, the beans still have a layer of mucilage on the outside, and the washing process is meant to clean off this mucilage. However, the mucilage adheres strongly and is not easy to remove, so it must be placed in a tank for about 18-36 hours to ferment and break down the mucilage.
 
Flavor: Citrus, floral, tea-like, honey, high sweetness.

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