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In 1990, Yamanaka Sangyo Co., Ltd. of Japan applied the concept of tea bags to coffee, inventing drip bag coffee and applying for a patent. With the growing demand in the specialty coffee market, more and more people are buying drip bag coffee, in order to quickly and conveniently enjoy specialty coffee without needing a bunch of equipment and vessels.

Front Street Coffee has always offered Front Street drip bag coffee packs for sale as well as custom Front Street drip bag coffee packs, ensuring that every guest's taste preferences can be met. In this article, Front Street will recommend 5 single-origin beans for making Front Street drip bag coffee packs, and show you how Front Street Coffee makes and brews drip bag coffee packs~

How to make drip bag coffee at home?

Here at Front Street, we've chosen an Ethiopia Yirgacheffe Red Cherry coffee bean that many friends love. The delicate natural processing gives Yirgacheffe Red Cherry a full berry sweetness and acidity. Tasted at different temperatures, it shows soft berry sweetness and acidity, a ripe fruit fermented note, an obvious honey sweetness, and a black tea finish, with a smooth mouthfeel. The grind size Front Street normally uses for brewing is fine granulated sugar consistency, which corresponds to setting 10 on the EK grinder.

Step two: place the ground coffee on a pre-prepared electronic scale, then take out the drip bag, open its mouth into a square shape, and carefully scoop the coffee in with a spoon at 10g per pack.

Step three: plug in the sealing machine, clamp the heater onto the sealing line position, and make sure the opening is completely sealed tight. Your homemade drip bag is now complete (when sealing, be careful not to let the temperature get too high, as it can easily burn through the non-woven fabric).

To prevent moisture, Front Street suggests placing the finished drip bags into airtight sealed bags and storing them in a cool, dark place, to avoid the loss of aromatic compounds.

This time Front Street recommends 5 coffee beans with distinctive flavors for making drip bag coffee, namely: fruity, floral, fermented, wine-like, and high in body.

Fruity drip bag

Front Street Coffee recommends using Front Street Washed Gedingding from Yirgacheffe, Ethiopia. This Front Street Yirgacheffe Gedingding coffee bean is processed using the washed method. When Front Street Coffee cupped it, we found that Front Street Washed Gedingding has a clean and refreshing mouthfeel, with a bright and uplifting acidity, centered on citrus acidity, accompanied by fresh jasmine floral notes and a honey finish. It's very suitable for beginners and friends who like a light, fresh taste. 

Front Street Coffee (FrontStreet Coffee) · Ethiopia Yirgacheffe Gedingding Cooperative

Region: Yirgacheffe Gedeo Zone

Region altitude: 1900-2300m

Variety: Heirloom

Processing method: Washed

Brewing flavor: Overall a solid mouthfeel, with fermented notes and tropical fruit fairly prominent. As the temperature changes, berry and cream flavors emerge, and the citrus sweetness and acidity linger on the lips and teeth for quite a while.

Floral drip bag

Front Street recommends using Front Street Butterfly from Panama. This Front Street Panama Butterfly has 70% excellent Geisha lineage, along with Catuai and Caturra, planted in the Baru Volcano area of Boquete, growing at an altitude of 1600 meters in a volcanic region. The local special microclimate results in abundant rainfall in this area, along with large temperature differences between day and night, and meticulous harvesting and fine processing, making this Front Street Panama Butterfly coffee perform outstandingly in body, acidity, and floral notes. Excellent quality at an accessible price lets everyone experience the flavor of Front Street Panama Geisha coffee at great value. 

Front Street Coffee (FrontStreet Coffee) · Panama Butterfly Coffee Bean

Region: Boquete, Panama

Altitude: 1600m

Processing method: Washed

Variety: Geisha, Caturra, Catuai

Brewing flavor: Floral, black tea, berry, citrus, with a slight nutty finish, smooth mouthfeel, low bitterness, moderate acidity, medium finish. 

Fermented-aroma drip bag

Front Street recommends Front Street Mirazu Strawberry Candy Geisha Blend from Costa Rica. This Front Street Costa Rica Geisha Blend comes from Mirazu Estate and is a blend of Geisha, ET47, SL28, and MAICO. Front Street Mirazu Strawberry Candy Geisha Blend uses raisin honey processing, retaining 100% mucilage with a zero-water method. On the day the coffee cherries are harvested, the harvested cherries are poured into a large water tank; ripe, plump fruit sinks to the bottom, while underdeveloped or overripe fruit floats to the surface, and these floating beans need to be removed. The sorted coffee cherries are placed on raised beds to dry for at least three days, then the skin is removed, and after retaining the mucilage, they are dried again. At this stage, climate is the key to successful honey processing. During drying, the coffee cherries must be turned constantly to ensure even drying, but the turning frequency must be well controlled, drying slowly enough to ensure the coffee undergoes fermentation, yet not so slowly that over-fermentation occurs. The raisin processing method enhances this bean's sweetness. 

Front Street Coffee (FrontStreet Coffee) · Costa Rica Geisha Blend Coffee Bean

Region: Tarrazu, Costa Rica

Estate: Mirazu Estate

Altitude: 1700m

Processing method: Raisin honey processing

Variety: Geisha, ET47, SL28, MACIO

Brewing flavor: Dried fruit fermented notes, jasmine fragrance, soft fruit acidity, almond finish, noticeable sweetness.

Wine-aroma drip bag

Front Street recommends Front Street Sherry from Honduras. This Front Street Honduras Sherry coffee bean comes from Masaguara, a city in the Intibuca department in the southwest. Whiskey barrel fermentation involves washing the coffee beans and then placing them into oak barrels that previously held whiskey for fermentation, so that the coffee beans absorb the aroma of whiskey. Front Street Sherry coffee bean is one of Front Street's top-selling coffee beans. The flavor of Front Street Sherry coffee bean tends toward the taste of whiskey sherry, with rich vanilla cream, and a lingering nutty chocolate flavor in the aftertaste. 

Front Street Coffee (FrontStreet Coffee) · Honduras Sherry Coffee Bean

Region: Masaguara

Estate: Mocha Estate

Altitude: 1500-1700m

Variety: Caturra, Catuai, Pacas

Processing method: Fine washing + whiskey sherry barrel fermentation. Brewing flavor: Smells of vanilla and cream, with whiskey, berry, almond, and dark chocolate flavors on the palate, and a maple syrup sweet aftertaste.

High-body drip bag

Front Street recommends Front Street Brazil Queen Estate Yellow Bourbon from Brazil. This Front Street Yellow Bourbon coffee comes from Brazil's Queen Estate. Brazil has relatively low altitudes, flat and monotonous terrain, lacks microclimates, and is accustomed to using sun-drying methods to grow coffee trees, thus producing Brazil's unique soft-bean flavor. Through cupping Brazilian coffee beans from different regions, Front Street finds that Brazilian coffee beans have low acidity, moderate nuttiness, chocolatey sweetness, and a full-bodied mouthfeel.

Front Street Coffee (FrontStreet Coffee) · Brazil Queen Estate Coffee Bean

Coffee bean region: Mogiana

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing method: Natural processing

Brewing flavor: Sweet bean character, clean; using semi-natural processing makes its acidity slightly brighter yet combines well with sweetness, and some even have tropical fruit aromas.

Front Street Coffee places great emphasis on the entire production process when making drip bag coffee packs. The first priority is ensuring freshly roasted coffee beans, ground and made to order, along with a hygienic production process, all to let every coffee lover enjoy the best single-origin drip bag coffee anytime, anywhere.

Front Street Coffee (FrontStreet Coffee) Drip bag coffee brewing suggestions

1. First, the net content of coffee powder in Front Street drip bag coffee is clearly labeled (generally 10 grams). This solves the grinder and electronic scale issues.

2. Next, let's address the water amount and water temperature. As with pour-over coffee, use a ratio of 1:15-1:16, so the brewed coffee liquid should reach 140 ml to 150 ml. Use a water temperature of around 90°C. If you have a thermometer or temperature-controlled kettle, prefer those; 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 around 90°C (at a room temperature of 28°C). 

3. Once ready, take out the drip bag and tear open its sealed opening, spread out the two "ears" on both sides of the filter bag, hang it on the rim of a mug (cup), and shake the coffee bed level.

4. For the first pour, just fully wet the coffee bed, and let it bloom for 30s.

5.After blooming, do the second pour, using a small stream in circles to fill directly. Wait for the coffee bed to drop slightly, then continue pouring to full, repeating until the coffee in the cup reaches140-150ml or so, then you can remove the drip bag and enjoy. (If you want a more precise water amount, you can also pour150-160ml 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 whole brewing process takes about1minutes to complete.)

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