How to brew Cold Drip

Cold drip vs cold brew

These are often confused but they brew very differently:

• Cold brew = full immersion. Coffee steeps in cold water for 12-24 hours, then is strained.
• Cold drip = slow percolation. Cold water drips drop-by-drop through a coffee bed over 3-8 hours.

Cold drip produces a cleaner, brighter, more tea-like cup with intense aromatics. Cold brew is rounder, sweeter, and heavier-bodied.

Step-by-step

1. Prepare the tower

Rinse the middle (coffee) chamber filter discs with water. Place one paper disc at the bottom of the coffee chamber.

2. Add coffee

Add 60g of medium-fine ground coffee (V60-ish grind). Tap gently to level the bed. Place a second paper disc on top — this distributes the drops and prevents channeling.

3. Pre-wet the bed

Slowly pour about 60g of cold water (1x dose) over the top filter to fully saturate the bed. Let it bloom for 10-15 minutes before starting the drip.

4. Fill the top reservoir

Add 600g of cold filtered water to the top chamber. For a colder, slower brew, add a few ice cubes too.

5. Set the drip rate

Adjust the valve to 40-60 drips per minute (roughly 1 drop per second). Slower = more concentrated and intense; faster = lighter.

6. Let it run (3-8 hours)

Walk away. The water will slowly percolate through the coffee bed and collect in the bottom carafe. Total time depends on drip rate — typically 4-6 hours for 600g.

7. Decant and rest

Once finished, decant into a sealed bottle and rest in the fridge for 12-24 hours. This resting period is crucial — it lets the flavours marry and round out.

8. Serve

Serve neat over ice, or dilute slightly to taste. Cold drip is potent and aromatic — a small pour goes a long way.

Troubleshooting

• Drip too fast: Tighten the valve, or grind slightly finer.
• Drip stalls / clogs: Coarsen grind, ensure top filter disc is flat, check valve isn't blocked.
• Bitter / harsh: Drip rate too slow, or grind too fine.
• Watery / weak: Increase dose, or slow the drip rate.