What is drip bag coffee?

 

Drip bag coffee is made from freshly roasted coffee beans ground into powder. It preserves the original flavor of the coffee to the greatest extent and is usually brewed with hot water. Because it produces coffee grounds, a filter bag is necessary. There are also some differences between instant coffee and drip bag coffee: drip bag coffee uses ground coffee beans, while instant coffee is made from extracted coffee liquid. Drip bag coffee is more akin to manual brewing, whereas instant coffee emphasizes the functional benefits of caffeine.

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Drip bag coffee, like the manual drip coffee we commonly drink, is also a form of drip filtration extraction. The flavor of the coffee depends on the type of coffee beans used. The design of the drip bag originated from hanging teabags. The inventor aimed to simulate manual drip filtration coffee by pre-preparing the coffee grounds and packing them into non-woven filter bags. The paper pieces on both sides of the filter bag suspend the bag in the center of the cup. Because they hang on either side of the cup like small ears, it is called 'drip bag coffee'.

Who invented drip bag coffee?

The earliest drip bag coffee was invented in 1990 by Yamakan Industry Co., Ltd. in Japan. Its design concept originates from hanging teabags. The inventor aimed to simulate manual drip filtration coffee by pre-preparing the coffee grounds and packing them into non-woven filter bags. The paper pieces on both sides of the filter bag suspend the bag in the center of the cup. Because they hang on either side of the cup like small ears, it is called 'drip bag coffee'. Starting in 2002, the Japanese registered the drip bag coffee patent and began selling it on the market. This convenient and neat design quickly became mainstream in the market.

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To brew drip bag coffee, all you need is a kettle of hot water and a cup to easily enjoy a rich cup of coffee. After brewing, simply discard the coffee grounds along with the filter bag, eliminating many tedious steps. With the development of the specialty coffee industry, there are various types of coffee beans that can be used to make drip bags, offering a wide range of choices.

The correct way to brew drip bag coffee

The filter bags of drip bag coffee are typically made of non-woven fabric, with a structure similar to metal filters, consisting of a layer of coarse mesh non-woven fabric and a layer of fine non-woven fabric. The brewing principle of the drip bag is to filter out the coffee liquid through the fine holes around it.

The water volume for hot brewing drip bags is relatively easy to control. Taking the drip bags from Front Street as an example, each small bag contains 10 grams. Following the manual brewing ratio of 1:15 to 1:18, it is recommended to pour 150–180ml of water.

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Usually, a small amount of hot water is first poured into the drip bag filter to wet all the coffee grounds. The first pour goes up to half of the filter bag, followed by a 10-second bloom. Then, pour water twice continuously into the center until the drip bag is about 80% full. Wait until all the coffee liquid has dripped out before adding more water, continuing until the final pour is complete. If the bag is filled to the top, the water accumulated on the upper layer may “bypass” the coffee grounds and filter directly out from the sides of the drip bag, resulting in a weak-tasting coffee.

After several tests, Front Street found that using a three-stage pour takes about one and a half minutes, with a total water volume of around 150ml. For a lighter taste, add an extra pour to reach 80% full, which will be about 180ml.

Once all the coffee liquid has dripped into the cup, you can start tasting. Usually, Front Street gently shakes the coffee to mix it evenly before drinking, to enjoy the pure flavor of black coffee. You can adjust to your personal preference by adding sugar or milk as desired.

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Things to note when brewing drip bag coffee

First, you need to prepare sufficiently hot water, because only high water temperature can extract more aromatic compounds from the coffee grounds. When brewing manual coffee, Front Street recommends using water at 86–93°C. If the temperature is only around 80°C, the brewed coffee may taste weak, while boiling water can extract burnt, bitter flavors. Therefore, Front Street lets boiled water sit uncovered at room temperature for 1–2 minutes to let the temperature drop to around 90°C.

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Since coffee only releases soluble substances when ground and in contact with water, using overly aggressive pouring methods can lead to uneven extraction and flawed flavors. Front Street recommends using tools that allow for a fine stream of water, such as a gooseneck kettle, to pour hot water steadily and in multiple steps. Proper blooming allows the coffee grounds to release gases, leading to more stable extraction in later stages and better flavor.