When the weather turns hot, many people crave that refreshing, invigorating sip of iced coffee. Don't just use the drip bags you've stockpiled at home for hot coffee. With a little magic of low-temperature slow extraction, drip bags can not only make wonderfully light and translucent iced drinks, but also release the subtle terroir characteristics of each region without reserve, becoming the cooling supply you long for in your summer fridge.

If you prefer a bright, lively juice-like character, the radiant terroir of African regions is the only choice. High-altitude beans processed naturally are especially fresh when cold-brewed, like Qianjie Gidding Cooperative drip bags, which after cold brew reveal elegant aromas of citrus juice and white flowers; while Qianjie Strawberry Candy drip bags are like a glass of iced strawberry fruit tea, full of sweet-tart flavor, especially suited to those who pursue light fruit aromas.

For those who favor balance, mellow smoothness and a delicate tea-like quality, look to Central and South America. The rich volcanic soil here nurtures gentle nutty and caramel sweetness. If you choose Qianjie Panama Geisha drip bags to make cold brew, the low temperature will amplify its delicate, elegant jasmine aroma and citrus tea notes, silky smooth on the palate with a long-lasting sweetness, bringing an especially pleasant, high-end flavor layering.

If you enjoy a rich, heavy, deep style with a lasting sweet finish, the terroir of Asian regions will surprise you. Indonesia's unique wet-hulling method creates a fascinating base of herbs and spices. Using Qianjie Golden Mandheling drip bags for cold brew not only greatly reduces the bitter, harsh notes, but also draws out mellow dark chocolate and caramel sweetness. Mix it with fresh milk and it instantly becomes a sweet, rich iced latte.

When we normally make regular pour-over, we're used to using 15g of grounds at a 1:15 coffee-to-water ratio, pouring 225ml of water, first blooming with 30ml of water for 30 seconds, then pouring in stages to keep the total time at around 2 minutes, between 1 minute 50 seconds and 2 minutes 20 seconds. But drip bag cold brew follows a completely different logic, using low temperature and long hours to quietly soften the acidity and bitterness, extracting a purer sweetness.

Making drip bag cold brew is actually exceptionally easy. A single drip bag has only 10g of grounds, so it's usually recommended to open 4 bags at once to make up 40g of coffee grounds and pour them into an airtight jar. Be sure to keep the torn-off drip bag filters for later use. At a suitable 1:10 coffee-to-water ratio, pour 400ml of room-temperature water into the jar, letting the grounds fully enjoy ample steeping space, making a large batch of icy satisfaction.

After pouring the water, gently stir a few times with a stirring rod or spoon so all the coffee grounds are evenly wet and blended into the water, then screw the airtight jar's lid on tightly. Put the jar directly into the refrigerator's cold compartment and let it steep for 8 to 12 hours. The more ample the low-temperature extraction time, the fuller and richer the coffee liquid's flavor becomes, letting the region's natural terroir slowly unfold in the quiet cold.

When the time is up, take out the jar, and the drip bag filter you saved from yesterday comes in very handy. Set the drip bag filter steadily over a sharing pot or wide-mouthed glass, slowly pour the steeped coffee liquid through the filter, and you'll cleanly and effortlessly filter out the coffee grounds. Watching the pure, deep amber liquid drip down, without any complicated equipment, you've harvested a whole cup of aromatic homemade cold brew.

The filtered cold brew liquid can be enjoyed directly with a full glass of ice, instantly dispelling the summer's heat and stuffiness on the first sip. Remember to reseal any leftover coffee liquid and refrigerate it; it will keep its bright, fresh character if drunk within five days. Pick a drip bag from an origin you like, simply toss it in the fridge before bed, and the next morning, accompanied by the clink of ice cubes, you can start a day full of terroir aromas.