Kyoto-style cold drip is cold brew's obsessive cousin: instead of steeping, water drips through the grounds one drop at a time for three to eight hours. The result is cleaner and more tea-like than immersion cold brew — more aromatics, less body. It's a spectacle to watch and genuinely worth the wait, though nobody would call it practical.

Step 1: Assemble

Fill the top chamber with ice and cold water. Add 60g medium-fine ground coffee to the middle chamber with a wet paper filter on bottom.

Step 2: Set Drip Rate

Adjust the valve so water drips at 1 drop per second. Too fast = under-extraction and weak flavor. Too slow = over-extraction and bitterness.

Step 3: Brew

Let gravity work over 4–8 hours. The slow, cold extraction produces an intensely smooth concentrate with very low acidity.

Step 4: Collect & Serve

The concentrate collects in the bottom vessel. Dilute 1:1 with cold water to serve, or drink neat over ice.

Water runs out too fast: Check ice-to-water ratio in top chamber. Replenish ice.

Bitter concentrate: Drip rate too slow or grind too fine. Speed up the drip.

Weak / thin: Drip rate too fast. Slow it down to 1 drop/sec.

What's the difference between cold drip and cold brew?

Cold brew steeps grounds in water (immersion). Cold drip slowly percolates ice water through grounds (drip). Cold drip tends to be cleaner and more complex; cold brew tends to be heavier and easier to make at scale.