Two Japanese companies “UCC” and “Key Coffee” started the initial production of drip bags in Japan back in the 1990s. The new method received lots of skepticism from coffee experts, which is exactly what happened with the capsule coffee. The situation changed significantly in 2013, when capsule coffees were filled with specialty coffee.
A few years later, two American companies “Kuju” and “Dripkit” launched a start-up campaign to get funds for the new manufacturing, since more people showed a desire to use the drip bags.
What is the difference from Immersion brewing method?
No unique skills or devices are needed to prepare amazing coffee when the drip bags are used. Moreover, rare or unique types of coffee would never lose the smell, therefore - maintain the original quality.
The taste of coffee prepared with the coffee drip bags resembles the one made via the pour over method. Even coffee experts can’t tell the difference in taste during the first few months after the production date.
Obviously, the flavor becomes less vibrant and not so distinguished with age.
Drip Bags are made out of a very thin paper, which does not affect the taste of a drink. The foil bags that they are in keep the freshness of coffee longer due to the presence of nitrogen in each of them.
How it works
In order to preserve the specific taste after the coffee is packaged - the oxygen has to be blown out of the micro sponge (the air is pumped out, packed in a foil bag and nitrogen is pumped in.) As a result, the coffee keeps all the specific flavor for a long period of time and the smell doesn't fade out. The bags don’t take up much space, which is very convenient for traveling or business trips. Moreover, anyone can enjoy a coffee similar to the one from a coffee shop, given any conditions, and not be limited to drinking instant or unbearable coffee.
How to brew drip bag coffee:
We recommend making coffee from drip bags with interval infusions.
To brew 1 cup of coffee, you will need:
a tall and narrow mug, a server or another 250 ml container;
a drip bag;
190 ml of hot water (93-95 degrees), best with a mineralization of 100 mg / l;
scales
Brewing:
1. Remove the sachet from the individual packaging and open it along the perforation line. Install it on the cup using special cardboard holders on the sides. Preferably, use a tall cup to make sure the bag does not sink into the drink while brewing, and to prevent the coffee from becoming oversaturated and over-extracted as a result.
2. Place the cup on the reference scale and set it to 0. If you are not using the scale, be careful with excess water which will make the taste more watery. You can also experiment with mobile applications, such as "scales" while traveling. Regrettably, this method of measurement is not very accurate and your phone could get damaged by the liquid.
3. Pour cooled boiled water (93-95 degrees) into the bag and let the water drip through it. As it flows, add water until you reach 190 ml on your scales.
4. Once all the water drips off, remove the drip bag from the cup and discard it. Wait a little until the drink cools down (to prevent burning yourself) and the taste will reveal itself to the maximum.
5. Enjoy.
Worth noting
Please, look at our brewing instruction.
Coffee drip bags are made for brewing coffee in a cup without additional tools and does not require much effort and expensive equipment, which comes handy in a variety of situations.
Very few items are needed: one tall cup is, one drip bag, 190 ml of bottled water (93-95 degrees) and a scale to control the amount of liquid.
The taste of coffee from the drip bag is indistinguishable from the pour over method, especially during the first two months after production. The shelf life of these bags is up to 6 months owing to the nitrogen inside.