How to brew a great drip bag
The complete drip bag method: temperature, ratio, three pours, common mistakes. A clean cup in three minutes, with no equipment.
A drip bag is not an emergency coffee. It is a real filter brew, simply pre-dosed and pre-ground. Done properly, it has nothing to envy a V60 — and it fits in the pocket.
What you need
- A cup of about 250 ml, taller rather than wider
- Water at 92 °C, meaning boiled water rested for one to two minutes
- Three minutes of your time
The method, in three pours
1. Open and hang. Tear the top of the sachet, unfold the two wings and rest them on the rim of the cup. The bottom of the filter must not touch the coffee flowing below.
2. Bloom (30 ml, 30 seconds). Pour slowly, in a spiral, just enough to wet all the grounds. The coffee swells: that is degassing. Wait thirty seconds. This is the step everyone skips, and the one that changes the cup the most.
3. Two pours (2 × 75 ml). Pour at the centre, in small circles, never filling the filter to the brim. Let the level drop between the two pours. You should reach roughly 180 ml in total.
4. Remove immediately. As soon as the flow slows down sharply, lift the sachet out. Letting the filter drip to the last drop only adds bitterness.
The most common mistakes
Boiling water. At 100 °C the extraction turns astringent and dry. One minute of rest after the boil is enough.
A single pour. Filling the filter in one go drowns the bed: water runs down the sides and extraction becomes uneven.
Too wide a cup. The wings do not hold and the filter ends up in the coffee. A straight mug beats a bowl.
What about storage?
Our drip bags are ground and packed under protective atmosphere in Yunnan, on roasting day. Unopened, they keep their best aromatics for about three months, and stay drinkable for over a year. Once opened, use them straight away: one sachet, one cup.
