What is slow drip coffee?

Slow drip coffee (also known as cold drip, Kyoto-style, or Dutch cold brew) is a cold brewing method where ice-cold water slowly drips over coffee grounds, typically taking 3–12 hours.

Unlike immersion-style cold brew, which steeps the coffee, slow drip uses a controlled, drop-by-drop flow of water to extract flavour gradually.

The process relies on gravity and time to pull out delicate flavours and aromatics, producing a clean, complex, and aromatic cold coffee with less bitterness and lower acidity than hot brews.

What is slow drip coffee good for?

Slow drip is known for smooth, mellow flavour and lower acidity compared to hot methods. It’s ideal for low-acid, heat-free brewing and looks great in multi-chamber tower brewers that add theatre to the process.

What you’ll need

Slow drip coffee brewer
A multi-chamber device with a water reservoir, coffee chamber, and final carafe. Common brands include Hario.
Fresh coffee beans
Choose light to medium roasts for clarity and fruit-forward flavours. Delicate single origins (e.g., African or high-altitude Central American) shine here.
Coffee grinder
Use a medium grind, similar to sand—fine enough to extract slowly, coarse enough to prevent clogging.
Filtered water
Clean, chlorine-free water improves clarity of flavour.
Kitchen scale
Precision helps you repeat results.
Ice
Keeps the brew cold from start to finish (often added to the top reservoir).
Timer (or patience!)
Expect 3–12 hours depending on setup and drip rate.

Brew ratio

Start with a 1:7 to 1:10 coffee-to-water ratio. Adjust based on taste and brew time.

Set the drip to about 1 drop per second. Slower = stronger; faster = lighter.

💡 Try this on a Saturday morning so you can check the drip during the day. Once you’ve dialled it in, set it up before bed and wake to a perfectly chilled brew.

Best York Emporium coffees for slow drip

Colombia Papayo – Light Roast
Grapefruit • Kiwi • Lime
Shop Colombia Papayo
A standout for slow drip: bright tropical acidity and a clean finish create a vibrant, juicy iced coffee with sparkling clarity.

Colombia Ice – Roasters Reserve (Light–Medium Roast)
Sugar cane • Stone fruit • Sweet tang
Shop Colombia Ice
A beautifully expressive microlot processed using an “ice-process”. Slow drip highlights its natural sweetness, light stone-fruit character, and clean body.

How to make slow drip coffee

Grind the coffee
Use a medium grind (sand-like) and measure your dose. A good starting point is 1:8 coffee to water; adjust to taste.
Assemble the brewer
Set up the tower: bottom carafe, middle coffee chamber (with paper or reusable filter), and top water reservoir.
Pre-infuse the grounds (optional but recommended)
Mix 1 part coffee with 1 part cold water (e.g., 100 g + 100 g) and pour over the grounds to bloom. Level gently for even saturation.
Fill the top reservoir
Add filtered water and ice (e.g., 900 g water + 100 g ice), depending on your brewer size.
Set the drip rate
Adjust the valve to ~1 drop per second (or 1–3 seconds per drop to taste). Consistency is key.
Brew
Let it drip for 6–12 hours, depending on rate, quantity, room temperature, and desired strength.
Collect and serve
When the drip finishes and the ice has melted, you can dilute the concentrate to taste (e.g., 1 part coffee : 2 parts water or milk). Serve over ice or chilled.
Store (optional)
Refrigerate leftovers in a sealed container for up to 10 days.

Pro Coffee Tips!

Pre-wet the coffee bed with a small amount of cold water to avoid dry spots and channelling.
Target ~1–2 seconds per drop (about 36–48 drips per minute). This typically yields a clean, bright profile in 6–8 hours.

What flavour is Kyoto-style brew?

Flavour depends on the beans, but slow drip is often bright in aroma, light-bodied, and delicately finishing.

Troubleshooting your slow drip (Kyoto-style) brew

Did it stop dripping mid-cycle?

Cause: Grind too fine or flow restricted by cold water/valve.
Fix: Go to a coarser medium grind (sand-like). Loosen the dripper slightly or gently stir the grounds to unblock flow.

Does it taste weak or watery?

Cause: Under-extraction from coarse grind, fast drip, or too much water.
Fix: Use a finer grind, slow the drip to ~1 drop/sec, or reduce the water-to-coffee ratio.

Does it taste bitter or over-extracted?

Cause: Grind too fine, drip too slow (over 12 hours), or too high a dose.
Fix: Go coarser, speed up the drip slightly, or lower the dose.

Uneven extraction or channelling?

Cause: Dry spots in the coffee bed.
Fix: Pre-wet/bloom the grounds before starting the drip to ensure even saturation.

Stale taste or “off” flavours?

Cause: Concentrate left at room temperature too long, or unclean equipment.
Fix: Refrigerate the concentrate immediately after brewing and clean all parts thoroughly after each use.

Enjoy!

While it takes hours, the result is worth it: a clean, complex concentrate with smooth sweetness, low bitterness, and elegant clarity.

This method excels over ice, topped with milk, or sipped straight. It’s especially rewarding with light-roast single origins whose floral, fruity, or tea-like notes really shine.

It’s not the fastest way to get your coffee fix—but for those who appreciate the craft, it’s one of the most beautiful.

Slow Drip Coffee Brew Guide