Kyoto Cold Brew Guide

Kyoto Cold Brew Guide

In this guide, we are using a Yama 25-cup Cold Drip maker aka Kyoto maker

What you’ll need:

  • 250g single origin coffee - preferably one with fruit notes

  • Goose neck kettle

  • 25-cup Yama cold drip maker (8-cup version works too)

  • Any food scale

  • Coffee grinder (hand grinders are cheaper but harder to use. Burr grinders are more expensive but more accurate and consistent)

  • 1600g ice

LETS BEGIN


  1. Grind 250g coffee at a medium coarse grind size (preferably a S.O. with fruit notes aged for 3 weeks)

  2. Heat 450g of water in your kettle to 202 degrees

  3. Insert wet stone filter into middle chamber, than add the coffee (pour slowly)

  4. Pour the hot water onto the coffee slowly in circles

  5. Gently stir so that water touches all the coffee. Take 10-second breaks every few stirs to give the coffee time to bloom in the water. We want to saturate all the coffee in water without overly agitating it

  6. Place the round filter above the grinds when you are done pouring and all the bubbles have settled

  7. Place the middle chamber back in the tower and let it drain for at least an hour

  8. While you wait, add 1600g of ice and 1400g of cold water to the top chamber. Don’t let it drip yet

  9. After the hour, you can then turn the nozzle to drip the water into the coffee. Aim for 1 drop per second

The whole drip process should take 12 hours give or take. If you notice water isn’t getting through or its taking way too long, your grind size is too fine.

Keep in mind depending on the temperature and humidity level in the room, the drip speed will change after a few hours. Keep a look out and adjust accordingly.

Abraham AwadMuse Coffee Companycold brew, kyoto cold brew, slow drip coffee, yama, muse coffee, modcup coffee, lyndhurst, new jesey, north jersey, rutherford, nutley, brew guide