The 18-Hour Cup of Coffee

How long would you wait for a cup of coffee (metaphorically, not literally)?  The Japanese slow drip coffee method produces iced coffee over the course of 18 hours. 

Japanese slow drippers are different. They’re beautiful objects (a cold-brew system is usually just a plastic bin with a filter), and the form has a function: unlike New Orleans cold brew, where the grounds soak for the full cycle, the slow dripper metes out water so that for every drop that falls onto the saturated grounds, a drop of coffee spirals down the hand-blown glass tubes into the waiting carafe. New Orleans cold brew works a like a big French press; a Japanese slow dripper is like making coffee with a filter cone and an eyedropper.

And why would you want to take so long to make iced coffee in this manner?  Well, taste for one. 

“It allows for the decanting of the coffee,” Waites said. “The end product is a very smooth, non-acidic cup that allows you to taste the subtle flavors that are usually masked. It lets you get to the sweetness of coffee.”

[…] James Freeman, the owner of Blue Bottle Coffee, likens a glass of slow-drip coffee to drinking aged rum or bourbon. “It has an alcoholic heat without a harshness,” he said. “There’s a slipperiness and a smoothness. I think the texture alone differentiates it from other coffee preparations. We use coffees with a lot of fruit in them, like pulped naturals.”

Don’t know if any joint has one of these in Portland, but the chances have to be great, right?

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