Kyoto style cold brew coffee is made by letting cold or ambient water slowly passing (drop by drop) grounds through coffee. The continuous flow of water actively extracts coffee compounds which converts the unsaturated water into Cold Brew Coffee. Kyoto Style cold brew, or cold drip coffee, is also known around the world as Dutch coffee. It is documented as far back as the 1600s in Japan, where it’s believed the method was introduced by Dutch traders who brought cold brew on their ships.
Kyoto Cold Brew is crafted in a glass tower brewer. The brewer is an over under device where the cold water drips from a top reservoir, through the ground bed and into the bottom tank. These glass tower brewers are using for brewing small quantities of cold brew coffee. We designed special brewing facility for getting large scale Cold Brew Coffee with an industrial process of Kyoto Style.
The difference of Kyoto Style and traditional Toddy method Cold brew often made using a Toddy, involves allowing the entire collection of coffee grounds to soak in water for a period of time (12-24 hours). This is a full immersion brewing method because the water and beans are in full contact with each other throughout the entire brew.
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