How to brew drip bag coffee
A drip bag (cà phê túi lọc or phin giấy in Vietnamese) is a paper pouch of ground coffee that hooks over your cup: you pour hot water through it. About 3 minutes, no gear needed.
- Time 4 min
- Difficulty Easy
- Serves 1 cup
- Drip bag
- Coffee
- 1 bag (usually 10–12 g; some are 20 g)
- Water
- About 15 ml per g of coffee (10–12 g bag → 150–180 ml)
- Water temperature
- 90–94 °C (off the boil for 1 min)
- Bloom
- 20–30 ml water, 30 sec
- Total time
- 2–3 min, 3–4 pours
You need
- Drip bag · 1 bag (10–12 g)
- Hot water at 90–94 °C · 150–180 ml
- Tall cup or mug
Method
Boil the water and let it rest about 1 minute to 90–94 °C. Rinse the cup with hot water to warm it.
Shake the bag gently so the coffee settles to the bottom, then tear it open along the line at the top.
Pull the two paper hooks apart and hang the bag firmly on the rim of the cup.
Pour 20–30 ml of water to wet all the coffee and wait 30 seconds for it to bloom.
Pour slowly in circles to near the top of the bag, wait for it to drain, then pour again. Use 3–4 pours to reach about 15 ml per g of coffee: 150–180 ml for a 10–12 g bag, about 300 ml for a 20 g bag.
When it has finished dripping, lift the bag out and throw it away. Stir and enjoy.
Tip: Remember about 15 ml of water per g of coffee and any bag size works: a 20 g bag takes about 300 ml. If it tastes weak use less water and pour more slowly; if it is harsh the water is too hot. Use a tall cup so the bag does not sit in the coffee.
