Kyoto Ice Tower — scale reference

Kyoto Ice Tower

$259.00
$259.00
Skip to product information
Kyoto Ice Tower — scale reference
  • Kyoto Ice Tower — scale reference
  • Kyoto Ice Tower — Cold Brew
  • Kyoto Ice Tower — in use
  • Kyoto Ice Tower — anatomy detail
  • Kyoto Ice Tower — macro texture
Kyoto Ice Tower

Kyoto Ice Tower

$259.00
$259.00

Glass tower · Ice drip · Adjustable valve · 20 oz capacity

The Kyoto-style cold drip, scaled down for a single carafe. Ice on top, coffee in the middle, cold extract below. The drip rate is yours to set, fast for an afternoon, slow for an overnight.

The Kyoto Ice Tower is a glass cold drip coffee maker with three chambers: ice on top, coffee grounds in the middle, brewed concentrate below. An adjustable valve controls the drip rate, one drop per second yields about 20 oz in four to six hours.

Ice, drip, patience.
Discover more

Specifications

Body material Borosilicate glass, BPA-free plastic
Type Ice drip tower, slow extraction
Capacity 20 oz carafe, 13.5 oz (14 oz) ice chamber
Serves 3 people, or concentrate for dilution
Brew time 4–6 hours at 1 drop per second
Drip control Adjustable valve, dial-controlled
Weight 1.3 lbs (0.6 kg) empty
Finish Clear glass body, black valve and lid
Power None, gravity-fed drip system

Care & maintenance

Glass forgives almost everything. The valve and filter need a weekly scrub.

  • Hand wash the glass: Warm soapy water and a soft sponge. The carafe and ice chamber are dishwasher-safe, but hand washing preserves clarity longer.
  • Clean the valve weekly: Disassemble the drip valve and rinse all parts under warm water. Coffee oils clog the needle and slow the drip rate over time.
  • Rinse the filter immediately: Used grounds left in the filter basket stain and trap oils. A quick rinse right after brewing keeps the next batch tasting clean.
  • Descale monthly: Fill the ice chamber with equal parts water and white vinegar, let it drip through without grounds, then rinse twice with plain water. This removes mineral buildup from tap water ice.

Frequently asked

How does ice drip differ from immersion cold brew?

Immersion steeps grounds in cold water for 12–24 hours, yielding a fuller body and heavier mouthfeel. Ice drip extracts more slowly through gravity, producing a lighter, cleaner cup with more delicate aromatics.

What grind should I use?

Medium to medium-coarse, similar to pour-over. Too fine clogs the filter and stalls the drip. Too coarse under-extracts and tastes weak. The grind should feel like coarse sand between your fingers.

How much coffee do I need?

A 1:10 ratio works well, about 2 oz (60 g) of coffee for the full 20 oz brew. This yields a concentrate you can drink straight over ice or dilute 1:1 with water or milk. Adjust to taste after the first batch.

What drip rate should I aim for?

One drop per second is the standard. Faster risks under-extraction and sour notes. Slower can over-extract and pull bitterness. Set the valve, watch the first few drips, then walk away, it takes care of itself.

Can I use regular tap water ice?

Yes, but filtered water ice tastes cleaner. Tap water minerals can lend a metallic edge, especially in longer brews. If your tap water tastes fine cold, the ice will too.