Kyoto Ice Tower

How does ice drip differ from immersion cold brew?

Immersion steeps grounds in cold water for 12 to 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.

How coarse should the grounds feel in the Kyoto Ice Tower's middle chamber?

Like coarse sand between your fingers: a medium to medium-coarse grind, close to pour-over. Too fine clogs the filter and stalls the one-drop-per-second drip, too coarse tastes weak.

How much coffee do I need?

A 1:10 ratio of coffee to water is a reliable starting point. It yields a concentrate you can drink straight over ice or dilute about 1:1 with water or milk. Adjust to taste after your 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.

How long does one batch take?

Roughly 4 to 6 hours at one drop per second. Start it in the morning for an afternoon batch, or slow the valve for an overnight one.

Does it need electricity?

No. It is gravity-fed, so there is nothing to plug in. The chambers stack without tools: ice and water on top, grounds in the middle, the carafe below.

How do I keep the Kyoto Ice Tower's glass crystal clear?

Hand wash it with warm soapy water and a soft sponge, which keeps the heat-resistant glass clear far longer than the dishwasher. Once a month, run equal parts water and white vinegar through it without grounds, then rinse twice with plain water.

What's a cold drip tower and is it worth it?

A cold drip tower lets ice water fall drop by drop through the grounds over several hours, giving a smooth, low-acid concentrate. The Kyoto Ice Tower is heat-resistant glass in three chambers with an adjustable valve, about 4 to 6 hours, no power. The Slow Cold Drip Tower comes in 600 or 800 ml with a reusable steel mesh filter.

How do I make cold brew concentrate at home?

Use more coffee than usual, about 1:5 to 1:8 coffee to water, ground coarse, and steep cold for many hours or drip it through a tower. Dilute with water or milk to serve. The Kyoto Ice Tower produces a full carafe of concentrate over about 4 to 6 hours with no power. Store it in the fridge in a sealed glass, and serve in the Cascade Clear Tumbler.

Can you heat up cold brew coffee?

Yes. Warm the cold brew gently, or mix the concentrate with hot water; it stays smooth and low in acidity, though some delicate aromas fade. To make the concentrate, the Kyoto Ice Tower or the Slow Cold Drip Tower. An electric kettle with presets, like the Sentinel Smart Kettle, heats water for diluting.

Gift for someone who is always making iced coffee?

The Kyoto Ice Tower is a glass cold drip maker that turns ice water into a smooth concentrate over 4 to 6 hours, nice to watch on the counter. Add the Tempo Glass Mug with bamboo lid and glass straw, or a cold foam frother like the Le Maestro Milk Frother. More: our cold brew makers.