Kyoto Ice Tower
€119,00
Alennushinta
€119,00
Normaalihinta
Siirry tuotetietoihin
Kyoto Ice Tower
Glass tower · Ice drip · Adjustable valve · Slow cold extraction
€119,00
Alennushinta
€119,00
Normaalihinta
The Kyoto-style cold drip, scaled down for the home counter. Ice on top, coffee in the middle, cold extract below. The drip rate is yours to set, faster for an afternoon batch, slower for an overnight one.
The Kyoto Ice Tower is a glass cold drip coffee maker built in three chambers: ice and water on top, coffee grounds in the middle, finished concentrate in the carafe below. An adjustable valve sets the drip rate, around one drop per second, so cold water passes through the grounds slowly over several hours. The result is a clean, low-acidity concentrate you can pour straight over ice or stretch with water or milk.
Ice, drip, patience.
Discover more
Specifications
Body material
Heat-resistant glass with BPA-free fittings
Type
Ice drip tower, slow cold extraction
Yield
A full carafe of concentrate, several servings over ice
Brew time
Roughly 4 to 6 hours at one drop per second
Drip control
Adjustable valve, dial-controlled
Finish
Clear glass body, dark valve and lid
Power
None, gravity-fed drip system
Assembly
Stacking chambers, no tools needed
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 keep the body crystal clear. A gentle hand wash preserves clarity far longer than the dishwasher.
- 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: Run equal parts water and white vinegar through the tower without grounds, then rinse twice with plain water. This clears mineral buildup left by tap water ice.
Frequently asked
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.
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 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.