Quick answer

Using a Kyoto-style slow drip coffee tower means assembling the glass chambers, filling the top with ice and water, and letting it drip over ground coffee for about three hours. The Yama Tower is a premium choice for this method.

Why choose a Kyoto-style tower?

Unlike immersion cold brew, a slow drip tower uses ice-cold water that drips one drop at a time through a bed of coffee grounds. This extracts a cleaner, brighter flavor with less bitterness. The process takes about three hours, so plan ahead. The Yama Tower is made from hand-blown borosilicate glass by master glassblowers, ensuring even heat distribution and durability during the long brew cycle.

What you need to start

You only need ice, filtered water, and fresh coffee. No electricity or special filters are required. The tower comes with glass chambers, a drip valve, and a wooden stand. Make sure you have a stable, level surface and a carafe or vessel to catch the finished coffee.

How to brew with a Kyoto-style tower

  1. Assemble the tower: Place the wooden stand on a level surface. Attach the top ice chamber to the middle drip chamber, then place the bottom collection vessel underneath. Ensure all glass joints are secure but not overtightened. Common mistake: Forgetting to wet the gaskets slightly can cause a slow leak.
  2. Add coffee grounds: Grind coffee to a medium-coarse consistency—similar to sea salt. Place a paper filter or metal mesh in the middle chamber, then add the grounds. Tap the chamber gently to level the bed. Common mistake: Using too fine a grind will clog the drip and stall the brew. Check that the drip valve is closed before adding ice.
  3. Fill with ice and water: Fill the top chamber with ice cubes and top off with cold filtered water. The ice will melt slowly, providing a consistent drip rate. Common mistake: Using only ice without water creates temperature swings and inconsistent flow.
  4. Adjust the drip rate: Open the drip valve so that water falls at about 1 drop per second. Too fast and the coffee will be weak; too slow and it may stall. Adjust the valve as needed over the first few minutes. Common mistake: Setting the rate once and walking away—check it after 10 minutes to stabilize. Aim for 1 drop per second for a balanced extraction.
  5. Brew and collect: Let the tower drip for about three hours. The finished coffee will be concentrated and smooth. Once the ice chamber is empty, wait a few more minutes for the last drips to pass through the grounds. Common mistake: Removing the collection vessel too early—wait until dripping stops completely. Store the finished concentrate in the fridge for up to a week.

  • Yama Tower: Kyoto-Style Slow Drip Coffee: Made from premium hand-blown borosilicate glass by master glassblowers. The high-quality glass ensures even cooling and resists thermal shock during the long brew cycle.

    Yama Tower: Kyoto-Style Slow Drip Coffee

    Yama Tower: Kyoto-Style Slow Drip Coffee