Kyoto cold brewing is the process of slowly passing cold or ambient water through a bed of coffee grounds. This brewing technique is an active extraction process as unsaturated water is constantly introduced and passed through the ground bed. The continuous flow of water actively extracts coffee compounds which converts the unsaturated water into Cold Brew Coffee.
Kyoto style extraction is controlled by managing the flow rate of the water through the ground bed. Since varying the flow rate directly changes the brew time, this simple control can bring significant craftability to Cold Brew extraction. The filtration in Kyoto brewing is achieved through an extremely effective self filtering process. The ground bed acts as the filter media which results in crystal clear brew. The active extraction process of Kyoto brewing provides fundamental advantages including a more controlled extraction, shorter brew times, greater yields and a bright clarity in the cup.
Historically, Kyoto Cold Brew is crafted in a glass tower brewer. The brewer is an over under device where the water drips from a top reservoir, through the ground bed and into the bottom collection tank. These glass tower brewers are beautiful and are known for crafting small quantities of Specialty cold brew. While Kyoto brewing is recognized for superb cup quality, the small batch size has precluded this method from being a viable option when scaling commercial cold brew. This all changed in 2017 when Brew Bomb Cold Brew Equipment introduced patented technology for scaling Kyoto cold brew production. Brew Bomb offers a number of commercial brewers ranging from the large scale
X-60 to the shop level
Ace Brewer.