Japanese Blend Drip Bag Coffee - Dark Roast

☕ Flavor Analysis | Is this the right fit for you?

• Low Acidity: Focuses on body and bittersweet balance, steering clear of the fruity acidity route.
• Clear Primary Tones: Dark chocolate, cocoa, and brown sugar lingering sweetness with high flavor recognizability.
• Extended Finish: You can feel a hint of spice and a sweet finish reminiscent of dark dried fruits.

📊 Flavor Highlights (Sensory Evaluation)

Overall style: The main theme is dark chocolate and cocoa, with a finish carrying a slight brown sugar sweetness (the drip bag's performance focuses on mature roasted aromas, and the layers are more concentrated than a pour-over).

Flavor Progression (Front / Middle / Finish)

• Front (Head): Dark chocolate and caramel roasted sweetness lead the way; concentrated aroma and noticeable thickness.
• Middle (Body): Cocoa bittersweetness becomes the main theme; the mouthfeel is thick, rounded, and not harsh.
• Finish (Finish): Brown sugar lingering sweetness extends, accompanied by light spice notes and a mildly sweet impression of dark dried fruits.

💧 Drip Bag Brewing Guide | 10g/bag

We use oxygen absorbers for freshness, which makes the grounds tighter inside the bag, potentially causing a slower flow rate during brewing. Simply tap the bag to loosen the grounds first, and you will more stably extract a clean bittersweetness and lingering sweetness.

• Suggested Temperature: 88°C–90°C (Try 90°C–91°C for a cleaner cup).
• Suggested Water Volume: 150–170ml (10g/bag; use 150ml for a stronger cup, or 170ml for a smoother cup).
• Suggested Cup Type: Tall cup (avoids the drip bag steeping in the coffee liquid, resulting in a cleaner cup).
• Pouring Method: Bloom for 25–30 seconds + 2–3 pours, maintaining a steady, small water flow.

✅ Essential Drip Bag Tips (Must Do)

• Tap/Shake to Loosen Grounds (Crucial): Before tearing open, tap the bag firmly a few times to loosen the grounds, preventing an overly slow flow rate caused by the tightly packed oxygen-free freshness packaging.
• Do Not Steep: Use a tall cup to let the coffee drip down without steeping back into the liquid for a cleaner flavor.
• Do Not Squeeze the Filter Bag: Remove the bag when it is almost done dripping; squeezing easily extracts harsh bitterness and astringency.

Quick Adjustment Tips:

• For a stronger, dark chocolate-like cup: 88–89°C, 150ml, divide into 2 pours. Let it drip until the coffee bed is nearly exposed before pouring again → Higher body, more concentrated sweetness.
• For milk coffee: Brew a stronger cup with 140–150ml, then add 120–180ml of milk/oat milk → Cocoa and brown sugar notes are more easily preserved.

Drip Bag Tip: Dark roasts are most afraid of "over-extraction + squeezing." Loosening the grounds, pouring in stages with a small water flow, and removing the bag once it finishes dripping is the easiest way to extract a clean bittersweetness and brown sugar lingering sweetness.

👨🔬 Meet the Roaster | Rika Tanaka

A professional coffee roaster from Japan, holding two prestigious international certifications:

• SCAJ (Specialty Coffee Association of Japan) Advanced Barista
• JCQA Certified Coffee Instructor

Supplementary Note

The flavor descriptions on this page are subjective sensory experiences intended to help understand the flavor direction; actual performance may vary based on cup type, pouring method, water temperature, water quality, and personal preference. Because drip bags are significantly affected by the coffee bed thickness and flow rate, it is recommended to fine-tune the total water volume and pouring rhythm based on whether it is "too slow / too weak" to find the perfect strength and balance for you.