Yama Glass Cold Drip Tower

The brewing time depends on your drip rate, but generally, a full 100 oz batch takes between 6 to 12 hours. The goal is a slow, steady drip that fully saturates the grounds to extract maximum flavor without bitterness.

The tower is made of hand-blown borosilicate glass, which is heat-resistant and durable, but it should still be handled with care. Cleaning is straightforward; the glass components can be hand-washed with mild soap and warm water, though you will need a long bottle brush to reach the bottom of the carafe.

Yes, the system uses a dual-filtration method. It includes a reusable ceramic filter at the base of the coffee chamber and requires disposable paper filters on top of the grounds to ensure an even water distribution and a clean, sediment-free cup.

This is a substantial piece of equipment. It stands at approximately 112 cm tall with a footprint of about 30 cm by 30 cm, so you will need a dedicated, stable area with enough vertical clearance to accommodate its height.

Absolutely. You can control the strength by adjusting the drip valve at the top of the tower. A slower drip rate increases contact time between the water and grounds, resulting in a more concentrated, syrupy brew.

For cold drip, a medium-coarse grind is ideal—similar to what you would use for a French press or Chemex. If the grind is too fine, the water may struggle to pass through, potentially causing the filter to clog.