This is technically another method of cold brewing, but it's distinct enough to warrant its own category. You've likely seen a Kyoto brewer even if you don't realize it: They're those wood-framed towers of twisty glass tubes and cylinders that look like something from a steampunk science lab and are often seen lingering behind coffee shop counters. Yeah, those
things—they're not just ornamental! The main two you're going to see in the wild are the Yama
and the Oji
brands. You don't actually need to know that, but if you want to impress someone in a café by saying, "Those Oji drippers are hand-made by glass blowers in Japan, you know?"—well, now you can. You're welcome. They work basically like this: Water is poured into the top cylinder; it slowly drips down into the coffee in the cylinder below; each drip subsequently provokes one drip of coffee into the container below that. Painstaking as it sounds, it's typically a little quicker than the Toddy—about eight hours, although adjustable taps allow baristas to set the exact drip rate. Proponents argue that this high level of control and extremely gentle process makes for a lighter, sweeter cup that retains more of the coffee's characteristics (or, as the Oji website puts it: "In the conventional water dripper, coffee beans are not extracted smoothly as water move to center but our 'Doppi' successed makes solution about it.") Others can't taste the difference. One thing everyone agrees is that these things look a damn sight cooler than the standard cold-brew bucket, and the theater of the machinery is a big part of this method's appeal.
At similar trendy coffee shops to other cold-drip methods. You should be able to spot these brewers through a coffeeshop window, as they're both eye-catching and huge. In New York, you can find one at the Blue Bottle