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Japanese Siphon

Official

Japanese Siphon Traditional by Blue Bottle Coffee

Blue Bottle's official siphon guide shapes this medium-grind, heat-controlled recipe, pairing immersion with a vacuum drawdown. Its goal is a notably clean and sweet cup, with transparent aromatics and a polished finish.

1:12.5 Ratio
3:10 Total
24g Dose
90°C Temp
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Parameters

24 g
Coffee
300 g
Water
1:12.5
Ratio
90 °C
Temp
5 medium
Grind
3:10
Total
~300 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:10 · total

Before you brew

  1. 1 Soak the siphon filter for at least five minutes, then hook it securely into the upper chamber.
  1. Pour 1 / 11
    0:00
    5s

    Pour 300g gently.

    +300g→ 300g Fill gently 90°C
  2. Prepare 2 / 11
    0:05
    5s

    Insert the upper chamber into the lower globe and seat it straight and securely.

  3. Prepare 3 / 11
    0:10
    25s

    Place on the heat and wait for the water to rise into the upper chamber.

  4. Prepare 4 / 11
    0:35
    5s

    Turn the heat down to keep the brew steady.

    Heat: low
  5. Prepare 5 / 11
    0:40
    5s

    Add 24g of grounds.

  6. Swirl 6 / 11
    0:45
    5s

    Stir gently until every ground is wet.

    Fill gently
  7. Steep 7 / 11
    0:50
    1m10s

    Let it steep undisturbed.

    1m 10s
  8. Prepare 8 / 11
    2:00
    5s

    Remove from the heat.

  9. Swirl 9 / 11
    2:05
    5s

    Stir vigorously 10 times.

    Fill briskly
  10. Wait 10 / 11
    2:10
    1m

    Wait until it stops dripping.

    1m
  11. Done 11 / 11
    3:10

    The coffee has drawn down into the lower chamber. Serve.

Notes

Keep the upper chamber between 85-91°C, wet the grounds thoroughly, then leave them untouched for 70 seconds. Remove the siphon from the heat before the final ten brisk stirs and let the vacuum draw the coffee down.

Original source

Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.

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