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.

1:14.6 Ratio

2:30 Total

24g Dose

95°C Temp

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Parameters

24 g
Coffee: 350 g
Water: 1:14.6
Ratio: 95 °C
Temp: 5 medium
Grind: 2:30
Total: ~350 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:30 · total

Pour 1 / 10
0:00

10s

Pour 350g gently.

+350g→ 350g Fill gently 95°C
Prepare 2 / 10
0:10

20s

Place on the heat and wait for the water to rise into the upper chamber.
Prepare 3 / 10
0:30

5s

Add 24g of grounds.
Swirl 4 / 10
0:35

15s

Stir gently until every ground is wet.

10s
Prepare 5 / 10
0:50

5s

Turn the heat down to keep the brew steady.

Heat: low
Steep 6 / 10
0:55

35s

Let it steep.

35s
Swirl 7 / 10
1:30

5s

Stir gently.

5s
Prepare 8 / 10
1:35

7s

Remove from the heat.
Wait 9 / 10
1:42

48s

Wait until it stops dripping.

48s
Done 10 / 10
2:30

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

Notes

Keep heat steady enough to hold water in the upper chamber without aggressive bubbling, then wet the medium grounds evenly with a gentle stir. Steep for 90s, remove heat cleanly, and avoid disturbing the bed during drawdown.

Original source

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

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Blue Bottle Coffee

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In the cup