Japanese Siphon Traditional
Classic
by Hario
Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Water rises to upper chamber. Add coffee. Stir gently.
To 300g 15s Slow -
0:45 02Wait
Brew for 45 seconds. Stir gently once.
-
1:00 03Wait
Remove heat source. Coffee draws down to lower chamber.
-
2:00 04Done
Brew complete. Remove upper chamber and serve.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
More Japanese Siphon recipes
See all Japanese Siphon recipes →- 01 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30
- 02 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Ratio 1:15 Time 3:30
- 03 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15
- 04 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10
- 05 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15
More by Hario
View all recipes by Hario →Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.