Classic

Japanese Siphon Traditional by Blue Bottle Coffee

Blue Bottle's classic siphon framework uses full immersion followed by vacuum drawdown through a cloth filter. A calm 70-second steep and a brisk final stir showcase aromatic complexity in a clean, tea-like cup.

1:15 Ratio

2:30 Total

20g Dose

90°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 90 °C
Temp: 5 medium
Grind: 2:30
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Filter

Hario Coffee Syphon Cloth Filter (FS-103)

A cloth filter is the classic siphon choice, catching fines for the clean, tea-like body that defines this cup where metal would let more through.

Or use Hario Syphon Paper Filter · Sibarist SYPHON (FAST)

Method

2:30 · total

Before you brew

1 Soak the siphon filter for at least five minutes, then hook it securely into the upper chamber.
2 Pour 300g of hot water into the lower siphon chamber.
3 Heat the lower globe; when the water boils, seal the upper chamber and wait for the water to rise.
4 Lower the heat and wait until the water in the upper chamber stabilizes at 90°C.

Prepare 1 / 7
0:00

~4s

Add 20g of grounds.
Swirl 2 / 7
0:04

~5s

Stir gently until every ground is wet.

Fill gently
Steep 3 / 7
0:09

~1m10s

Let it steep undisturbed.

1m 10s
Prepare 4 / 7
1:19

~3s

Remove from the heat.
Swirl 5 / 7
1:22

~8s

Stir vigorously 10 times.

Fill briskly
Wait 6 / 7
1:30

~1m

Wait until it stops dripping.

1m
Done 7 / 7
2:30

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

Notes

Soak, center and tension the cloth filter before heating. Hold the upper chamber at 90°C, steep undisturbed for 70 seconds, then remove the heat and stir ten times before drawdown.

Original source

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

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