Classic
Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity.
- Floral
- Citric
- Medium-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 2:00
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 96 °C
The Classic recipe by Hario for the Japanese Siphon uses 20 g of coffee and 300 g of water (1:15 ratio), at 96°C, with a target brew time of 2:00.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00Pour
Water rises to upper chamber. Add coffee. Stir gently.
+300g 15s Slow -
0:45Wait
Brew for 45 seconds. Stir gently once.
-
1:00Wait
Remove heat source. Coffee draws down to lower chamber.
-
2:00Done
Brew complete. Remove upper chamber and serve.
Notes
More Japanese Siphon recipes
-
Official
1:14.6by Blue Bottle Coffee
- Floral
- Citric
Total 2:30 Temp 95°C -
Competition Siphon
1:15- Floral
- Fruity
Total 3:30 Temp 96°C -
Dark Roast
1:13.6- Chocolate
- Caramel
Total 2:15 Temp 90°C -
Cross Stir
1:15.3by Espresso Workshop
- Citric
- Fruity
Total 2:10 Temp 96°C -
High Extraction — Two-Stir
1:15.2by Jonathan Gagné
- Citric
- Fruity
Total 2:15 Temp 94°C
Other Traditional methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario.co.jp.
Next step
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100g
+50g Add water