Japanese Siphon Traditional
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.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 300g of water to the lower globe. Heat until water rises to upper globe.
To 300g 10s Slow -
0:10 02Wait
Wait for water to rise to upper chamber.
80s -
1:30 03Stir
Add coffee to upper chamber. Stir in a cross pattern.
10s -
1:40 04Wait
Reduce heat to maintain temperature. Let brew.
50s -
2:30 05Stir
Quick stir to ensure even extraction.
5s -
2:35 06Wait
Remove heat source. Vacuum draws coffee down through filter.
55s -
3:30 07Done
Coffee drawn into lower globe. Serve from lower globe.
Notes
Original source
Published at hario-europe.com.
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 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00
- 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
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.