Competition Siphon

Japanese Siphon Traditional

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.

1:15 Ratio

3:30 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 96 °C
Temp: 5 medium-fine
Grind: 3:30
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Filter

Hario Coffee Syphon Cloth Filter (FS-103)

The cloth filter traps the finest particles, giving this championship siphon its exceptional, tea-like clarity that a metal mesh can't match.

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

Method

3:30 · total

Pour 1 / 7
0:00

Add 300g of water to the lower globe. Heat until water rises to upper globe.

+300g→ 300g Fill gently
Wait 2 / 7
0:10

Wait for water to rise to upper chamber.

80s
Stir 3 / 7
1:30

Add coffee to upper chamber. Stir in a cross pattern.

10s
Wait 4 / 7
1:40

Reduce heat to maintain temperature. Let brew.

50s
Stir 5 / 7
2:30

Quick stir to ensure even extraction.

5s
Wait 6 / 7
2:35

Remove heat source. Vacuum draws coffee down through filter.

55s
Done 7 / 7
3:30

Coffee drawn into lower globe. Serve from lower globe.

Notes

Siphon brewing uses vapor pressure to push water up through coffee, then vacuum to draw it back down through a cloth filter. The result is exceptionally clean. Stir in a cross pattern (north-south, then east-west) for even extraction. Reduce heat during brew phase to maintain 96°C without boiling.

Original source

Published at hario-europe.com.

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In the cup