Competition Siphon

Japanese Siphon Traditional by Hario

Based on Hario's championship-style siphon guidance, this recipe emphasizes stable heat and controlled cross-pattern stirring. It is designed for a highly aromatic, exceptionally clean cup with even extraction and precise flavor separation.

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

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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 / 10
0:00

20s

Pour 300g gently.

+300g→ 300g Fill gently 96°C
Prepare 2 / 10
0:20

1m10s

Place on the heat and wait for the water to rise into the upper chamber.
Prepare 3 / 10
1:30

3s

Add 20g of grounds.
Swirl 4 / 10
1:33

12s

Stir in a cross — north, south, east, west.
Prepare 5 / 10
1:45

5s

Turn the heat down to keep the brew steady.

Heat: low
Steep 6 / 10
1:50

40s

Let it steep.

38s
Swirl 7 / 10
2:30

8s

Stir gently.
Prepare 8 / 10
2:38

6s

Remove from the heat.
Wait 9 / 10
2:44

46s

Wait until it stops dripping.

46s
Done 10 / 10
3:30

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

Notes

Hold the slurry at 96°C without letting it boil. Stir north-south and then east-west with equal reach, avoiding the filter; an uneven dome after drawdown signals poor agitation, while a stalled drawdown calls for a coarser grind.

Original source

Recipe by Hario, published at hario-europe.com.

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