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.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 96 °C
- Grind
- 5 medium fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Pour
Add 300g of water to the lower globe. Heat until water rises to upper globe.
+300g 10s slow -
0:10Wait
Wait for water to rise to upper chamber.
80s -
1:30Stir
Add coffee to upper chamber. Stir in a cross pattern.
10s -
1:40Wait
Reduce heat to maintain temperature. Let brew.
50s -
2:30Stir
Quick stir to ensure even extraction.
5s -
2:35Wait
Remove heat source. Vacuum draws coffee down through filter.
55s -
3:30Done
Coffee drawn into lower globe. Serve from lower globe.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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.
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