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Japanese Siphon

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
  1. Pour 1 / 10
    0:00
    20s

    Pour 300g gently.

    +300g→ 300g Fill gently 96°C
  2. Prepare 2 / 10
    0:20
    1m10s

    Place on the heat and wait for the water to rise into the upper chamber.

  3. Prepare 3 / 10
    1:30
    3s

    Add 20g of grounds.

  4. Swirl 4 / 10
    1:33
    12s

    Stir gently.

    7s
  5. Prepare 5 / 10
    1:45
    5s

    Turn the heat down to keep the brew steady.

    Heat: low
  6. Steep 6 / 10
    1:50
    40s

    Let it steep.

    38s
  7. Swirl 7 / 10
    2:30
    8s

    Stir gently.

    5s
  8. Prepare 8 / 10
    2:38
    6s

    Remove from the heat.

  9. Wait 9 / 10
    2:44
    46s

    Wait until it stops dripping.

    46s
  10. 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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