Japanese Siphon

Dark Roast

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Japanese Siphon Traditional

Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction.

1:13.6 Ratio

2:15 Total

22g Dose

90°C Temp

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Parameters

22 g
Coffee: 300 g
Water: 1:13.6
Ratio: 90 °C
Temp: 6 medium-coarse
Grind: 2:15
Total: ~300 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

2:15 · total

Pour 1 / 4
0:00

Heat water to 90°C. Let it rise to upper chamber.

+300g→ 300g Fill gently
Stir 2 / 4
0:30

Add coffee. Stir gently to wet all grounds.
Wait 3 / 4
1:30

Remove from heat immediately. Short contact time for dark roast.
Done 4 / 4
2:15

Drawdown complete.

Notes

Dark roasts extract faster in the siphon. Use a coarser grind and shorter steep time. Remove heat after just 60 seconds of contact. The visual drama of siphon brewing enhances the dark roast experience.

Original source

Published at hario.co.uk.

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In the cup