Japanese Siphon Traditional
Dark Roast
Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction.
Parameters
- 22 g
- Coffee
- 300 g
- Water
- 1:13.6
- Ratio
- 90 °C
- Temp
- 6 medium-coarse
- Grind
- 2:15
- Total
- 2
- Servings
Method
-
0:00 01Pour
Heat water to 90°C. Let it rise to upper chamber.
To 300g 30s Slow -
0:30 02Stir
Add coffee. Stir gently to wet all grounds.
-
1:30 03Wait
Remove from heat immediately. Short contact time for dark roast.
-
2:15 04Done
Drawdown complete.
Notes
Original source
Published at hario.co.uk.
More Japanese Siphon recipes
See all Japanese Siphon recipes →- 01 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30
- 02 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00
- 03 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. Ratio 1:15 Time 3:30
- 04 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10
- 05 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15
Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.