Dark Roast

Japanese Siphon Traditional by Hario

Adapted from Hario's siphon guidance for more soluble dark-roasted coffee, this version moderates extraction with a coarser grind and shorter contact. It seeks a full, smooth cup with roast sweetness and limited bitterness.

1:13.6 Ratio

2:15 Total

22g Dose

90°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

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

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:15 · total

Pour 1 / 9
0:00

10s

Pour 300g gently.

+300g→ 300g Fill gently 90°C
Prepare 2 / 9
0:10

20s

Place on the heat and wait for the water to rise into the upper chamber.
Prepare 3 / 9
0:30

5s

Add 22g of grounds.
Swirl 4 / 9
0:35

15s

Stir gently until every ground is wet.
Prepare 5 / 9
0:50

5s

Turn the heat down to keep the brew steady.

Heat: low
Steep 6 / 9
0:55

35s

Let it steep.

35s
Prepare 7 / 9
1:30

7s

Remove from the heat.
Wait 8 / 9
1:37

38s

Wait until it stops dripping.

38s
Done 9 / 9
2:15

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

Notes

Start coarser than for a light roast and reduce heat as soon as the upper chamber fills. Use restrained agitation to avoid releasing excess fines; if smoky bitterness dominates, coarsen further or remove the heat sooner.

Original source

Recipe by Hario, published at hario.co.uk.

Community