№ 511 Japanese Siphon 2:15 1:13.6 Community
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Dark Roast

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

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Parameters

Coffee
22 g
Water
300 g
Ratio
1:13.6
Temp
90 °C
Grind
6 medium coarse
Total
2:15
Servings
2
Grind · 6/10 · medium
FINE COARSE

Method

2:15 total
  1. 0:00
    Pour

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

    +300g 30s slow
  2. 0:30
    Stir

    Add coffee. Stir gently to wet all grounds.

  3. 1:30
    Wait

    Remove from heat immediately. Short contact time for dark roast.

  4. 2:15
    Done

    Drawdown complete.

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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.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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