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Japanese Siphon

Cross Stir

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Japanese Siphon Traditional by Espresso Workshop

Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction.

1:15.3 Ratio
2:10 Total
15g Dose
96°C Temp
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Parameters

15 g
Coffee
230 g
Water
1:15.3
Ratio
96 °C
Temp
5 medium
Grind
2:10
Total
~230 ml
Yield
Grind · 5/10 · medium
FINE COARSE

Method

2:10 · total
  1. Pour 1 / 5
    0:00

    Boil water in lower chamber. Seal upper chamber once water reaches a rolling boil. Water rises to the upper chamber.

    +230g→ 230g Fill gently
  2. Wait 2 / 5
    0:15

    Reduce heat by half. Add 15g of coffee. With minimal agitation, ensure all grounds are wet.

  3. Swirl 3 / 5
    0:30

    Stir in a cross shape: North, South, North, South, East, West, East, West. Only break the crust.

  4. Swirl 4 / 5
    1:00

    Give a final gentle stir. Immediately remove heat source to trigger vacuum drawdown.

  5. Done 5 / 5
    2:10

    Drawdown complete. A dome-shaped coffee bed indicates even extraction. Serve promptly.

Notes

Source: Espresso Workshop Coffee Roasters (espressoworkshop.co.nz). Use filtered water with pH neutral and 80-120 ppm. The cross-stir pattern (North-South, East-West) ensures even saturation without over-agitation. Drawdown should take 60-75 seconds.

Original source

Recipe by Espresso Workshop, published at espressoworkshop.co.nz.

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Pour

0:00

230g

Pour · 1/5 0:00