№ 175 Japanese Siphon 2:10 1:15.3 Espresso Workshop
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Espresso Workshop

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

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Parameters

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

Method

2:10 total
  1. 0:00
    Pour

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

    +230g 15s slow
  2. 0:15
    Wait

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

  3. 0:30
    Swirl

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

  4. 1:00
    Swirl

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

  5. 2:10
    Done

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

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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.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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