Japanese Siphon Traditional
Cross Stir
by Espresso Workshop
Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction.
Parameters
- 15 g
- Coffee
- 230 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:10
- Total
- 1
- Servings
Method
-
0:00 01Pour
Boil water in lower chamber. Seal upper chamber once water reaches a rolling boil. Water rises to the upper chamber.
To 230g 15s Slow -
0:15 02Wait
Reduce heat by half. Add 15g of coffee. With minimal agitation, ensure all grounds are wet.
-
0:30 03Swirl
Stir in a cross shape: North, South, North, South, East, West, East, West. Only break the crust.
-
1:00 04Swirl
Give a final gentle stir. Immediately remove heat source to trigger vacuum drawdown.
-
2:10 05Done
Drawdown complete. A dome-shaped coffee bed indicates even extraction. Serve promptly.
Notes
Original source
Recipe by Espresso Workshop, published at espressoworkshop.co.nz.
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 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15
- 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.