Cross Stir
Open in appEspresso Workshop Coffee Roasters in New Zealand is the source for this double-stir siphon method. A cross-pattern agitation scheme promotes uniform saturation and aims for a balanced, clean cup with articulate sweetness.
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Parameters
- 15 g
- Coffee
- 230 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 1:55
- Total
- ~230 ml
- Yield
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Method
1:55 · totalBefore you brew
- 1 Fit the siphon filter in the upper chamber, pull it down and hook it securely to the tube.
- 2 Pour 230g of hot water into the lower siphon chamber.
- 3 Heat the lower globe; when the water boils, seal the upper chamber and wait for the water to rise.
-
Prepare 1 / 80:00~3s
Reduce the heat by half.
Heat: half -
Prepare 2 / 80:03~5s
Add 15g of grounds.
-
Swirl 3 / 80:08~5s
Stir gently until every ground is wet.
Fill gently -
Swirl 4 / 80:13~32s
Stir north-south twice, then west-east twice. Let it steep.
-
Swirl 5 / 80:45~5s
Stir gently.
Fill gently -
Prepare 6 / 80:50~7s
Remove from the heat.
-
Wait 7 / 80:57~58s
Wait until it stops dripping.
58s -
Done 8 / 81:55
The coffee has drawn down into the lower chamber. Serve.
Notes
Original source
Recipe by Espresso Workshop, published at espressoworkshop.co.nz.
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Definitions, ratios and protocols behind this recipe.
- Siphon Two glass chambers, a heat source, and a vacuum. Water is driven upward into the coffee by vapour pressure, steeps as a full immersion, then gets pulled back down through a filter when the heat comes off. It is the most theatrical brewer in coffee and the one most often dismissed as theatre — which is a shame, because the cup it makes is genuinely hard to get any other way.
- Siphon (vacuum pot) A two-chamber brewer that uses heat-driven vapour pressure to push water up into the coffee, then a vacuum to pull the finished brew back down through a filter. Also spelled syphon, and called a vacuum pot in older writing.
