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Japanese Siphon

Cross Stir

Japanese Siphon Traditional by Espresso Workshop

Espresso 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.

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

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Method

2:10 · total
  1. Pour 1 / 10
    0:00
    5s

    Pour 230g gently.

    +230g→ 230g Fill gently 96°C
  2. Prepare 2 / 10
    0:05
    10s

    Place on the heat and wait for the water to rise into the upper chamber.

  3. Prepare 3 / 10
    0:15
    5s

    Reduce the heat by half.

    Heat: half
  4. Prepare 4 / 10
    0:20
    5s

    Add 15g of grounds.

  5. Swirl 5 / 10
    0:25
    5s

    Stir gently.

    5s
  6. Swirl 6 / 10
    0:30
    30s

    Break the crust with a spoon.

    15s
  7. Swirl 7 / 10
    1:00
    5s

    Stir gently.

    5s
  8. Prepare 8 / 10
    1:05
    7s

    Remove from the heat.

  9. Wait 9 / 10
    1:12
    58s

    Wait until it stops dripping.

    58s
  10. Done 10 / 10
    2:10

    The coffee has drawn down into the lower chamber. Serve.

Notes

Use neutral-pH filtered water around 80ppm to 120ppm. Keep both cross stirs controlled and clear of the filter; if the bed domes unevenly, improve the reach of the stir before changing grind.

Original source

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

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