Cross Stir
Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction.
- Citric
- Fruity
- Medium-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 2:10
- Ratio
- 1:15.3
- Coffee
- 15 g
- Temp
- 96 °C
The Cross Stir recipe by Espresso Workshop for the Japanese Siphon uses 15 g of coffee and 230 g of water (1:15.3 ratio), at 96°C, with a target brew time of 2:10.
Parameters
- 15 g
- Coffee
- 230 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:10
- Total
- 1
- Servings
Method
-
0:00Pour
Boil water in lower chamber. Seal upper chamber once water reaches a rolling boil. Water rises to the upper chamber.
+230g 15s Slow -
0:15Wait
Reduce heat by half. Add 15g of coffee. With minimal agitation, ensure all grounds are wet.
-
0:30Swirl
Stir in a cross shape: North, South, North, South, East, West, East, West. Only break the crust.
-
1:00Swirl
Give a final gentle stir. Immediately remove heat source to trigger vacuum drawdown.
-
2:10Done
Drawdown complete. A dome-shaped coffee bed indicates even extraction. Serve promptly.
Notes
More Japanese Siphon recipes
-
Official
1:14.6by Blue Bottle Coffee
- Floral
- Citric
Total 2:30 Temp 95°C -
Classic
1:15by Hario
- Floral
- Citric
Total 2:00 Temp 96°C -
Competition Siphon
1:15- Floral
- Fruity
Total 3:30 Temp 96°C -
Dark Roast
1:13.6- Chocolate
- Caramel
Total 2:15 Temp 90°C -
High Extraction — Two-Stir
1:15.2by Jonathan Gagné
- Citric
- Fruity
Total 2:15 Temp 94°C
Other Traditional methods
Original source
Recipe by Espresso Workshop, published at espressoworkshop.co.nz.
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100g
+50g Add water