Japanese Siphon Traditional
High Extraction — Two-Stir
Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness.
Parameters
- 23 g
- Coffee
- 350 g
- Water
- 1:15.2
- Ratio
- 94 °C
- Temp
- 4 medium-fine
- Grind
- 2:15
- Total
- 2
- Servings
Method
-
0:00 01Pour
Heat water. Let it rise to upper chamber.
To 350g 30s Slow -
0:30 02Stir
Add coffee. Stir vigorously up-down and left-right for 15 seconds.
-
1:00 03Stir
Second vigorous stir for 10 seconds.
-
1:30 04Wait
Remove from heat.
-
2:15 05Done
Drawdown complete.
Notes
Original source
Recipe by Jonathan Gagné, published at coffeeadastra.com.
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 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.