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Japanese Siphon

High Extraction — Turkish-Fine

Japanese Siphon Traditional by Jonathan Gagné

Jonathan Gagné's high-extraction siphon method uses a Turkish-fine grind, a paper filter and forceful, precisely staged agitation to reach very high extraction while retaining a clean cup.

1:17 Ratio
3:00 Total
23.5g Dose
94°C Temp
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Parameters

23.5 g
Coffee
400 g
Water
1:17
Ratio
94 °C
Temp
1 extra fine
Grind
3:00
Total
~400 ml
Yield
Grind · 1/10 · extra fine
FINE COARSE

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Method

3:00 · total

Before you brew

  1. 1 Fit the paper to its holder with the edges folded upward, align the holes, hook and level it in the upper chamber, then rinse it thoroughly.
  2. 2 Pour 400g of hot water into the lower siphon chamber.
  3. 3 Heat at full power, assemble the siphon and wait until the upper chamber reaches 94°C. Then lower the heat to about two-thirds and remove the lid and temperature probe.
  1. Prepare 1 / 8
    0:00
    4s

    Add 23.5g of grounds.

  2. Swirl 2 / 8
    0:04
    11s

    Stir vigorously up and down and side to side; finish with 1 quick rotation.

    11s
  3. Steep 3 / 8
    0:15
    20s

    Let it steep undisturbed.

    20s
  4. Prepare 4 / 8
    0:35
    2s

    Turn off the heat.

    Heat: off
  5. Prepare 5 / 8
    0:37
    4s

    Remove from the heat.

  6. Swirl 6 / 8
    0:41
    3s

    Insert the paddle halfway into the slurry and give 5 slightly vigorous rotations.

    3s
  7. Wait 7 / 8
    0:44
    2m16s

    Let the coffee draw down; finish when the lower chamber starts bubbling heavily.

    2m 16s
  8. Done 8 / 8
    3:00

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

Notes

Use a well-developed coffee and grind fine enough for the grounds to clump like flour. The first agitation breaks every clump; after removing the heat, keep the paddle only halfway into the slurry so the forming bed is not disturbed. The cold wet cloth around the lower chamber is optional. Aim for heavy bubbling in the lower chamber before three minutes.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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