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Japanese Siphon

High Extraction — Two-Stir

Japanese Siphon Traditional by Jonathan Gagné

Published by Jonathan Gagne on Coffee ad Astra, this high-extraction siphon method combines a fine grind with two deliberate agitation phases. Its goal is a deeply sweet, evenly extracted cup that remains clear and aromatic.

1:15.2 Ratio
2:15 Total
23g Dose
94°C Temp
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Parameters

23 g
Coffee
350 g
Water
1:15.2
Ratio
94 °C
Temp
4 medium-fine
Grind
2:15
Total
~350 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:15 · total
  1. Pour 1 / 10
    0:00
    10s

    Pour 350g gently.

    +350g→ 350g Fill gently 94°C
  2. Prepare 2 / 10
    0:10
    20s

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

  3. Prepare 3 / 10
    0:30
    5s

    Add 23g of grounds.

  4. Swirl 4 / 10
    0:35
    20s

    Stir vigorously.

    15s
  5. Prepare 5 / 10
    0:55
    5s

    Turn the heat down to keep the brew steady.

    Heat: low
  6. Swirl 6 / 10
    1:00
    12s

    Stir vigorously.

    10s
  7. Steep 7 / 10
    1:12
    18s

    Let it steep.

    18s
  8. Prepare 8 / 10
    1:30
    7s

    Remove from the heat.

  9. Wait 9 / 10
    1:37
    38s

    Wait until it stops dripping.

    38s
  10. Done 10 / 10
    2:15

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

Notes

Make the first stir strong enough to saturate every particle, then use the second to restore even suspension without whipping air into the slurry. If drawdown slows sharply, reduce agitation or coarsen before lowering extraction.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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