Iced Siphon

Japanese Siphon Traditional

Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee.

1:10 Ratio

3:10 Total

25g Dose

96°C Temp

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Parameters

25 g
Coffee: 250 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 200 g
Ice: 3:10
Total: ~450 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

Method

3:10 · total

Pour 1 / 6
0:00

Add 250g water to lower globe. Heat.

+250g→ 250g Fill gently
Wait 2 / 6
0:10

Wait for water to rise to upper chamber.

80s
Stir 3 / 6
1:30

Add coffee. Stir in a cross pattern.

10s
Wait 4 / 6
1:40

Reduce heat. Brew.

50s
Wait 5 / 6
2:30

Remove heat. Vacuum draws coffee down.

40s
Done 6 / 6
3:10

Pour hot coffee over 200g of ice. Stir and serve.

Notes

Brew at double concentration and pour directly over 200g of ice. The siphon's vacuum filtration creates an exceptionally clean base that's ideal for iced coffee. The rapid cooling preserves volatile aromatics that would otherwise dissipate in a hot cup. Use light roast for the brightest results.

Original source

Published at hario-europe.com.

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