Japanese Siphon Traditional
Iced Siphon
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.
Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 200 g
- Ice
- 3:10
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 250g water to lower globe. Heat.
To 250g 10s Slow -
0:10 02Wait
Wait for water to rise to upper chamber.
80s -
1:30 03Stir
Add coffee. Stir in a cross pattern.
10s -
1:40 04Wait
Reduce heat. Brew.
50s -
2:30 05Wait
Remove heat. Vacuum draws coffee down.
40s -
3:10 06Done
Pour hot coffee over 200g of ice. Stir and serve.
Notes
Original source
Published at hario-europe.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
Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.