Iced Siphon

Japanese Siphon Traditional by Hario

Hario's siphon guidance provides the basis for this flash-chilled variation, brewed concentrated before meeting ice. Vacuum filtration and rapid cooling are used to produce a bright, aromatic iced cup with crisp definition.

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

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:10 · total

Before you brew

1 Add 200g of ice to the server

Pour 1 / 9
0:00

10s

Pour 250g gently.

+250g→ 250g Fill gently 96°C
Prepare 2 / 9
0:10

1m15s

Place on the heat and wait for the water to rise into the upper chamber.
Prepare 3 / 9
1:25

5s

Add 25g of grounds.
Swirl 4 / 9
1:30

12s

Stir gently.

10s
Prepare 5 / 9
1:42

5s

Turn the heat down to keep the brew steady.

Heat: low
Steep 6 / 9
1:47

43s

Let it steep.

43s
Prepare 7 / 9
2:30

7s

Remove from the heat.
Wait 8 / 9
2:37

33s

Wait until it stops dripping.

33s
Done 9 / 9
3:10

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

Notes

Use fresh, dense ice and brew directly onto 200g so cooling begins immediately. Favor a light, aromatic coffee, stir the finished concentrate until dilution is even, and grind finer if the chilled cup tastes weak rather than extending contact.

Original source

Recipe by Hario, published at hario-europe.com.

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Hario

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In the cup