№ 659 Japanese Siphon 3:30 1:16.1 Hario
Open in app

Japanese Kissaten

Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas.

In the app save it to your shelf

Parameters

Coffee
28 g
Water
450 g
Ratio
1:16.1
Temp
96 °C
Grind
5 medium
Total
3:30
Servings
2
Grind · 5/10 · medium
FINE COARSE

Method

3:30 total
  1. 0:00
    Pour

    Heat 450g of water in lower chamber. When water rises to upper chamber, stir to cool to 96°C. Add 28g of coffee.

    +450g 30s slow
  2. 0:30
    Swirl

    Stir vigorously to immerse grounds evenly.

  3. 1:15
    Swirl

    Stir again gently to break the crust and release remaining CO2.

  4. 1:30
    Wait

    Reduce heat to minimum. Then extinguish heat source. Vacuum pulls coffee down through filter.

  5. 3:30
    Done

    Coffee drawn down. Wait 5 minutes before serving for best flavor.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

Open this recipe or get the app

Notes

Light to medium roasts work best to avoid over-extraction. Insert cloth or paper filter into upper chamber, ensuring it is level and centered. The vacuum created when heat is removed pulls brewed coffee downward through the filter.

The app

The timer.
The log.
The library.

Every recipe here opens in the app, timer ready. Fully offline, yours forever.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota