Japanese Siphon Traditional
Japanese Kissaten
by Hario
Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas.
Parameters
- 28 g
- Coffee
- 450 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00 01Pour
Heat 450g of water in lower chamber. When water rises to upper chamber, stir to cool to 96°C. Add 28g of coffee.
To 450g 30s Slow -
0:30 02Swirl
Stir vigorously to immerse grounds evenly.
-
1:15 03Swirl
Stir again gently to break the crust and release remaining CO2.
-
1:30 04Wait
Reduce heat to minimum. Then extinguish heat source. Vacuum pulls coffee down through filter.
-
3:30 05Done
Coffee drawn down. Wait 5 minutes before serving for best flavor.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
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
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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.