Japanese Kissaten

Japanese Siphon Traditional by Hario

Rooted in Hario's Japanese siphon tradition and the kissaten style, this full-immersion recipe uses two measured stirs before vacuum filtration. It favors a fragrant cup with pronounced body, clear aromas, and lingering sweetness.

1:16.1 Ratio

7:59 Total

28g Dose

96°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

Parameters

28 g
Coffee: 450 g
Water: 1:16.1
Ratio: 96 °C
Temp: 5 medium
Grind: 7:59
Total: ~450 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

7:59 · total

Before you brew

1 Fit the siphon filter in the upper chamber, pull it down and hook it securely to the tube.
2 Pour 450g of hot water into the lower siphon chamber.
3 Heat the lower globe; when the water boils, seal the upper chamber and wait for the water to rise.

Swirl 1 / 10
0:00

~5s

Stir gently until the water cools to 96°C.

96°C
Prepare 2 / 10
0:05

~5s

Add 28g of grounds.
Swirl 3 / 10
0:10

~20s

Stir gently.

Fill gently
Prepare 4 / 10
0:30

~3s

Lower the heat to the minimum.

Heat: minimum
Steep 5 / 10
0:33

~18s

Let it steep.

18s
Swirl 6 / 10
0:51

~5s

Break the crust with a spoon.
Prepare 7 / 10
0:56

~5s

Remove from the heat.
Wait 8 / 10
1:01

~1m58s

Wait until it stops dripping.

1m 58s
Rest 9 / 10
2:59

~5m

Let it rest.

5m
Done 10 / 10
7:59

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

Notes

Choose a light-to-medium roast and make sure the filter is level before brewing. Keep the stirs broad but gentle to suspend the bed without forcing fines into the cloth; a muddy cup usually needs less agitation or a coarser grind.

Original source

Recipe by Hario, published at hario.co.jp.

Community