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Japanese Siphon

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
3:30 Total
28g Dose
96°C Temp
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Parameters

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

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Method

3:30 · total
  1. Pour 1 / 10
    0:00
    10s

    Pour 450g gently.

    +450g→ 450g Fill gently 96°C
  2. Prepare 2 / 10
    0:10
    15s

    Place on the heat and wait for the water to rise into the upper chamber.

  3. Prepare 3 / 10
    0:25
    5s

    Add 28g of grounds.

  4. Swirl 4 / 10
    0:30
    20s

    Stir gently.

    15s
  5. Prepare 5 / 10
    0:50
    5s

    Lower the heat to the minimum.

    Heat: minimum
  6. Steep 6 / 10
    0:55
    20s

    Let it steep.

    18s
  7. Swirl 7 / 10
    1:15
    10s

    Break the crust with a spoon.

    5s
  8. Prepare 8 / 10
    1:25
    7s

    Remove from the heat.

  9. Wait 9 / 10
    1:32
    1m58s

    Wait until it stops dripping.

    1m 58s
  10. Done 10 / 10
    3:30

    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.

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