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Japanese Kissaten

by Hario Japanese Siphon

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

  • Floral
  • Citric
  • Medium-bodied
  • Medium roast
  • Standard
  • Beginner
Total
3:30
Ratio
1:16.1
Coffee
28 g
Temp
96 °C

The Japanese Kissaten recipe by Hario for the Japanese Siphon uses 28 g of coffee and 450 g of water (1:16.1 ratio), at 96°C, with a target brew time of 3:30.

Parameters

28 g
Coffee
450 g
Water
1:16.1
Ratio
96 °C
Temp
5 medium
Grind
3:30
Total
2
Servings
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.

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.

More Japanese Siphon recipes

See all Japanese Siphon recipes →

Other Traditional methods

More by Hario

View all recipes by Hario →

Original source

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

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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