Cloth Filter

Japanese Siphon Traditional by Prima Coffee Equipment

Prima Coffee's published siphon guide pairs a cloth filter with a medium-coarse grind and balanced brew ratio. The method targets a polished, transparent cup with rounded sweetness, restrained body, and clean flavor separation.

1:15 Ratio

3:13 Total

25g Dose

99°C Temp

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Parameters

25 g
Coffee: 375 g
Water: 1:15
Ratio: 99 °C
Temp: 6 medium-coarse
Grind: 3:13
Total: ~380 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Filter

Hario Coffee Syphon Cloth Filter (FS-103)

Cloth is the traditional siphon medium: it holds back fines for a cleaner, lighter body than a metal filter, sharpening this 1:15 cup's clarity.

Or use Hario Syphon Paper Filter · Sibarist SYPHON (FAST)

Method

3:13 · total

Before you brew

1 Fit the siphon filter in the upper chamber, pull it down and hook it securely to the tube.

Pour 1 / 12
0:00

8s

Pour 375g gently.

+375g→ 375g Fill gently 99°C
Prepare 2 / 12
0:08

5s

Insert the upper chamber into the lower globe and seat it straight and securely.
Prepare 3 / 12
0:13

17s

Place on the heat and wait for the water to rise into the upper chamber.
Prepare 4 / 12
0:30

5s

Add 25g of grounds.
Swirl 5 / 12
0:35

8s

Stir gently until every ground is wet.
Steep 6 / 12
0:43

1m30s

Let it steep.

1m 30s
Prepare 7 / 12
2:13

3s

Turn off the heat.

Heat: off
Swirl 8 / 12
2:16

5s

Stir gently.
Prepare 9 / 12
2:21

3s

Remove from the heat.
Prepare 10 / 12
2:24

2s

Blow gently on the lower chamber to cool it and start the drawdown.
Wait 11 / 12
2:26

47s

Wait until it stops dripping.

47s
Done 12 / 12
3:13

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

Notes

Season and rinse the cloth thoroughly so it contributes no stored flavors. Keep the slurry below a boil, wet all grounds promptly, and use drawdown as the dial: coarsen if it drags or tastes dry, and tighten slightly if the cup is thin.

Original source

Recipe by Prima Coffee Equipment, published at prima-coffee.com.

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Prima Coffee Equipment

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In the cup