Japanese Siphon Traditional
Cloth Filter
Specialty siphon recipe from Prima Coffee. Medium-coarse grind with a 1:15 ratio for a clean, balanced extraction.
Parameters
- 25 g
- Coffee
- 375 g
- Water
- 1:15
- Ratio
- 99 °C
- Temp
- 6 medium-coarse
- Grind
- 2:30
- Total
- 2
- Servings
Method
-
0:00 01Pour
Pour 375ml of hot water into the bottom chamber. Place on burner. Insert upper chamber.
To 375g 20s Slow -
0:30 02Wait
Water rises to upper chamber. Add 25g of coffee. Stir to fully saturate all grounds.
-
1:30 03Swirl
At 1:30, turn off heat. Stir the grounds once more. Remove siphon from heat source.
-
2:00 04Wait
Blow gently on the lower chamber to cool it and accelerate drawdown through the filter.
-
2:30 05Done
Drawdown complete. Remove upper chamber. Serve immediately.
Notes
Original source
Recipe by Prima Coffee Equipment, published at prima-coffee.com.
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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