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Japanese Siphon

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
2:30 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
2:30
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

2:30 · total
  1. Pour 1 / 10
    0:00
    8s

    Pour 375g gently.

    +375g→ 375g Fill gently 99°C
  2. Prepare 2 / 10
    0:08
    17s

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

  3. Prepare 3 / 10
    0:25
    5s

    Add 25g of grounds.

  4. Swirl 4 / 10
    0:30
    15s

    Stir gently until every ground is wet.

    8s
  5. Prepare 5 / 10
    0:45
    5s

    Turn the heat down to keep the brew steady.

    Heat: low
  6. Steep 6 / 10
    0:50
    40s

    Let it steep.

    40s
  7. Prepare 7 / 10
    1:30
    5s

    Remove from the heat.

  8. Swirl 8 / 10
    1:35
    7s

    Stir gently.

    5s
  9. Wait 9 / 10
    1:42
    48s

    Wait until it stops dripping.

    48s
  10. Done 10 / 10
    2:30

    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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