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Japanese Siphon

Japanese Siphon Traditional

by Hario

Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity.

1:15 Ratio
2:00 Total
20g Dose
96°C Temp

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
96 °C
Temp
5 medium
Grind
2:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:00 · total
  1. Pour 1 / 4
    0:00

    To

    300g

    +300g add
    15s Slow

    Water rises to upper chamber. Add coffee. Stir gently.

  2. Wait 2 / 4
    0:45

    Brew for 45 seconds. Stir gently once.

  3. Wait 3 / 4
    1:00

    Remove heat source. Coffee draws down to lower chamber.

  4. Done 4 / 4
    2:00

    Brew complete. Remove upper chamber and serve.

Notes

Use a cloth filter for best results. Maintain consistent heat during the brew phase.

Original source

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

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Next step

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Pour

0:00

300g

15s
Pour · 1/4 0:00
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