Japanese Siphon Traditional
Classic
by Hario
Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- 1
- Servings
Method
2:00 · total-
Pour 1 / 40:00+300g add
To
300g
15s SlowWater rises to upper chamber. Add coffee. Stir gently.
-
Wait 2 / 40:45
Brew for 45 seconds. Stir gently once.
-
Wait 3 / 41:00
Remove heat source. Coffee draws down to lower chamber.
-
Done 4 / 42:00
Brew complete. Remove upper chamber and serve.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
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- 02 Competition Siphon Ratio 1:15 Time 3:30 Dose 20g 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 Dose 20g
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