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.
- Floral
- Fruity
- Medium-bodied
- Light roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 96 °C
The Competition Siphon recipe for the Japanese Siphon uses 20 g of coffee and 300 g of water (1:15 ratio), at 96°C, with a target brew time of 3:30.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Pour
Add 300g of water to the lower globe. Heat until water rises to upper globe.
+300g 10s Slow -
0:10Wait
Wait for water to rise to upper chamber.
80s -
1:30Stir
Add coffee to upper chamber. Stir in a cross pattern.
10s -
1:40Wait
Reduce heat to maintain temperature. Let brew.
50s -
2:30Stir
Quick stir to ensure even extraction.
5s -
2:35Wait
Remove heat source. Vacuum draws coffee down through filter.
55s -
3:30Done
Coffee drawn into lower globe. Serve from lower globe.
Notes
More Japanese Siphon recipes
-
Official
1:14.6by Blue Bottle Coffee
- Floral
- Citric
Total 2:30 Temp 95°C -
Classic
1:15by Hario
- Floral
- Citric
Total 2:00 Temp 96°C -
Dark Roast
1:13.6- Chocolate
- Caramel
Total 2:15 Temp 90°C -
Cross Stir
1:15.3by Espresso Workshop
- Citric
- Fruity
Total 2:10 Temp 96°C -
High Extraction — Two-Stir
1:15.2by Jonathan Gagné
- Citric
- Fruity
Total 2:15 Temp 94°C
Other Traditional methods
Original source
Published at hario-europe.com.
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100g
+50g Add water