Japanese Siphon Traditional
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.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
3:30 · total-
Pour 1 / 70:00+300g add
To
300g
10s SlowAdd 300g of water to the lower globe. Heat until water rises to upper globe.
-
Wait 2 / 70:1080s
Wait for water to rise to upper chamber.
-
Stir 3 / 71:3010s
Add coffee to upper chamber. Stir in a cross pattern.
-
Wait 4 / 71:4050s
Reduce heat to maintain temperature. Let brew.
-
Stir 5 / 72:305s
Quick stir to ensure even extraction.
-
Wait 6 / 72:3555s
Remove heat source. Vacuum draws coffee down through filter.
-
Done 7 / 73:30
Coffee drawn into lower globe. Serve from lower globe.
Notes
Original source
Published at hario-europe.com.
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