Japanese Siphon Traditional
Dark Roast
Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction.
Parameters
- 22 g
- Coffee
- 300 g
- Water
- 1:13.6
- Ratio
- 90 °C
- Temp
- 6 medium-coarse
- Grind
- 2:15
- Total
- 2
- Servings
Method
2:15 · total-
Pour 1 / 40:00+300g add
To
300g
30s SlowHeat water to 90°C. Let it rise to upper chamber.
-
Stir 2 / 40:30
Add coffee. Stir gently to wet all grounds.
-
Wait 3 / 41:30
Remove from heat immediately. Short contact time for dark roast.
-
Done 4 / 42:15
Drawdown complete.
Notes
Original source
Published at hario.co.uk.
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