Skip to content
Gota
Now reading Dark Roast

Dark Roast

Japanese Siphon

Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction.

  • Chocolate
  • Caramel
  • Medium-bodied
  • Dark roast
  • Quick
  • Beginner
Total
2:15
Ratio
1:13.6
Coffee
22 g
Temp
90 °C

The Dark Roast recipe for the Japanese Siphon uses 22 g of coffee and 300 g of water (1:13.6 ratio), at 90°C, with a target brew time of 2:15.

Parameters

22 g
Coffee
300 g
Water
1:13.6
Ratio
90 °C
Temp
6 medium coarse
Grind
2:15
Total
2
Servings
Grind · 6/10 · medium
FINE COARSE

Method

2:15 · total
  1. 0:00
    Pour

    Heat water to 90°C. Let it rise to upper chamber.

    +300g 30s Slow
  2. 0:30
    Stir

    Add coffee. Stir gently to wet all grounds.

  3. 1:30
    Wait

    Remove from heat immediately. Short contact time for dark roast.

  4. 2:15
    Done

    Drawdown complete.

Notes

Dark roasts extract faster in the siphon. Use a coarser grind and shorter steep time. Remove heat after just 60 seconds of contact. The visual drama of siphon brewing enhances the dark roast experience.

More Japanese Siphon recipes

See all Japanese Siphon recipes →

Other Traditional methods

Original source

Published at hario.co.uk.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

Open this recipe or get the app

The app

The timer.
The log.
The library.

Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota