Japanese Siphon Traditional
Cross Stir
by Espresso Workshop
Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction.
Parameters
- 15 g
- Coffee
- 230 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:10
- Total
- 1
- Servings
Method
2:10 · total-
Pour 1 / 50:00+230g add
To
230g
15s SlowBoil water in lower chamber. Seal upper chamber once water reaches a rolling boil. Water rises to the upper chamber.
-
Wait 2 / 50:15
Reduce heat by half. Add 15g of coffee. With minimal agitation, ensure all grounds are wet.
-
Swirl 3 / 50:30
Stir in a cross shape: North, South, North, South, East, West, East, West. Only break the crust.
-
Swirl 4 / 51:00
Give a final gentle stir. Immediately remove heat source to trigger vacuum drawdown.
-
Done 5 / 52:10
Drawdown complete. A dome-shaped coffee bed indicates even extraction. Serve promptly.
Notes
Original source
Recipe by Espresso Workshop, published at espressoworkshop.co.nz.
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