Japanese Siphon Traditional
Iced Siphon
Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee.
Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 200 g
- Ice
- 3:10
- Total
- 1
- Servings
Method
3:10 · total-
Pour 1 / 60:00+250g add
To
250g
10s SlowAdd 250g water to lower globe. Heat.
-
Wait 2 / 60:1080s
Wait for water to rise to upper chamber.
-
Stir 3 / 61:3010s
Add coffee. Stir in a cross pattern.
-
Wait 4 / 61:4050s
Reduce heat. Brew.
-
Wait 5 / 62:3040s
Remove heat. Vacuum draws coffee down.
-
Done 6 / 63:10
Pour hot coffee over 200g of ice. Stir and serve.
Notes
Original source
Published at hario-europe.com.
More Japanese Siphon recipes
See all Japanese Siphon recipes- 01 Official Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 02 Classic Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 03 Competition Siphon Ratio 1:15 Time 3:30 Dose 20g 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. Ratio 1:15 Time 3:30 Dose 20g
- 04 Dark Roast Ratio 1:13.6 Time 2:15 Dose 22g Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15 Dose 22g
- 05 Cross Stir Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g