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.
- Citric
- Fruity
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:10
- Ratio
- 1:10
- Coffee
- 25 g
- Temp
- 96 °C
The Iced Siphon recipe for the Japanese Siphon uses 25 g of coffee and 250 g of water (1:10 ratio), at 96°C, with a target brew time of 3:10.
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
-
0:00Pour
Add 250g water to lower globe. Heat.
+250g 10s Slow -
0:10Wait
Wait for water to rise to upper chamber.
80s -
1:30Stir
Add coffee. Stir in a cross pattern.
10s -
1:40Wait
Reduce heat. Brew.
50s -
2:30Wait
Remove heat. Vacuum draws coffee down.
40s -
3:10Done
Pour hot coffee over 200g of ice. Stir and serve.
Notes
More Japanese Siphon recipes
-
Official
1:14.6by Blue Bottle Coffee
- Floral
- Citric
Total 2:30 Temp 95°C -
Classic
1:15by Hario
- Floral
- Citric
Total 2:00 Temp 96°C -
Competition Siphon
1:15- Floral
- Fruity
Total 3:30 Temp 96°C -
Dark Roast
1:13.6- Chocolate
- Caramel
Total 2:15 Temp 90°C -
Cross Stir
1:15.3by Espresso Workshop
- Citric
- Fruity
Total 2:10 Temp 96°C
Other Traditional methods
Original source
Published at hario-europe.com.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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.
iOS · Android
100g
+50g Add water