Japanese Siphon Traditional
Japanese Kissaten
by Hario
Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas.
Parameters
- 28 g
- Coffee
- 450 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- 2
- Servings
Method
3:30 · total-
Pour 1 / 50:00+450g add
To
450g
30s SlowHeat 450g of water in lower chamber. When water rises to upper chamber, stir to cool to 96°C. Add 28g of coffee.
-
Swirl 2 / 50:30
Stir vigorously to immerse grounds evenly.
-
Swirl 3 / 51:15
Stir again gently to break the crust and release remaining CO2.
-
Wait 4 / 51:30
Reduce heat to minimum. Then extinguish heat source. Vacuum pulls coffee down through filter.
-
Done 5 / 53:30
Coffee drawn down. Wait 5 minutes before serving for best flavor.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
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