A Japanese Siphon recipe using 24g of medium-ground coffee and 300g of water at 90°C. It pairs immersion with vacuum drawdown to yield a clean, sweet cup with transparent aromatics. Keep the upper chamber between 85-91°C, steep untouched for 70 seconds, and remove from heat before ten brisk stirs.
Bean
Not specified by the source (see notes)
Roast
Method
Others
Grind Size
Medium
Water Temp
90°C
Coffee Dose
24g
Total Water
300ml
Total Time
190s
Step-by-Step
Pour (5s) · 300g Pour 300g gently with water at 90°C.
Insert Upper Chamber (5s) Insert the upper chamber into the lower globe straight and securely.
Wait (25s) Place on the heat and wait for the water to rise.
Lower Heat (5s) Turn the heat down to keep the brew steady.
Add Coffee (5s) Add 24g of grounds.
Stir (5s) Stir gently until every ground is wet.
Steep (70s) Let it steep undisturbed for 70 seconds.