Brew 23.5g of extra fine coffee with 400g of water at 94°C using a Japanese siphon with a paper filter. This high-extraction technique relies on vigorous, precisely timed agitation to achieve high extraction while preserving clarity. Use well-developed coffee ground fine enough to clump like flour, and keep the paddle only halfway submerged during the final stir to avoid disturbing the coffee bed.
Bean
Not specified by the source
Roast
light
Method
Others
Grind Size
Extra fine
Water Temp
94°C
Coffee Dose
23.5g
Total Water
400ml
Total Time
180s
Step-by-Step
Add Coffee (4s) · 400g With 400g of hot water in the lower chamber, add 23.5g of grounds within 4 seconds.
Stir (11s) Stir vigorously up and down and side to side for 11 seconds, finishing with 1 quick rotation.
Steep (20s) Let it steep undisturbed for 20 seconds.
Turn Off Heat (2s) Turn off the heat within 2 seconds.
Remove from Heat (4s) Remove from the heat within 4 seconds.
Stir (3s) Insert the paddle halfway into the slurry and give 5 slightly vigorous rotations over 3 seconds.
Drawdown (136s) Let the coffee draw down for 136 seconds; finish when the lower chamber starts bubbling heavily.