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Ratio
1:
Dose
g
Yield
g
Water temp
°C
Total time
2:40
1
Heat water
0:20
Name
Seconds
Description
Heat the lower chamber to bring the water up.
Why it matters
Temperature sets how fast coffee dissolves: hotter pulls more, cooler pulls less. Off-boil is the usual sweet spot — water straight off a rolling boil scorches the grounds and adds a hard, bitter edge.
Temperature (°C)
Follow the brew temperature
Note
2
Weigh beans
0:05
Name
Seconds
Description
Weigh out the beans — fresh, not pre-ground.
Why it matters
Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
Amount (g)
Follow the recipe's dose
Note
3
Grind
0:15
Name
Seconds
Description
Grind medium.
Why it matters
Full immersion near boiling, then a vacuum pulls everything down through the filter — so the grind has to keep that drawdown moving. Medium, a touch coarser than V60; too fine and it stalls, holding coffee on the heat until it turns bitter. Cloth filters tolerate finer, metal wants coarser.
4
Rise
0:40
Name
Seconds
Description
Bring the water up to the top chamber.
Why it matters
Vapour pressure in the lower chamber pushes water up to meet the coffee, so brewing starts hot and stays hot. Add the grounds once the water is fully up, and stir to sink them, or the top just floats unextracted.
5
Stir
0:10
Name
Seconds
Description
Add coffee, stir, brew ~1:30.
Why it matters
Once the water is up, the coffee goes in and a gentle stir sinks the floating grounds so everything brews at once. Around ninety seconds is plenty — the brew is sitting on a heat source, so every extra second counts double.
6
Draw down
1:00
Name
Seconds
Description
Remove the heat; let it draw down.
Why it matters
Cutting the heat drops the pressure and the vacuum pulls the brew back down through the filter. Take it off in time — coffee left sitting on the burner keeps cooking and turns bitter before it ever draws down.
7
Enjoy
0:10
Name
Seconds
Description
Pour it out and enjoy.
Why it matters
Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.
1
0:00
Name
Seconds
Description
Why it matters
No matching step.
Total: 2:40
Play preview
Siphon
Grind
medium
500–700 µm
Ratio
1:15
Dose
20 g
Yield
300 g
Water temp
93 °C
Total time
2:40
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