Syphon at UCC, Fukuoka, Japan

Author: John Posted: July 31, 2009

A relatively raw and uncut look at how syphon is done at UCC Coffee, Japan.

Nami Taniguchi is one of the Top finalists in the Kyushu Region Syphon Championships.

Some loose notes I managed to get translated.

15g for 1 cup.
15-30 second steep depending on the coffee. (iced is more like 45-50)
Coffee starts in the glass, not poured in after. Noted because it’s the second time I heard a japanese person say this was important.
After the extraction the left overs should be shaped in a nice round hump.
Water is kept at approximately 98c (208F).

The coffee on our right was being iced, hence the longer steep. Gotta love the way she carries the syphons over to the table.

9 Responses to “Syphon at UCC, Fukuoka, Japan

  1. Chris says:

    SUGEYY! I love watching the syphon!

  2. James Hoffmann says:

    How did it taste?

  3. Justin says:

    Long before Starbucks and specialty coffee (as we know it) came to Singapore, the place to go for that special coffee was UCC. Syphon coffee was their game, long before it was fashionable here in North America. I have fond memories was going to UCC in my younger days. Sadly, they’ve all but faded from the scene there with the proliferation of Starbucks and similar cafes.

  4. J says:

    I’ve heard rumour of thai/vietnamese carts with syphons right there at street level like it ain’t no big deal, just the way it is. confirm/deny?

    That being said, even though i’m drinking a beer and it’s like 30C here, a nice hot cup of that coffee just looks delish.

  5. Troy Archie says:

    I was in Thailand and SEA in 2006/2007 and I didn’t see any carts with syphons. That was nealy 3 years ago though so things might have changed and syphons might have swept over.

    Sorry, but what do you mean “Coffee starts in the glass, not poured in after”?

  6. John says:

    Troy, the coffee starts in the syphon as opposed to poured in once the water is up top.

    James, I’m not really into dark roast but it was enjoyable.

  7. Kyle Wheeler says:

    Thanks for putting that up! For the last few weeks we’ve been messing around with our syphons, and it’s been quite the trial and error process trying to figure out which measurement or steep time or method works best, and I would say it’s been fairly hard to fine tune it all. This is quite helpful.

  8. Micheil Smith says:

    Hangon.. I have to rewatch that… how’d the coffee get transfered into the bottom glass bulb?

    Is it filtered along the way?

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