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.