COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Vacuum
Water rises, coffee steeps above, and the finished brew flows back through the filter.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
Quantities adjust in the steps too. Do not simply scale brewing time and grind; observe equipment size.
What you need
Tick off what is ready. You can start at any time.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
The stopwatch starts only when you tap Start. It continues counting across page changes if your browser allows storage. No alarm.
Is the filter secured in the upper chamber?
A · What to observeThe specified filter is prepared and secured.
How to correct itCheck filter seating before assembly, following the manual.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 6
Prepare the filter according to instructions, secure it in the upper section and check its fit.
Is the lower chamber within its fill limit?
A · What to observeWater is in the lower chamber within the equipment limit.
How to correct itFill the permitted amount below and assemble as specified by the maker.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 6
Fill the lower chamber with the permitted quantity of water and assemble the brewer following the manufacturer’s instructions.
Your model’s assembly instructions and fill limit take priority.
Where does the water rise?
A · What to observeWater moves from the lower to the upper chamber.
How to correct itHeat with an approved source and watch the water rise.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 6
Heat with the approved heat source and watch the water rise.
Are the grounds fully wet in the upper chamber?
A · What to observeA few gentle movements wet all the grounds.
How to correct itAdd coffee at the intended point and wet it with a few movements.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 6
Add the coffee to the upper chamber at the intended time and wet it fully with a few gentle stirs.
Is heat removed before drawdown?
A · What to observeAfter steeping, heat is off and coffee returns through the filter.
How to correct itKeep the planned steep, safely remove heat and wait for drawdown.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 6
Keep to your planned steeping time, safely remove or switch off the heat source and wait for the drawdown.
The timer is only meaningful if you always choose the same starting point.
Can the hot parts be separated safely?
A · What to observeHot parts are handled only at the intended gripping points.
How to correct itSeparate only as instructed and serve when the equipment can be handled safely.
You start the motion. A shortened illustration, not a brewing timer.
Step 6 of 6
Separate hot parts only in the prescribed way. Serve only once the device can be handled safely.
Handle hot glass parts only in the specified way.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Only check the filter, assembly and grind once everything has cooled completely.
Check residues and heat input; do not heat for longer.
Why it works
In a siphon brewer, a pressure difference moves water between two glass chambers. Heating makes it rise from the lower chamber to the upper one, where it meets the coffee. Once the heat is removed, the lower chamber cools and coffee flows back through the filter. The visible process calls for attention to hot glass, the heat source and a stable setup.
Check both glass parts for damage and use only the intended heat source and suitable filters. Provide a stable, heatproof surface. Burners, hot glass and liquid do not belong at the edge of a table. A syphon is not a method you should leave the room during.
Hario gives a guideline of 24 grams of medium-ground coffee to 360 grams of water and approximately one minute of contact time in the upper chamber. Check that this amount suits your model. Refer to its instructions for specific assembly, burner handling and filter preparation.
Record dose, water, when the coffee is added and steeping time. The timer is meaningful only if you always start at the same point. Two recipes can both say one minute yet mean different contact times.
For comparison, you can make a small grind adjustment on the next run. Keep heat input and stirring as similar as possible. Frantic agitation of the bed makes the process harder to assess. The most exciting part is the cup afterwards, rather than the spectacular swirl.
Once fully cooled, check the filter, assembly and grind. Do not press on hot glass or try to force a blocked system apart while hot. A dirty or incorrectly fitted filter can cause what appears to be a recipe problem.
For burnt flavours, look at residue and heat input. If instead you simply notice too little intensity, check the quantity calculation first. An arbitrary longer heating phase is no reliable correction.
Cloth filters have their own care requirements and can absorb odours. Hario describes thorough rinsing and damp storage in the fridge for its cloth filters. Follow your filter’s instructions and replace it if its smell or condition seems unusual. Suitable paper filters are an alternative, depending on the system. Let glass cool completely before you start cleaning.
Frequently asked
Not necessarily. It requires more setup, attention and filter care.
No. Use only the heat source specified for your equipment.