Hi folks, I've just received a recently purchase Hario Next Syphon, and am eager to learn how to use it properly. I'm wondering what recipes you can share with me. Is it based on the 7-8g per 100g of water principle?
I just made my first one, and based on my limited experience I think the grind was too coarse as the result in the cup was rather weak (after the draw-down only lasted 12-15 seconds).
Working on the above ratios, I used 28g/400g. I used boiled water into the bottom vessel, added the butane heater and fixed the top vessel in place. The Next syphon comes with a metal filter as well as the standard cloth filter. (I've seen this syphon used, with the metal filter, and it had very little to no sediment, which I was quite surprised and pleased about as I want to use the metal filter predominantly). The water moved up to the top vessel no worries. I turned the heat down very low to minimise the amount of bubbling in the top chamber. There was still the occasional "glug" of air bubbles that came through. I added the coffee and started the timer. Using a bamboo stirrer I gently wet the grinds but left them sitting at the top of the water level. At 30s I gave the crust a gentle stir allowing the grinds to sink, and followed up with a couple of gentle (maybe could have been more gentle) circular stirs while removing the heat source by about 40s. The draw-down was quite rapid with the final dump being done before the 60s mark. I was left with a quite tall dome.
As I said, the result is quite weak (when compared to brew I had of these beans using an aeropress yesterday). There seems to be a lot of sediment in the cup. I'm hoping that a finer grind that slows the draw-down will produce slightly cleaner results, the same way that using a more gentle plunge on the aeropress produces less sediment. But aside from those two issues (weak and sediment) my first syphon tastes pretty awesome.
Next time I'll set the grinder a bit finer and see what impact this has.
What advice can you give me?
I just made my first one, and based on my limited experience I think the grind was too coarse as the result in the cup was rather weak (after the draw-down only lasted 12-15 seconds).
Working on the above ratios, I used 28g/400g. I used boiled water into the bottom vessel, added the butane heater and fixed the top vessel in place. The Next syphon comes with a metal filter as well as the standard cloth filter. (I've seen this syphon used, with the metal filter, and it had very little to no sediment, which I was quite surprised and pleased about as I want to use the metal filter predominantly). The water moved up to the top vessel no worries. I turned the heat down very low to minimise the amount of bubbling in the top chamber. There was still the occasional "glug" of air bubbles that came through. I added the coffee and started the timer. Using a bamboo stirrer I gently wet the grinds but left them sitting at the top of the water level. At 30s I gave the crust a gentle stir allowing the grinds to sink, and followed up with a couple of gentle (maybe could have been more gentle) circular stirs while removing the heat source by about 40s. The draw-down was quite rapid with the final dump being done before the 60s mark. I was left with a quite tall dome.
As I said, the result is quite weak (when compared to brew I had of these beans using an aeropress yesterday). There seems to be a lot of sediment in the cup. I'm hoping that a finer grind that slows the draw-down will produce slightly cleaner results, the same way that using a more gentle plunge on the aeropress produces less sediment. But aside from those two issues (weak and sediment) my first syphon tastes pretty awesome.
Next time I'll set the grinder a bit finer and see what impact this has.
What advice can you give me?


and I've found that a grind similar to Pour-Over works best for me and achieves draw-down times of about 50-60 seconds or so, for a two cup brew. In my case though (since I prefer a stronger brew), I tend to go for around the 9-10g per 100ml of water.

vacuum bricks of Drip Filter coffee, but the grind used is very close to an ideal pour-over grind and is a useful guide...
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