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Hario - Technica Coffee Syphon

$100.00

The Hario Technica Coffee Syphon uses a glass-chamber siphon method for brewing coffee. The process makes extraction visible and gives the brewer control over the final cup. This five-cup model has a 600 mL capacity and includes an alcohol burner; alcohol is not included.

ARTICLE NO.: TCAR-5

COLOR: Clear / black

MEASUREMENTS: 6.3 in. W × 4.33 in. D × 14.17 in. H; 3.98 in. diameter (approximately 160 × 110 × 360 mm; 101 mm diameter)

CAPACITY: 5 cups (600 mL; approximately 20.3 US fl. oz.)

WEIGHT: Approximately 1400 g (49.4 oz.), including individual box

MATERIALS: Upper bowl, lower bowl, and alcohol burner: heatproof glass; packing: silicone rubber; fastener: brass; stand: stainless steel, iron, zinc alloy, and phenol resin; burner cover and filter: stainless steel; windbreak: aluminum; alcohol lamp holder, cover and upper-bowl stand, and measuring spoon: polypropylene

ORIGIN: Made in Japan

NOTE: Alcohol not included.

ABOUT HARIO: Hario is a Japanese company founded in 1921 that specializes in heatproof glassware and coffee-brewing equipment, with its name translating to “King of Glass.”

Variants and availability
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How to brew

TasteMatch starting point

V60 / pour-over

The roast isn’t specified here. Pour-over is a versatile starting point, not a roast-specific recommendation; choose another method if it suits your equipment.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

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