How to Brew Coffee with the Next Syphon

Quick answer

Brewing with the Hario Next Syphon uses a vacuum process to extract a clean, full-flavored coffee. This guide walks you through the setup, brewing, and cleaning steps for consistent results.

Step-by-step brewing instructions

1. 1. Heat the water: Fill the lower chamber with fresh cold water up to the 400, 500, or 600 ml mark. Place the chamber on the heat source and bring the water to a boil. Common mistake: Overfilling past 600 ml can cause the water to overflow when the vapor pressure builds.
2. 2. Attach the filter: If using a paper filter, fold and place it in the upper chamber, then hook it in place with the spring. The included stainless steel filter can be used directly without paper. Common mistake: A loose filter can let grounds slip into the lower chamber, so ensure it is seated firmly.
3. 3. Add coffee grounds: Grind coffee to a medium-fine consistency (similar to table salt). Use about 20–25 grams per 400 ml of water. Add the grounds to the upper chamber. Common mistake: Too fine a grind can clog the filter and slow extraction; too coarse will under-extract.
4. 4. Assemble the syphon: Once the water is boiling, insert the upper chamber into the lower chamber with a gentle twist. The vapor pressure will force hot water upward to mix with the coffee grounds. Common mistake: If the seal is not tight, water may not rise properly; check that the chambers are fully seated.
5. 5. Stir and brew: After the water rises, stir the grounds gently with the paddle to ensure even saturation. Brew for 1–2 minutes. Common mistake: Stirring too vigorously can cause splashing or push grounds into the lower chamber prematurely.
6. 6. Remove heat and let coffee return: Turn off the heat source. As the lower chamber cools, the vacuum will pull the brewed coffee back down through the filter. Common mistake: Removing the heat too early can leave under-extracted coffee in the upper chamber.
7. 7. Serve and clean: Once all coffee has returned, carefully separate the chambers and pour the brewed coffee. Rinse the chambers and filter immediately with warm water to prevent residue buildup. Common mistake: Letting coffee dry inside the chambers can clog the filter and affect future brews. Clean the syphon right after use to keep the glass clear and the filter working properly.

Product details

• "Next" Coffee Syphon: The "Next" Syphon's handle has been updated with a rubber coating, allowing for better grip and easy carrying. The lower chamber has new volumetric markings at 400, 500, and 600ml. The rubber coating makes handling safer when the chamber is hot, and the markings let you measure water directly in the chamber without a separate tool.