On our last day in Japan I requested we visit a local Syphon bar. I had previously experienced one or two when I visited Tokyo for the first time in 2004 and was curious to see if anything had changed, especially with the recent international explosion of Syphon fever.
Our gracious hosts Masa and Yuki took us to Cafe Obscura (http://www.cafe-obscura.com) where we were treated to a syphon show and a tasting flight of 5 or 6 coffees.
It wasn't really appropriate for us to be able to ask him questions about his technique or methodology, he was busy and you don't really do that kind of thing in Japan, even with translators when 7 people barge into your cafe and start taking ridiculous amounts of photos and video.
To be honest, two of them were drinkable the rest were not to my liking. I didn't have the guts (didn't want to be rude) to mojo at the table but there was a taste of overextraction that I suspect was present.
The barista was a consumate professional - he tasted every single syphon he brewed - during the hour or so we spent there he brewed at least 15 or so and the cafe was full throughout the afternoon.
No scales of any sort - scooped coffee and poured water. Timing was done using a wrist watch.
Demonstrating the Kalita Professional Wave Series coffee drippers.
The flat-bottomed brew geometry promotes even extraction through the bed. The two main keys are: understanding how to rinse the filters properly, and how to pour onto the coffee bed. Learn about both by watching this video.