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Japanese Siphon

High Extraction — Two-Stir

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Japanese Siphon Traditional by Jonathan Gagné

Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness.

1:15.2 Ratio
2:15 Total
23g Dose
94°C Temp
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Parameters

23 g
Coffee
350 g
Water
1:15.2
Ratio
94 °C
Temp
4 medium-fine
Grind
2:15
Total
~350 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

Method

2:15 · total
  1. Pour 1 / 5
    0:00

    Heat water. Let it rise to upper chamber.

    +350g→ 350g Fill gently
  2. Stir 2 / 5
    0:30

    Add coffee. Stir vigorously up-down and left-right for 15 seconds.

  3. Stir 3 / 5
    1:00

    Second vigorous stir for 10 seconds.

  4. Wait 4 / 5
    1:30

    Remove from heat.

  5. Done 5 / 5
    2:15

    Drawdown complete.

Notes

Jonathan Gagne's approach uses finer grind and more aggressive stirring than traditional siphon methods. Two stir phases create turbulence that increases extraction. Target 22%+ extraction yield.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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Pour

0:00

350g

Pour · 1/5 0:00