High Extraction — Turkish-Fine

Japanese Siphon Traditional by Jonathan Gagné

Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time.

1:16.7 Ratio

2:30 Total

24g Dose

94°C Temp

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Parameters

24 g
Coffee: 400 g
Water: 1:16.7
Ratio: 94 °C
Temp: 1 extra fine
Grind: 2:30
Total: ~400 ml
Yield

Grind · 1/10 · extra fine

FINE COARSE

Method

2:30 · total

Pour 1 / 5
0:00

Heat 400g of water in lower chamber to 99°C. Seal upper chamber. Wait for water to rise. Temperature in upper chamber stabilizes around 94°C.

+400g→ 400g Fill gently
Swirl 2 / 5
0:20

Lower heat to two-thirds. Add 24g of extra-fine coffee. Stir vigorously for 15 seconds, then give one rotation.
Wait 3 / 5
0:35

Rest for 20 seconds. At 0:35, remove from heat immediately. Give a gentle circular stir to induce drawdown.
Wait 4 / 5
1:30

Vacuum pulls brewed coffee through the filter into the lower chamber. Inspect the coffee bed — it should be flat and uniform.
Done 5 / 5
2:30

Drawdown complete. The result is an intense, full-bodied cup with very high extraction yield.

Notes

Source: Jonathan Gagne, Coffee ad Astra (coffeeadastra.com). Grind as fine as Turkish coffee — the grounds should feel like flour and form clumps. This method achieves very high extraction (23-24%) in under a minute of steep time. Requires precise temperature control and vigorous stirring.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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By

Jonathan Gagné

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In the cup