High Extraction — Turkish-Fine

Japanese Siphon Traditional by Jonathan Gagné

Jonathan Gagne developed this Coffee ad Astra siphon approach around a Turkish-fine grind and brief immersion. It aims for unusually high extraction while retaining intense sweetness, clarity, and a compact aromatic profile.

1:17 Ratio

3:00 Total

23.5g Dose

94°C Temp

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Parameters

23.5 g
Coffee: 400 g
Water: 1:17
Ratio: 94 °C
Temp: 1 extra fine
Grind: 3:00
Total: ~400 ml
Yield

Grind · 1/10 · extra fine

FINE COARSE

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Method

3:00 · total

Before you brew

1 Fit the paper to its holder with the edges folded upward, align the holes, hook and level it in the upper chamber, then rinse it thoroughly.
2 Pour 400g of hot water into the lower siphon chamber.
3 Heat at full power, assemble the siphon and wait until the upper chamber reaches 94°C. Then lower the heat to about two-thirds and remove the lid and temperature probe.

Prepare 1 / 7
0:00

~4s

Add 23.5g of grounds.
Swirl 2 / 7
0:04

~15s

Stir vigorously up and down and side to side; finish with 1 quick rotation.

15s
Steep 3 / 7
0:19

~16s

Let it steep.

16s
Prepare 4 / 7
0:35

~5s

Remove from the heat.
Swirl 5 / 7
0:40

~3s

Insert the paddle halfway into the slurry and give 5 slightly vigorous rotations.

Fill briskly
Wait 6 / 7
0:43

~2m17s

Let the coffee draw down; finish when the lower chamber starts bubbling heavily.

2m 17s
Done 7 / 7
3:00

The coffee has drawn down into the lower chamber. Serve.

Notes

Grind until the coffee feels flour-like and begins to clump, then break up every dry pocket with decisive agitation. Keep heat tightly controlled: harshness points to excess temperature or stirring, while sourness calls for a slightly finer grind.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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