№ 752 Japanese Siphon 2:30 1:16.7 Jonathan Gagné
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High Extraction — Gagné Turkish-Fine

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

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Parameters

Coffee
24 g
Water
400 g
Ratio
1:16.7
Temp
94 °C
Grind
1 extra fine
Total
2:30
Servings
2
Grind · 1/10 · extra fine
FINE COARSE

Method

2:30 total
  1. 0:00
    Pour

    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 20s slow
  2. 0:20
    Swirl

    Lower heat to two-thirds. Add 24g of extra-fine coffee. Stir vigorously for 15 seconds, then give one rotation.

  3. 0:35
    Wait

    Rest for 20 seconds. At 0:35, remove from heat immediately. Give a gentle circular stir to induce drawdown.

  4. 1:30
    Wait

    Vacuum pulls brewed coffee through the filter into the lower chamber. Inspect the coffee bed — it should be flat and uniform.

  5. 2:30
    Done

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

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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.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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