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Japanese Siphon

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.

1:16.7 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

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Method

2:30 · total
  1. Pour 1 / 10
    0:00
    8s

    Pour 400g gently.

    +400g→ 400g Fill gently 94°C
  2. Prepare 2 / 10
    0:08
    12s

    Place on the heat and wait for the water to rise into the upper chamber.

  3. Prepare 3 / 10
    0:20
    4s

    Reduce the heat by half.

    Heat: half
  4. Prepare 4 / 10
    0:24
    5s

    Add 24g of grounds.

  5. Swirl 5 / 10
    0:29
    21s

    Stir vigorously.

    15s
  6. Steep 6 / 10
    0:50
    22s

    Let it steep.

    20s
  7. Prepare 7 / 10
    1:12
    6s

    Remove from the heat.

  8. Swirl 8 / 10
    1:18
    7s

    Stir gently.

    5s
  9. Wait 9 / 10
    1:25
    1m5s

    Wait until it stops dripping.

    1m 5s
  10. Done 10 / 10
    2:30

    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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