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V60 02

Jonathan Gagné

V60 02 V60 by Jonathan Gagné

Coffee ad Astra author Jonathan Gagne developed this V60 approach for high, even extraction, combining boiling water, a nest-shaped bloom, and a slow flower-pattern pour. It seeks exceptional clarity, sweetness, and flavor definition.

1:17 Ratio
4:30 Total
22g Dose
100°C Temp
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Parameters

22 g
Coffee
374 g
Water
1:17
Ratio
100 °C
Temp
4 medium-fine
Grind
4:30
Total
~370 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    21s

    Pour 77g.

    +77g→ 77g 4.5g/s 17s 100°C
  2. Swirl 2 / 6
    0:21
    24s

    Stir gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:45
    55s

    Pour in a spiral to 200g.

    +123g→ 200g Spiral 4.6g/s 27s
  4. Pour 4 / 6
    1:40
    45s

    Finish in a spiral to 374g.

    +174g→ 374g Spiral 4.6g/s 38s
  5. Swirl 5 / 6
    2:25
    2m5s

    Swirl gently.

  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Shape a shallow nest before blooming so water reaches the deepest grounds quickly, then ensure no dry clumps remain. Pour slowly in a flower pattern, crossing the center more often than the perimeter. Use 100°C and a medium-fine grind; coarsen if fines clog the filter or the finish dries out.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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