High Extraction V60
Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor.
- Sweet
- Fruity
- Medium-bodied
- Light roast
- Standard
- Beginner
- Total
- 4:00
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 100 °C
The High Extraction V60 recipe by Jonathan Gagné for the V60 02 uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 100°C, with a target brew time of 4:00.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g of boiling water. Stir vigorously.
+50g 10s Slow -
0:30Pour
Pour to 150g. Stir once.
+150g 20s Circular -
1:00Stir
Stir to agitate the bed.
5s -
1:10Pour
Final pour to 250g.
+250g 20s Circular -
1:30Stir
Final stir to level bed.
5s -
4:00Done
Long drawdown expected. Target 3:30-4:30.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Jonathan Gagné
-
Long Steep
1:14.4AeroPress
- Floral
- Citric
Total 10:00 Temp 100°C -
Official
1:20Tricolate
- Sweet
- Caramel
Total 6:00 Temp 100°C -
Sweetness Focus
1:17Next Level Pulsar
- Balanced
- Sweet
Total 3:30 Temp 99°C -
High Extraction — Two-Stir
1:15.2Japanese Siphon
- Citric
- Fruity
Total 2:15 Temp 94°C -
High Extraction — Turkish-Fine
1:16.7Japanese Siphon
- Floral
- Fruity
Total 2:30 Temp 94°C
Original source
Recipe by Jonathan Gagné, published at coffeeadastra.com.
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100g
+50g Add water