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High Extraction

by Jonathan Gagné V60 02

Pushes extraction higher using boiling water, fine grind, and extended brew time.

  • Sweet
  • Fruity
  • Medium-bodied
  • Light roast
  • Long
  • Intermediate
Total
4:30
Ratio
1:16.7
Coffee
15 g
Temp
100 °C

The High Extraction 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 4:30.

Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
100 °C
Temp
3 fine
Grind
4:30
Total
1
Servings
Grind · 3/10 · fine
FINE COARSE

Method

4:30 · total
  1. 0:00
    Bloom

    Bloom with 50g. Stir vigorously.

    +50g 10s Slow
  2. 0:45
    Pour

    Pour to 125g in slow circles.

    +125g 15s Circular
  3. 1:30
    Pour

    Pour to 200g.

    +200g 15s Circular
  4. 2:15
    Pour

    Final pour to 250g. Swirl.

    +250g 10s Circular
  5. 2:30
    Swirl

    Swirl and let it draw down slowly.

  6. 4:30
    Done

    Brew complete. Target ~4:30.

Notes

Best for light roast specialty coffees. May taste astringent with dark roasts.

More V60 02 recipes

See all V60 02 recipes →

Other V60 methods

More by Jonathan Gagné

View all recipes by Jonathan Gagné →

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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