High Extraction — Two-Stir

Parameters

23 g

Coffee

350 g

Water

1:15.2

Ratio

94 °C

Temp

4 medium-fine

Grind

2:15

Total

2

Servings

Grind · 4/10 · fine-medium

FINE COARSE

Method

2:15 · total

1. Pour 1 / 5

   0:00

   To

   350g

   +350g add
   30s Slow

   Heat water. Let it rise to upper chamber.

2. Stir 2 / 5

   0:30

   Add coffee. Stir vigorously up-down and left-right for 15 seconds.

3. Stir 3 / 5

   1:00

   Second vigorous stir for 10 seconds.

4. Wait 4 / 5

   1:30

   Remove from heat.

5. Done 5 / 5

   2:15

   Drawdown complete.

Notes

Jonathan Gagne's approach uses finer grind and more aggressive stirring than traditional siphon methods. Two stir phases create turbulence that increases extraction. Target 22%+ extraction yield.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.