Skip to content
Gota
Now reading High Extraction — Two-Stir

High Extraction — Two-Stir

by Jonathan Gagné Japanese Siphon

Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness.

  • Citric
  • Fruity
  • Medium-bodied
  • Light roast
  • Quick
  • Beginner
Total
2:15
Ratio
1:15.2
Coffee
23 g
Temp
94 °C

The High Extraction — Two-Stir recipe by Jonathan Gagné for the Japanese Siphon uses 23 g of coffee and 350 g of water (1:15.2 ratio), at 94°C, with a target brew time of 2:15.

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. 0:00
    Pour

    Heat water. Let it rise to upper chamber.

    +350g 30s Slow
  2. 0:30
    Stir

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

  3. 1:00
    Stir

    Second vigorous stir for 10 seconds.

  4. 1:30
    Wait

    Remove from heat.

  5. 2:15
    Done

    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.

More Japanese Siphon recipes

See all Japanese Siphon recipes →

Other Traditional methods

More by Jonathan Gagné

View all recipes by Jonathan Gagné →

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

Open this recipe or get the app

The app

The timer.
The log.
The library.

Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota