Japanese Siphon Traditional
High Extraction — Turkish-Fine
Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time.
Parameters
- 24 g
- Coffee
- 400 g
- Water
- 1:16.7
- Ratio
- 94 °C
- Temp
- 1 extra fine
- Grind
- 2:30
- Total
- 2
- Servings
Method
2:30 · total-
Pour 1 / 50:00+400g add
To
400g
20s SlowHeat 400g of water in lower chamber to 99°C. Seal upper chamber. Wait for water to rise. Temperature in upper chamber stabilizes around 94°C.
-
Swirl 2 / 50:20
Lower heat to two-thirds. Add 24g of extra-fine coffee. Stir vigorously for 15 seconds, then give one rotation.
-
Wait 3 / 50:35
Rest for 20 seconds. At 0:35, remove from heat immediately. Give a gentle circular stir to induce drawdown.
-
Wait 4 / 51:30
Vacuum pulls brewed coffee through the filter into the lower chamber. Inspect the coffee bed — it should be flat and uniform.
-
Done 5 / 52:30
Drawdown complete. The result is an intense, full-bodied cup with very high extraction yield.
Notes
Original source
Recipe by Jonathan Gagné, published at coffeeadastra.com.
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