Jonathan Gagné
Open in appJonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 22 g
- Coffee
- 374 g
- Water
- 1:17
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 4:30
- Total
- ~370 ml
- Yield
Method
4:30 · total-
Bloom 1 / 50:00
Pour 77g (3.5x dose) onto the nest-shaped bed. Stir well.
+77g→ 77g Center pour 12s -
Pour 2 / 50:45
Slow flower-pattern pour to 200g. Focus on the center.
+123g→ 200g Spiral 30s -
Pour 3 / 51:40
Continue flower-pattern pour to 374g.
+174g→ 374g Spiral 35s -
Swirl 4 / 52:20
Swirl gently and let draw down.
-
Done 5 / 54:30
Brew complete. Target ~4:30.
Notes
Original source
Recipe by Jonathan Gagné, published at coffeeadastra.com.
More V60 02 recipes
See all V60 02 recipesFive Equal Pours
by Nicole Battefeld-Montgomery
Single Circular Pour
by Blue Bottle Coffee
Constant Spirals
by Counter Culture Coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
More by Jonathan Gagné
View all recipes by Jonathan GagnéLong Steep
Official
Low Column
Sweetness Focus
High Extraction — Two-Stir
Other V60 models
View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.