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V60 02

High Extraction V60

V60 02 V60 by Jonathan Gagné

Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor.

1:16.7 Ratio
4:00 Total
15g Dose
100°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
100 °C
Temp
3 fine
Grind
4:00
Total
~250 ml
Yield
Grind · 3/10 · fine
FINE COARSE

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Method

4:00 · total
  1. Bloom 1 / 7
    0:00
    14s

    Pour 50g in a spiral.

    +50g→ 50g Spiral 5g/s 10s 100°C
  2. Swirl 2 / 7
    0:14
    16s

    Stir gently. Let it bloom.

    4s
  3. Pour 3 / 7
    0:30
    30s

    Pour in a spiral to 150g.

    +100g→ 150g Spiral 5g/s 20s
  4. Swirl 4 / 7
    1:00
    10s

    Stir gently.

    5s
  5. Pour 5 / 7
    1:10
    25s

    Finish in a spiral to 250g.

    +100g→ 250g Spiral 5g/s 20s
  6. Swirl 6 / 7
    1:35
    2m25s

    Stir gently to settle the bed flat.

    5s
  7. Done 7 / 7
    4:00

    Drawdown complete.

Notes

Gagné's research shows that higher extractions (22-24%) can produce sweet, complex cups if done correctly. The key is a very fine grind with boiling water and aggressive agitation. Multiple stirs drive extraction. Don't be afraid of the long brew time — the fine grind is intentional and the result is a sweet, juicy cup without bitterness. Target 3:30-4:30.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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