Jonathan Gagné
Jonathan Gagné is an astrophysicist and coffee blogger from Montréal, Canada. He developed this recipe with an extremely long brew time in order to maximize extraction and sweetness, resulting in a flavor profile closer to a well-prepared pourover. While it's not required, he recommends using the Fellow Prismo attachment to prevent astringency from side channeling. If you own one, check out the Prismo-specific version of this recipe for special instructions.
Brew spec
- Method
- Upright
- Cup type
- Regular Cup
- Coffee
- 18 g
- Water
- 260 g
- Temperature
- 99°C
- Ratio
- 1:14
- Grind size
- Fine
- Brew time
- 10m
- Steps
- 8
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Jonathan Gagné's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
18 g coffee · 260 g water
Place a paper filter in the cap and attach it to the brew chamber. No need to rinse the filter.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 18 grams of ground coffee
- 260 grams of 99ºC water
How to brew
- 1
Place a paper filter in the cap and attach it to the brew chamber. No need to rinse the filter.
- 2
Add 18 g of ground coffee to the brew chamber. Give it a shake to even out the grounds.
- 3
Pour as much hot water as you can over the grounds. It should be somewhere around 260 g.
- 4
Stir back and forth using the paddle or a spoon. Start at the bottom and go all the way up.
- 5
Insert the plunger at the top of the brew chamber. Remove the AeroPress and cup from the scale and give it a swirl.
- 6
Let steep.
- 7
Give the AeroPress another swirl and let sit for a while longer.
- 8
Slowly press into the cup.