Bloom and Break
Cupping-inspired technique scaled for a 12-cup French press. Bloom, break, and skim for the cleanest possible large batch.
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- Coffee
- 65 g
- Water
- 1000 g
- Ratio
- 1:15.4
- Temp
- 96 °C
- Grind
- 7 medium coarse
- Total
- 12:30
- Servings
- 5
Method
-
0:00Pour
Pour 130g water to bloom. Let the bed of grounds swell undisturbed.
+130g 10s slow -
0:30Pour
Pour remaining 870g water for 1000g total. Do not stir.
+1000g 15s slow -
4:00Swirl
Break the crust with a large spoon. Stir the surface gently 3-4 times. Scoop off all foam and floating grounds with two spoons. Be thorough.
-
5:00Wait
Wait 7 or more minutes for all fines to settle completely. Do not disturb.
-
12:00Wait
Press plunger to the liquid surface only. Pour gently into a thermal carafe or cups.
-
12:30Done
Clean, sweet large batch. Serve immediately or keep warm in a thermal carafe.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Professional cupping technique adapted for a large French press. The bloom with twice the coffee weight in water allows CO2 to escape before the main pour. Breaking the crust at 4 minutes and thoroughly skimming all foam removes bitter oils and micro-fines. The extra settling time is critical at this volume -- fines need 7+ minutes to fully sink in a large vessel. Press plunger only to the liquid surface. Decant into a thermal carafe immediately to prevent continued extraction.
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100g
+50g Add water