Cold Brew Concentrate
Open in appUsing SCA coffee standards as its basis, this overnight recipe turns a large French press into a cold-immersion vessel. Very coarse grounds yield a low-acid, smooth concentrate with enough intensity for dilution over ice or with milk.
Free iOS No signup 1061 recipes by 146 baristas
Parameters
- 150 g
- Coffee
- 1200 g
- Water
- 1:8
- Ratio
- 20 °C
- Temp
- 9 extra coarse
- Grind
- 18h
- Steep
- ~1200 ml
- Yield
What is 9/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 9
Pour 300g and stir to saturate the bed.
+300g→ 300g 20°C -
Pour 2 / 9
Pour the final 900g gently to 1200g. Do not agitate afterwards.
+900g→ 1200g Fill gently -
Prepare 3 / 9
Cover it.
-
Steep 4 / 9
Let it steep undisturbed.
16h–20h -
Swirl 5 / 9
Break the crust with a spoon.
-
Prepare 6 / 9
Rest the plunger on the surface — don't press down.
-
Prepare 7 / 9
Decant the coffee.
-
Serve 8 / 9
Dilute the concentrate 1:1 with cold water or milk and serve over ice.
-
Done 9 / 9
Cold brew ready.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
Community
Questions about this recipe
Stuck while brewing it? Ask in the community in your language: people around the world answer, and Gota (AI) answers right away.
More French Press 12 Cup recipes
See all French Press 12 Cup recipesBloom and Break
by Specialty Coffee Association
Cold Brew Large Batch
by Specialty Coffee Association
Large Cupping-Style French Press
by Specialty Coffee Association
Dark Roast Large Batch
by Specialty Coffee Association
Flash Iced Batch
by Specialty Coffee Association
More by Specialty Coffee Association
View all recipes by Specialty Coffee AssociationBloom and Break
Cold Brew Large Batch
Large Cupping-Style French Press
Dark Roast Large Batch
Flash Iced Batch
Other French press models
View all French press modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
