Cold Brew Large Batch
Overnight cold brew at scale in a 12-cup French press. Produces a smooth concentrate for the whole week or a group gathering.
- Chocolate
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 1080:30
- Ratio
- 1:6
- Coffee
- 150 g
- Temp
- 4 °C
The Cold Brew Large Batch recipe by Specialty Coffee Association for the French Press 12 Cup uses 150 g of coffee and 900 g of water (1:6 ratio), at 4°C, with a target brew time of 1080:30.
Parameters
- 150 g
- Coffee
- 900 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Total
- 6
- Servings
Method
-
0:00Pour
Pour all 900g of cold water. Stir vigorously to saturate all grounds evenly.
+900g 20s Slow -
0:25Wait
Place lid with plunger pulled up. Refrigerate for 16-20 hours.
-
1080:00Wait
Plunge slowly. Transfer concentrate to a sealed jar or pitcher.
-
1080:30Done
Serve over ice. Dilute 1:1 with cold water or milk. Yields 6-8 iced drinks.
Notes
More French Press 12 Cup recipes
-
Bloom and Break
1:15.4by Specialty Coffee Association
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8by Specialty Coffee Association
- Chocolate
- Sweet
Total 18h Temp 20°C -
Large Cupping-Style French Press
1:16.1by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18by Specialty Coffee Association
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Flash Iced Batch
1:10by Specialty Coffee Association
- Balanced
- Fruity
Total 8:30 Temp 96°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Flash Iced Batch
1:10French Press 12 Cup
- Balanced
- Fruity
Total 8:30 Temp 96°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water