№ 647 French Press 12 Cup 10:10 1:16.1 SCA
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Large Cupping-Style French Press

Cupping-style technique in the large 12-cup French Press. Break the crust at 4 minutes, skim, settle for 6 more minutes. Don't press to the bottom. Serves 4 with maximum clarity.

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Parameters

Coffee
56 g
Water
900 g
Ratio
1:16.1
Temp
93 °C
Grind
6 medium
Total
10:10
Servings
4
Grind · 6/10 · medium
FINE COARSE

Method

10:10 total
  1. 0:00
    Pour

    Pour all 900g at 93°C.

    +900g 20s slow
  2. 4:00
    Stir

    Break the crust. Stir 3 times.

    10s
  3. 4:10
    Wait

    Skim foam and particles. Let settle.

    350s
  4. 10:00
    Press

    Place plunger at surface. Do not push down.

    10s
  5. 10:10
    Done

    Pour carefully.

Next step

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Applying SCA cupping technique to a batch French Press. The 10-minute total time and no-press approach produce the cleanest possible French Press. Skim foam and floating particles after breaking the crust. Press plunger only to surface level. Pour gently.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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