Large Cupping-Style French Press

French Press 12 Cup French press by Specialty Coffee Association

SCA cupping practices are adapted to a large French press by breaking the crust, skimming the surface, and avoiding a full plunge. The extended settling phase serves a crowd while favoring clarity, articulate aromatics, and immersion body.

1:16.1 Ratio

10:15 Total

56g Dose

93°C Temp

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Parameters

56 g
Coffee: 900 g
Water: 1:16.1
Ratio: 93 °C
Temp: 6 medium
Grind: 10:15
Total: ~900 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

10:15 · total

Pour 1 / 7
0:00

50s

Pour 900g gently.

+900g→ 900g Fill gently 93°C
Steep 2 / 7
0:50

3m10s

Let it steep.

3m 10s
Swirl 3 / 7
4:00

15s

Break the crust with 3 spoon stirs.
Prepare 4 / 7
4:15

10s

Skim off the foam and floating grounds.
Settle 5 / 7
4:25

5m40s

Let it settle undisturbed.

5m 40s
Prepare 6 / 7
10:05

10s

Rest the plunger on the surface — don't press down.
Done 7 / 7
10:15

Brew complete.

Notes

Break the crust at 4 min with a shallow spoon motion, then remove foam and floating grounds without churning the slurry. Let fines settle for another 6 min. Lower the screen only to the surface and pour in one calm movement to keep the sediment bed intact.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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