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.
- Balanced
- Sweet
- Full-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 10:10
- Ratio
- 1:16.1
- Coffee
- 56 g
- Temp
- 93 °C
The Large Cupping-Style French Press recipe by Specialty Coffee Association for the French Press 12 Cup uses 56 g of coffee and 900 g of water (1:16.1 ratio), at 93°C, with a target brew time of 10:10.
Parameters
- 56 g
- Coffee
- 900 g
- Water
- 1:16.1
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 10:10
- Total
- 4
- Servings
Method
-
0:00Pour
Pour all 900g at 93°C.
+900g 20s Slow -
4:00Stir
Break the crust. Stir 3 times.
10s -
4:10Wait
Skim foam and particles. Let settle.
350s -
10:00Press
Place plunger at surface. Do not push down.
10s -
10:10Done
Pour carefully.
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 -
Cold Brew Large Batch
1:6by Specialty Coffee Association
- Chocolate
- Sweet
Total 18h Temp 4°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 -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°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