Dark Roast Large Batch

French Press 12 Cup French press by Specialty Coffee Association

Adapted from SCA coffee standards for a large French press, this dark-roast method moderates heat and contact time to control the beans' high solubility, aiming for a generous batch with deep sweetness and body rather than ashy bitterness.

1:18 Ratio

4:00 Total

50g Dose

88°C Temp

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Parameters

50 g
Coffee: 900 g
Water: 1:18
Ratio: 88 °C
Temp: 9 coarse
Grind: 4:00
Total: ~900 ml
Yield

Grind · 9/10 · coarse

FINE COARSE

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Method

4:00 · total

Pour 1 / 5
0:00

25s

Pour 900g and stir gently to saturate the bed. Let it steep.

+900g→ 900g Fill gently 88°C
Prepare 2 / 5
0:25

5s

Put the cap on.
Steep 3 / 5
0:30

3m

Let it steep.

3m
Press 4 / 5
3:30

30s

Press down slowly and evenly.

30s
Done 5 / 5
4:00

Brew complete.

Notes

Use a coarse, uniform grind and water at 88°C; darker beans release soluble material quickly, so avoid extra agitation. Stir once to wet dry pockets, decant as soon as the steep ends, and use a thermal carafe. For ashiness, try 85°C; for a flat cup, try 90°C.

Original source

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

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Specialty Coffee Association

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In the cup