№ 576 French Press 12 Cup 8:30 1:10 SCA
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Flash Iced Batch

Japanese flash brew technique scaled for a 12-cup press. Hot concentrate pressed and poured over ice for bright, aromatic iced coffee for a crowd.

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Parameters

Iced
Coffee
70 g
Water
700 g
Ratio
1:10
Temp
96 °C
Grind
6 medium
Ice
700 g
Total
8:30
Servings
6
Grind · 6/10 · medium
FINE COARSE

Method

8:30 total
  1. 0:00
    Pour

    Pour all 700g of water. Stir vigorously to ensure even saturation.

    +700g 20s slow
  2. 4:00
    Swirl

    Break the crust. Stir gently. Skim off foam and floating grounds.

  3. 5:00
    Wait

    Wait 3 more minutes for fines to settle.

  4. 8:00
    Wait

    Press plunger to surface only. Pour over 700g of ice in a large pitcher.

  5. 8:30
    Done

    Stir to incorporate melted ice. Pour into glasses with fresh ice. Serves 6.

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

Place 700g of large ice cubes in a large pitcher before pressing. The 1:1 water-to-ice ratio ensures enough ice survives for proper chilling. Medium grind extracts more efficiently in the reduced water volume. The Hoffmann no-plunge technique works well here for cleaner results. Press just to the surface and pour over ice immediately.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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