No-Press Batch

French Press 12 Cup French press by James Hoffmann

James Hoffmann's no-plunge French press method is scaled here for a large brewer. Breaking and skimming the crust, then allowing fines to settle, targets a sweet batch with unusual clarity and less silty weight while retaining immersion richness.

1:16.1 Ratio

12:35 Total

56g Dose

100°C Temp

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Parameters

56 g
Coffee: 900 g
Water: 1:16.1
Ratio: 100 °C
Temp: 6 medium
Grind: 12:35
Total: ~900 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

12:35 · total

Pour 1 / 8
0:00

50s

Pour 900g gently. Do not agitate afterwards.

+900g→ 900g Fill gently 100°C
Steep 2 / 8
0:50

3m10s

Let it steep undisturbed.

3m 10s
Swirl 3 / 8
4:00

5s

Break the crust with a spoon.
Prepare 4 / 8
4:05

5s

Skim off the foam and floating grounds.
Steep 5 / 8
4:10

7m50s

Let it steep undisturbed.

7m 50s
Prepare 6 / 8
12:00

5s

Rest the plunger on the surface — don't press down.
Prepare 7 / 8
12:05

30s

Decant gently, leaving the sediment and the last silty liquid behind.
Done 8 / 8
12:35

Brew complete.

Notes

Grind medium rather than traditionally coarse for more even extraction. At 4 min, break the crust and skim foam plus floating particles thoroughly, then allow the deeper vessel ample settling time. Lower the screen only to the liquid surface and pour gently without disturbing the sediment bed.

Original source

Recipe by James Hoffmann, published at youtube.com.

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