French Press 12 Cup

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French Press 12 Cup French press by James Hoffmann

James Hoffmann's no-plunge technique scaled up for a 12-cup French press. Clean, sweet brew for 4 cups.

1:16.1 Ratio

12:30 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: 12:30
Total: ~900 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

12:30 · total

Pour 1 / 5
0:00

Pour all 900g of water. Do not stir.

+900g→ 900g Fill gently
Swirl 2 / 5
4:00

Break the crust with a spoon. Stir gently. Scoop off all foam and floating grounds thoroughly.
Wait 3 / 5
5:00

Wait 7 or more minutes. The larger volume needs extra settling time.
Wait 4 / 5
12:00

Place plunger and press only to the surface. Pour gently into cups or a thermal carafe.
Done 5 / 5
12:30

Brew complete. Clean large batch French press, perfect for sharing.

Notes

Same principle as the single-cup Hoffmann method but scaled for a large French press. The medium grind extracts more evenly than traditional coarse. After breaking the crust at 4 minutes, thoroughly skim all foam and floating particles. The extra wait time is essential at this volume — fines need more time to settle in the larger vessel. Pour gently to avoid disturbing the sediment bed.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

28 recipes

In the cup