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No-Press Batch

by James Hoffmann French Press 12 Cup

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

  • Chocolate
  • Sweet
  • Full-bodied
  • Medium roast
  • Dark roast
  • Long
  • Beginner
Total
12:30
Ratio
1:16.1
Coffee
56 g
Temp
100 °C

The No-Press Batch recipe by James Hoffmann for the French Press 12 Cup uses 56 g of coffee and 900 g of water (1:16.1 ratio), at 100°C, with a target brew time of 12:30.

Parameters

56 g
Coffee
900 g
Water
1:16.1
Ratio
100 °C
Temp
6 medium
Grind
12:30
Total
4
Servings
Grind · 6/10 · medium
FINE COARSE

Method

12:30 · total
  1. 0:00
    Pour

    Pour all 900g of water. Do not stir.

    +900g 20s Slow
  2. 4:00
    Swirl

    Break the crust with a spoon. Stir gently. Scoop off all foam and floating grounds thoroughly.

  3. 5:00
    Wait

    Wait 7 or more minutes. The larger volume needs extra settling time.

  4. 12:00
    Wait

    Place plunger and press only to the surface. Pour gently into cups or a thermal carafe.

  5. 12:30
    Done

    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.

More French Press 12 Cup recipes

See all French Press 12 Cup recipes →

Other French press methods

More by James Hoffmann

View all recipes by James Hoffmann →

Original source

Recipe by James Hoffmann, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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