Large Batch
Open in appThis SCA-sourced large-batch French press recipe scales immersion brewing for a high-capacity carafe and several generous servings. Thorough saturation is central to producing an even, full-bodied cup across the larger coffee bed.
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Parameters
- 56 g
- Coffee
- 900 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 5:15
- Total
- ~900 ml
- Yield
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Method
5:15 · totalBefore you brew
- 1 Preheat the brewer thoroughly with hot water.
-
Pour 1 / 60:0025s
Pour 900g and stir to saturate the bed.
+900g→ 900g 96°C -
Prepare 2 / 60:255s
Put the cap on.
-
Steep 3 / 60:304m
Let it steep.
4m -
Press 4 / 64:3030s
Press down slowly and evenly.
-
Prepare 5 / 65:0015s
Decant all the coffee immediately to stop the extraction.
-
Done 6 / 65:15
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Other French press models
View all French press modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
