Six-Minute Steep
Open in appCounter Culture Coffee's French press method: all the water at once, one stir to saturate the grounds, then a full six-minute steep. The long contact time over a medium-coarse grind builds a sweet, heavy-bodied cup.
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Parameters
- 28 g
- Coffee
- 500 g
- Water
- 1:17.9
- Ratio
- 93 °C
- Temp
- 7 medium-coarse
- Grind
- 6:15
- Total
- ~500 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
6:15 · total-
Pour 1 / 50:0030s
Pour 500g briskly.
+500g→ 500g Fill briskly 93°C -
Swirl 2 / 50:3010s
Stir gently until every ground is wet.
5s -
Steep 3 / 50:405m20s
Let it steep.
5m 20s -
Press 4 / 56:0015s
Press down slowly and evenly.
15s -
Done 5 / 56:15
Brew complete.
Notes
Original source
Recipe by Counter Culture Coffee, published at counterculturecoffee.com.
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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.
