Bloom and Break

French Press 3 Cup French press by Specialty Coffee Association

Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup.

1:15 Ratio

10:20 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 96 °C
Temp: 7 medium-coarse
Grind: 10:20
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

Method

10:20 · total

Pour 1 / 6
0:00

Pour 60g of water to bloom. Let grounds swell for 30 seconds.

+60g→ 60g Fill gently
Pour 2 / 6
0:30

Pour remaining 240g of water for 300g total. Do not stir.

+240g→ 300g Fill gently
Swirl 3 / 6
4:00

Break the crust by stirring the surface 3 times with a spoon. Scoop off foam and floating grounds with two spoons.
Wait 4 / 6
5:00

Wait 5 minutes for fines to settle. Do not disturb.
Wait 5 / 6
10:00

Press plunger to the liquid surface only. Pour gently into your cup.
Done 6 / 6
10:20

Clean, full-bodied cup with cupping-level clarity.

Notes

Based on professional cupping technique adapted for French press by Blue Bottle Coffee. The bloom phase allows CO2 to escape for even extraction. Breaking the crust at 4 minutes and skimming foam removes bitter compounds and micro-fines. Do not plunge to the bottom -- press only to the liquid surface. Decant immediately to stop extraction. The result is cleaner than a traditional French press but with more body than a pourover.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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Specialty Coffee Association

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In the cup