№ 626 French Press 3 Cup 10:10 1:16.7 SCA
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Cupping-Style French Press

French Press brewed using SCA cupping protocol techniques. No press — just break the crust, skim, and pour carefully. Produces the cleanest possible French Press cup.

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Parameters

Coffee
18 g
Water
300 g
Ratio
1:16.7
Temp
93 °C
Grind
6 medium
Total
10:10
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

10:10 total
  1. 0:00
    Pour

    Pour all 300g of 93°C water.

    +300g 10s slow
  2. 4:00
    Stir

    Break the crust. Stir 3 times only.

    10s
  3. 4:10
    Wait

    Skim foam and floating particles with a spoon.

    20s
  4. 4:30
    Wait

    Let grounds settle. Do not disturb.

    330s
  5. 10:00
    Press

    Place plunger at surface level only. Do not push to bottom.

    10s
  6. 10:10
    Done

    Pour carefully, avoiding settled grounds.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

This method adapts SCA cupping techniques to the French Press. Like cupping, you break the crust at 4 minutes, skim floating grounds and foam, then let everything settle. Press the plunger only to the surface level (not down). Pour carefully to avoid disturbing settled grounds. The result is a remarkably clean cup with the body of immersion brewing.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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