Iced French Press
Japanese-style flash brew adapted for the French press. Brew a strong hot concentrate and pour directly over ice for a bright, aromatic iced coffee.
- Balanced
- Fruity
- Medium-bodied
- Medium roast
- Long
- Beginner
- Total
- 4:20
- Ratio
- 1:8
- Coffee
- 25 g
- Temp
- 96 °C
The Iced French Press recipe by Specialty Coffee Association for the French Press 3 Cup uses 25 g of coffee and 200 g of water (1:8 ratio), at 96°C, with a target brew time of 4:20.
Parameters
- 25 g
- Coffee
- 200 g
- Water
- 1:8
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 200 g
- Ice
- 4:20
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 200g of water. Stir vigorously for 10 seconds.
+200g 10s Slow -
0:10Wait
Place lid with plunger raised. Steep for 4 minutes.
-
4:00Press
Press plunger down slowly.
-
4:20Done
Pour hot concentrate directly over 200g of ice in a glass. Stir to chill. Bright, aromatic iced coffee.
Notes
More French Press 3 Cup recipes
-
Six-Minute Steep
1:17.9by Counter Culture Coffee
- Chocolate
- Sweet
Total 6:15 Temp 93°C -
Bloom and Break
1:15by Specialty Coffee Association
- Chocolate
- Balanced
Total 10:20 Temp 96°C -
Cold Brew Concentrate
1:6by Specialty Coffee Association
- Chocolate
- Sweet
Total 12h Temp 4°C -
Hot Concentrate
1:8.6by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:30 Temp 96°C -
Cupping-Style French Press
1:16.7by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water