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Open in appClassic 4-minute French press method with bloom and stir. Fast and straightforward single cup.
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Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:20
- Total
- ~300 ml
- Yield
Method
4:20 · total-
Pour 1 / 40:00
Pour 150g of water in a circular motion to bloom. Stir gently to ensure all grounds are wet.
+150g→ 150g Spiral 10s -
Pour 2 / 40:30
Pour remaining water to 300g total. Place lid with plunger raised.
+150g→ 300g Fill gently -
Press 3 / 44:00
Press the plunger down slowly and steadily. Serve immediately.
-
Done 4 / 44:20
Brew complete. Pour all coffee out immediately to stop extraction.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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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.