Quick Classic

French Press 3 Cup French press by Specialty Coffee Association

This SCA standards-based French press recipe condenses the classic bloom, stir, steep, and plunge sequence into a single cup. It favors reliable extraction and familiar immersion body when speed matters, without elaborate settling or skimming.

1:16.7 Ratio

4:20 Total

18g Dose

96°C Temp

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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

Grind · 8/10 · coarse

FINE COARSE

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Method

4:20 · total

Pour 1 / 6
0:00

30s

Pour 150g and stir gently to saturate the bed. Let it steep.

+150g→ 150g Fill gently 96°C
Pour 2 / 6
0:30

25s

Pour the final 150g gently to 300g.

+150g→ 300g Fill gently
Prepare 3 / 6
0:55

10s

Put the cap on.
Steep 4 / 6
1:05

2m55s

Let it steep.

2m 55s
Press 5 / 6
4:00

20s

Press down slowly and evenly.

20s
Done 6 / 6
4:20

Brew complete.

Notes

During the bloom, pour in slow circles until no dry grounds remain, but avoid forceful agitation that drives fines downward. Keep the main stir brief and press at 4 min with even pressure. Transfer the entire brew immediately, since coffee left on the bed continues extracting.

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