Two-Stage Fill
Stumptown Coffee Roasters' French Press recipe. Fill halfway first, stir at 1 minute, then add remaining water. Press at 4 minutes. Coarse grind like breadcrumbs.
- Chocolate
- Balanced
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:15
- Ratio
- 1:16.1
- Coffee
- 28 g
- Temp
- 96 °C
The Two-Stage Fill recipe by Stumptown Coffee Roasters for the French Press 3 Cup uses 28 g of coffee and 450 g of water (1:16.1 ratio), at 96°C, with a target brew time of 4:15.
Parameters
- 28 g
- Coffee
- 450 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:15
- Total
- 2
- Servings
Method
-
0:00Pour
Pour 225g (half) of water.
+225g 10s Slow -
1:00Stir
Stir to break the crust.
5s -
1:05Pour
Add remaining water to 450g. Place lid.
+450g 10s Slow -
4:00Press
Press plunger slowly and steadily.
15s -
4:15Done
Decant immediately. Do not leave on grounds.
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 Stumptown Coffee Roasters
-
Oscillating Pour
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Official
1:16.1Chemex 8 Cup
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Two 1:18 Pours
1:18.1Bee House
- Sweet
- Caramel
Total 2:00 Temp 96°C -
Filtron
1:4.7Cold Brew
- Chocolate
- Caramel
Total 16h Temp 20°C -
Extra Strong
1:10Moka Pot
- Chocolate
- Nutty
Total 5:00 Temp 100°C
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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100g
+50g Add water