Iced Batch French Press
Open in appFlash-brewed iced French Press for a group. Brew at double strength then pour over ice. The French Press's full-bodied extraction stands up well to dilution from ice.
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Parameters
- 40 g
- Coffee
- 500 g
- Water
- 1:12.5
- Ratio
- 95 °C
- Temp
- 6 medium
- Grind
- 400 g
- Ice
- 4:15
- Total
- ~900 ml
- Yield
Method
4:15 · total-
Pour 1 / 40:00
Pour all 500g of water.
+500g→ 500g Fill gently -
Stir 2 / 40:30
Stir to saturate all grounds. Place lid.
5s -
Press 3 / 44:00
Press slowly.
15s -
Done 4 / 44:15
Pour over 400g of ice in a pitcher. Stir and serve.
Notes
Original source
Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.
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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.