Iced Batch French Press
Open in appBlue Bottle's batch iced French press: brew strong and hot, then pour straight over ice to flash-chill. The metal filter keeps the oils and body in the cup, so it holds up to the melting ice far better than an iced pour-over.
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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
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Method
4:15 · totalBefore you brew
- 1 Add 400g of ice to the server
-
Pour 1 / 50:0015s
Pour 500g.
+500g→ 500g 95°C -
Swirl 2 / 50:155s
Stir gently until every ground is wet.
Fill gently -
Steep 3 / 50:203m40s
Let it steep.
3m 40s -
Press 4 / 54:0015s
Press down slowly and evenly.
-
Done 5 / 54:15
Concentrate ready. Dilute to taste, or serve over ice.
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.
