Classic
Open in appThe SCA-sourced classic French press method follows the familiar coarse-grind, full-immersion format with a brief steep and plunge. It aims for the brewer's signature rich body, integrated sweetness, and pleasantly textured finish.
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Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:55
- Total
- ~500 ml
- Yield
What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
4:55 · total-
Pour 1 / 50:0020s
Pour 500g and stir to saturate the bed. Let it steep.
+500g→ 500g 96°C -
Prepare 2 / 50:205s
Put the cap on.
-
Steep 3 / 50:254m
Let it steep.
4m -
Press 4 / 54:2530s
Press down slowly and evenly.
30s -
Done 5 / 54:55
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Other French press models
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.
