Coffee Concentrate
A strong concentrate from the French press, ideal for lattes, iced coffee, or diluting to taste.
- Chocolate
- Caramel
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 5:05
- Ratio
- 1:8
- Coffee
- 50 g
- Temp
- 96 °C
The Coffee Concentrate recipe by Specialty Coffee Association for the French Press 8 Cup uses 50 g of coffee and 400 g of water (1:8 ratio), at 96°C, with a target brew time of 5:05.
Parameters
- 50 g
- Coffee
- 400 g
- Water
- 1:8
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 5:05
- Total
- 3
- Servings
Method
-
0:00Pour
Pour all 400g. Stir vigorously.
+400g 15s Slow -
5:00Wait
Steep for 5 minutes.
-
5:05Done
Plunge and pour. Dilute to taste.
Notes
More French Press 8 Cup recipes
-
Partial Press
1:11.7by Blue Bottle Coffee
- Chocolate
- Balanced
Total 4:20 Temp 98°C -
Iced Batch French Press
1:12.5by Blue Bottle Coffee
- Balanced
- Fruity
Total 4:15 Temp 95°C -
Classic
1:16.7by Specialty Coffee Association
- Chocolate
- Balanced
Total 4:30 Temp 96°C -
Cold Brew
1:8.3by Specialty Coffee Association
- Chocolate
- Sweet
Total 12h Temp 4°C -
Clean Decant
1:16.7by Barista Hustle
- Balanced
- Sweet
Total 9:00 Temp 96°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water