Cupping Style
Tim Wendelboe's French press: boiling water, skim foam, push grounds to bottom. Clean cup similar to cupping technique.
- Balanced
- Sweet
- Full-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:14.3
- Coffee
- 35 g
- Temp
- 100 °C
The Cupping Style recipe by Tim Wendelboe for the French Press 8 Cup uses 35 g of coffee and 500 g of water (1:14.3 ratio), at 100°C, with a target brew time of 5:00.
Parameters
- 35 g
- Coffee
- 500 g
- Water
- 1:14.3
- Ratio
- 100 °C
- Temp
- 7 coarse
- Grind
- 5:00
- Total
- 2
- Servings
Method
-
0:00Pour
Pour 250g of boiling water. Stir gently.
+250g 8s Slow -
0:10Pour
Pour remaining 250g. Do NOT put the lid on yet.
+500g 8s Slow -
4:00Stir
Gently push all grounds to the bottom by stirring 3-5 times. Skim off pale foam from surface with a spoon.
-
4:30Wait
Place lid and plunger. Press smoothly — should be easy.
-
5:00Done
Brew complete. Serve immediately.
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 -
Coffee Concentrate
1:8by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:05 Temp 96°C
Other French press methods
More by Tim Wendelboe
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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100g
+50g Add water