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- 01 Go Cold Brew Room temperature cold brew on the AeroPress Go. Perfect for travel. AeroPress Go Ratio 1:12.5 Time 721:00
- 02 Bold byCAFEC Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel. Cafec Deep Pro Ratio 1:15 Time 4:30
- 03 Kissaten Style byCAFEC Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00. Cafec Deep Pro Ratio 1:16 Time 5:00
- 04 Kissaten Style byCAFEC Adapted from Cafec's Deep 45 kissaten approach for the trapezoid. 30g dose, only 300g of water (1:10), 80°C, three minutes of slow continuous pouring after the bloom. The cup that comes out is concentrated, low-acid, syrupy — built to be sipped slowly with milk and sugar in a kissaten booth. Cafec Flower Oval 102 Ratio 1:10 Time 5:30
- 05 Strong Brew byClever A strong, concentrated Clever brew with extended steep time and higher coffee dose. Clever Dripper L Ratio 1:12 Time 4:30
- 06 Bloom and Break bySpecialty Coffee Association Cupping-inspired technique scaled for a 12-cup French press. Bloom, break, and skim for the cleanest possible large batch. French Press 12 Cup Ratio 1:15.4 Time 12:30
- 07 Cold Brew Concentrate bySpecialty Coffee Association Overnight cold brew using the 12-cup French press as an immersion vessel. Very coarse grind steeped 16-20 hours for a smooth, low-acid concentrate. French Press 12 Cup Ratio 1:8 Time 1081:00
- 08 Cold Brew Large Batch bySpecialty Coffee Association Overnight cold brew at scale in a 12-cup French press. Produces a smooth concentrate for the whole week or a group gathering. French Press 12 Cup Ratio 1:6 Time 1080:30
- 09 Large Cupping-Style French Press bySpecialty Coffee Association Cupping-style technique in the large 12-cup French Press. Break the crust at 4 minutes, skim, settle for 6 more minutes. Don't press to the bottom. Serves 4 with maximum clarity. French Press 12 Cup Ratio 1:16.1 Time 10:10
- 10 No-Press Batch byJames Hoffmann James Hoffmann's no-plunge technique scaled up for a 12-cup French press. Clean, sweet brew for 4 cups. French Press 12 Cup Ratio 1:16.1 Time 12:30
- 11 Large Batch bySpecialty Coffee Association A large batch recipe for a 1-liter French press. Serves 4 generous cups. French Press 12 Cup Ratio 1:16.1 Time 4:30
- 12 Party Batch bySpecialty Coffee Association Large batch French press for serving a crowd. Preheat the press, bloom aggressively, and serve immediately into a thermal carafe. French Press 12 Cup Ratio 1:15.6 Time 4:45
- 13 Continuous Stirring byIntelligentsia Coffee Intelligentsia Coffee's large-batch French Press recipe. Full boil water, crust forms at 1 minute, break and stir every 10-30 seconds. Variable steep time: shorter for bright, longer for sweet. French Press 12 Cup Ratio 1:16.1 Time 5:20
- 14 Six-Minute Steep byCounter Culture Coffee Counter Culture Coffee's French Press recipe. All water at once, stir at 30 seconds, steep for 6 minutes total. The extended steep with medium-coarse grind produces a sweet, full cup. French Press 3 Cup Ratio 1:17.9 Time 6:15
- 15 Bloom and Break bySpecialty Coffee Association Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup. French Press 3 Cup Ratio 1:15 Time 10:20