Bloom and Break

French Press 12 Cup French press by Specialty Coffee Association

An SCA cupping ritual scaled up to a 12-cup French press. Bloom the bed, break and skim the crust as you would at the cupping table, then let the fines settle fully before a barely-there press — the cleanest cup a large batch can give.

1:15.4 Ratio

12:15 Total

65g Dose

96°C Temp

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Parameters

65 g
Coffee: 1000 g
Water: 1:15.4
Ratio: 96 °C
Temp: 7 medium-coarse
Grind: 12:15
Total: ~1000 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

12:15 · total

Bloom 1 / 8
0:00

30s

Pour 130g. Let it bloom.

+130g→ 130g 6.5g/s 20s 96°C
Pour 2 / 8
0:30

20s

Pour the final 870g gently to 1000g. Do not agitate afterwards.

+870g→ 1000g Fill gently
Steep 3 / 8
0:50

3m10s

Let it steep.

3m 10s
Swirl 4 / 8
4:00

9s

Break the crust with 3–4 spoon stirs.
Prepare 5 / 8
4:09

7m51s

Skim off the foam and floating grounds. Let it settle.
Prepare 6 / 8
12:00

5s

Rest the plunger on the surface — don't press down.
Prepare 7 / 8
12:05

10s

Decant all the coffee immediately to stop the extraction.
Done 8 / 8
12:15

Brew complete.

Notes

Use a medium-coarse grind so the crust holds together and the fines drop cleanly. In a vessel this deep the fines need a full seven minutes to settle, so don't rush — and when you plunge, take the mesh down only to the liquid surface, never into the settled bed, or you'll stir the fines back up. Decant into a thermal carafe once brewed; left on the grounds, a large batch keeps extracting and turns bitter.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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