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Bloom and Break

by Specialty Coffee Association French Press 12 Cup

Cupping-inspired technique scaled for a 12-cup French press. Bloom, break, and skim for the cleanest possible large batch.

  • Chocolate
  • Balanced
  • Full-bodied
  • Medium roast
  • Dark roast
  • Long
  • Beginner
Total
12:30
Ratio
1:15.4
Coffee
65 g
Temp
96 °C

The Bloom and Break recipe by Specialty Coffee Association for the French Press 12 Cup uses 65 g of coffee and 1000 g of water (1:15.4 ratio), at 96°C, with a target brew time of 12:30.

Parameters

65 g
Coffee
1000 g
Water
1:15.4
Ratio
96 °C
Temp
7 medium coarse
Grind
12:30
Total
5
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

12:30 · total
  1. 0:00
    Pour

    Pour 130g water to bloom. Let the bed of grounds swell undisturbed.

    +130g 10s Slow
  2. 0:30
    Pour

    Pour remaining 870g water for 1000g total. Do not stir.

    +1000g 15s Slow
  3. 4:00
    Swirl

    Break the crust with a large spoon. Stir the surface gently 3-4 times. Scoop off all foam and floating grounds with two spoons. Be thorough.

  4. 5:00
    Wait

    Wait 7 or more minutes for all fines to settle completely. Do not disturb.

  5. 12:00
    Wait

    Press plunger to the liquid surface only. Pour gently into a thermal carafe or cups.

  6. 12:30
    Done

    Clean, sweet large batch. Serve immediately or keep warm in a thermal carafe.

Notes

Professional cupping technique adapted for a large French press. The bloom with twice the coffee weight in water allows CO2 to escape before the main pour. Breaking the crust at 4 minutes and thoroughly skimming all foam removes bitter oils and micro-fines. The extra settling time is critical at this volume -- fines need 7+ minutes to fully sink in a large vessel. Press plunger only to the liquid surface. Decant into a thermal carafe immediately to prevent continued extraction.

More French Press 12 Cup recipes

See all French Press 12 Cup recipes →

Other French press methods

More by Specialty Coffee Association

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Original source

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

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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