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Dark Roast Large Batch

by Specialty Coffee Association French Press 12 Cup

Adapted for dark roast beans at large scale. Lower temperature and shorter steep prevent over-extraction across the larger volume.

  • Chocolate
  • Caramel
  • Nutty
  • Full-bodied
  • Dark roast
  • Standard
  • Beginner
Total
3:30
Ratio
1:18
Coffee
50 g
Temp
88 °C

The Dark Roast Large Batch recipe by Specialty Coffee Association for the French Press 12 Cup uses 50 g of coffee and 900 g of water (1:18 ratio), at 88°C, with a target brew time of 3:30.

Parameters

50 g
Coffee
900 g
Water
1:18
Ratio
88 °C
Temp
9 coarse
Grind
3:30
Total
4
Servings
Grind · 9/10 · coarse
FINE COARSE

Method

3:30 · total
  1. 0:00
    Pour

    Pour all 900g of water. Stir once gently to ensure all grounds are wet.

    +900g 20s Slow
  2. 0:25
    Wait

    Place lid on with plunger up. Steep for 3 minutes only.

  3. 3:00
    Press

    Plunge slowly and steadily. Decant all coffee into cups or a thermal carafe immediately.

  4. 3:30
    Done

    Rich, full-bodied dark roast for a crowd. No bitterness.

Notes

Dark roasts extract much faster than light roasts. The 88°C water temperature and 3-minute steep time are essential to avoid harsh, ashy bitterness at this scale. A slightly lower coffee-to-water ratio (1:18) compared to light roast recipes compensates for the higher solubility of dark roasts. Stir only once. Serve and decant immediately -- never leave brewed dark roast sitting on grounds. A thermal carafe is ideal for serving a crowd. If the brew tastes flat, increase temperature to 90°C. If it tastes bitter, decrease to 85°C.

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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