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Flash Iced Batch

by Specialty Coffee Association French Press 12 Cup

Japanese flash brew technique scaled for a 12-cup press. Hot concentrate pressed and poured over ice for bright, aromatic iced coffee for a crowd.

  • Balanced
  • Fruity
  • Medium-bodied
  • Medium roast
  • Long
  • Beginner
Total
8:30
Ratio
1:10
Coffee
70 g
Temp
96 °C

The Flash Iced Batch recipe by Specialty Coffee Association for the French Press 12 Cup uses 70 g of coffee and 700 g of water (1:10 ratio), at 96°C, with a target brew time of 8:30.

Parameters

Iced
70 g
Coffee
700 g
Water
1:10
Ratio
96 °C
Temp
6 medium
Grind
700 g
Ice
8:30
Total
6
Servings
Grind · 6/10 · medium
FINE COARSE

Method

8:30 · total
  1. 0:00
    Pour

    Pour all 700g of water. Stir vigorously to ensure even saturation.

    +700g 20s Slow
  2. 4:00
    Swirl

    Break the crust. Stir gently. Skim off foam and floating grounds.

  3. 5:00
    Wait

    Wait 3 more minutes for fines to settle.

  4. 8:00
    Wait

    Press plunger to surface only. Pour over 700g of ice in a large pitcher.

  5. 8:30
    Done

    Stir to incorporate melted ice. Pour into glasses with fresh ice. Serves 6.

Notes

Place 700g of large ice cubes in a large pitcher before pressing. The 1:1 water-to-ice ratio ensures enough ice survives for proper chilling. Medium grind extracts more efficiently in the reduced water volume. The Hoffmann no-plunge technique works well here for cleaner results. Press just to the surface and pour over ice immediately.

More French Press 12 Cup recipes

See all French Press 12 Cup recipes →

Other French press methods

More by Specialty Coffee Association

View all recipes by Specialty Coffee Association →

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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