French Press 12 Cup French press
No-Press Batch
James Hoffmann's no-plunge technique scaled up for a 12-cup French press. Clean, sweet brew for 4 cups.
Parameters
- 56 g
- Coffee
- 900 g
- Water
- 1:16.1
- Ratio
- 100 °C
- Temp
- 6 medium
- Grind
- 12:30
- Total
- 4
- Servings
Method
12:30 · total-
Pour 1 / 50:00+900g add
To
900g
20s SlowPour all 900g of water. Do not stir.
-
Swirl 2 / 54:00
Break the crust with a spoon. Stir gently. Scoop off all foam and floating grounds thoroughly.
-
Wait 3 / 55:00
Wait 7 or more minutes. The larger volume needs extra settling time.
-
Wait 4 / 512:00
Place plunger and press only to the surface. Pour gently into cups or a thermal carafe.
-
Done 5 / 512:30
Brew complete. Clean large batch French press, perfect for sharing.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
More French Press 12 Cup recipes
See all French Press 12 Cup recipes- 01 Bloom and Break Specialty Coffee Association Ratio 1:15.4 Time 12:30 Dose 65g Cupping-inspired technique scaled for a 12-cup French press. Bloom, break, and skim for the cleanest possible large batch. Ratio 1:15.4 Time 12:30 Dose 65g
- 02 Cold Brew Concentrate Specialty Coffee Association Ratio 1:8 Dose 150g 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. Ratio 1:8 Time — Dose 150g
- 03 Cold Brew Large Batch Specialty Coffee Association Ratio 1:6 Dose 150g Overnight cold brew at scale in a 12-cup French press. Produces a smooth concentrate for the whole week or a group gathering. Ratio 1:6 Time — Dose 150g
- 04 Large Cupping-Style French Press Specialty Coffee Association Ratio 1:16.1 Time 10:10 Dose 56g 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. Ratio 1:16.1 Time 10:10 Dose 56g
- 05 Dark Roast Large Batch Specialty Coffee Association Ratio 1:18 Time 3:30 Dose 50g Adapted for dark roast beans at large scale. Lower temperature and shorter steep prevent over-extraction across the larger volume. Ratio 1:18 Time 3:30 Dose 50g
More by James Hoffmann
View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 27 Ratio 1:16.7 Time 4:00 Dose 15g Ratio 1:16.7 Time 4:00 Dose 15g
- 05 Ultimate Technique Cafec Deep 45 Ratio 1:16.7 Time 4:30 Dose 30g Ratio 1:16.7 Time 4:30 Dose 30g
Other French press models
View all French press modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.