Party Batch
Open in appThe SCA-sourced Party Batch adapts French press brewing for a crowd, emphasizing preheating, decisive saturation, and immediate transfer. It targets a consistent, full-bodied service while limiting heat loss and continued extraction.
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Parameters
- 90 g
- Coffee
- 1400 g
- Water
- 1:15.6
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:45
- Total
- ~1400 ml
- Yield
What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
4:45 · total-
Pour 1 / 60:005s
Pour 200g and swirl vigorously to saturate the bed.
+200g→ 200g Fill briskly 96°C -
Pour 2 / 60:0550s
Pour the final 1200g gently to 1400g.
+1200g→ 1400g Fill gently -
Prepare 3 / 60:5510s
Put the cap on.
-
Steep 4 / 61:053m10s
Let it steep.
3m 10s -
Press 5 / 64:1530s
Press down slowly and evenly.
30s -
Done 6 / 64:45
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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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.
