Bloom and Break

French Press 3 Cup French press by Specialty Coffee Association

Credited to SCA and described as a Blue Bottle Coffee adaptation of professional cupping, this small French press method combines a bloom, crust break, and skim for a clean, aromatic cup with more body than pour-over.

1:15 Ratio

10:20 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 96 °C
Temp: 7 medium-coarse
Grind: 10:20
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

10:20 · total

Bloom 1 / 8
0:00

30s

Pour 60g. Let it bloom.

+60g→ 60g 6g/s 10s 96°C
Pour 2 / 8
0:30

35s

Pour the final 240g gently to 300g.

+240g→ 300g Fill gently
Steep 3 / 8
1:05

2m55s

Let it steep undisturbed.

2m 55s
Swirl 4 / 8
4:00

5s

Break the crust with a spoon.

5s
Prepare 5 / 8
4:05

5s

Skim off the foam and floating grounds.
Steep 6 / 8
4:10

5m50s

Let it steep undisturbed.

5m 50s
Prepare 7 / 8
10:00

20s

Rest the plunger on the surface — don't press down.
Done 8 / 8
10:20

Brew complete.

Notes

Use the bloom to wet every ground and vent fresh coffee's trapped gas; stubborn dry islands signal an uneven pour or grind. Break the crust at 4 min, skim lightly, and avoid stirring fines back into suspension. Hold the plunger at the surface and decant at once.

Original source

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

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By

Specialty Coffee Association

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In the cup