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Bloom and Break

by Specialty Coffee Association French Press 3 Cup

Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup.

  • Chocolate
  • Balanced
  • Full-bodied
  • Medium roast
  • Dark roast
  • Long
  • Beginner
Total
10:20
Ratio
1:15
Coffee
20 g
Temp
96 °C

The Bloom and Break recipe by Specialty Coffee Association for the French Press 3 Cup uses 20 g of coffee and 300 g of water (1:15 ratio), at 96°C, with a target brew time of 10:20.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
96 °C
Temp
7 medium coarse
Grind
10:20
Total
1
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

10:20 · total
  1. 0:00
    Pour

    Pour 60g of water to bloom. Let grounds swell for 30 seconds.

    +60g 5s Slow
  2. 0:30
    Pour

    Pour remaining 240g of water for 300g total. Do not stir.

    +300g 10s Slow
  3. 4:00
    Swirl

    Break the crust by stirring the surface 3 times with a spoon. Scoop off foam and floating grounds with two spoons.

  4. 5:00
    Wait

    Wait 5 minutes for fines to settle. Do not disturb.

  5. 10:00
    Wait

    Press plunger to the liquid surface only. Pour gently into your cup.

  6. 10:20
    Done

    Clean, full-bodied cup with cupping-level clarity.

Notes

Based on professional cupping technique adapted for French press by Blue Bottle Coffee. The bloom phase allows CO2 to escape for even extraction. Breaking the crust at 4 minutes and skimming foam removes bitter compounds and micro-fines. Do not plunge to the bottom -- press only to the liquid surface. Decant immediately to stop extraction. The result is cleaner than a traditional French press but with more body than a pourover.

More French Press 3 Cup recipes

See all French Press 3 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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