Hot Concentrate
Open in appBuilt from SCA coffee standards for a small French press, this high-dose hot brew creates a compact concentrate that can be lengthened into two cups. Its dense body and pronounced coffee flavor also provide a sturdy base for iced milk drinks.
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Parameters
- 35 g
- Coffee
- 300 g
- Water
- 1:8.6
- Ratio
- 96 °C
- Temp
- 7 medium-coarse
- Grind
- 5:30
- Total
- ~300 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
5:30 · total-
Pour 1 / 50:005s
Pour 300g and stir gently to saturate the bed.
+300g→ 300g Fill gently 96°C -
Prepare 2 / 50:055s
Put the cap on.
-
Steep 3 / 50:104m50s
Let it steep.
4m 50s -
Press 4 / 55:0030s
Press down slowly and evenly.
30s -
Done 5 / 55:30
Concentrate ready. Dilute to taste, or serve over ice.
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.
