Cupping-Style French Press
Open in appSCA cupping protocol supplies the logic for this small French press method: break the crust, skim, settle, and use the screen only at the surface. The goal is clarity and flavor separation alongside the fuller texture of immersion brewing.
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Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 10:10
- Total
- ~300 ml
- Yield
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Method
10:10 · total-
Pour 1 / 70:0045s
Pour 300g briskly.
+300g→ 300g Fill briskly 93°C -
Steep 2 / 70:453m15s
Let it steep undisturbed.
3m 15s -
Swirl 3 / 74:0010s
Break the crust with a spoon.
10s -
Prepare 4 / 74:1020s
Skim off the foam and floating grounds.
-
Steep 5 / 74:305m30s
Let it steep undisturbed.
5m 30s -
Prepare 6 / 710:0010s
Rest the plunger on the surface — don't press down.
-
Done 7 / 710:10
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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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.
