Iced French Press
Open in appSCA coffee standards inform this small French press take on Japanese flash brewing. A stronger hot extraction is chilled directly over ice, producing a single iced coffee that keeps aromatic lift, bright flavor, and enough structure after dilution.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
- 25 g
- Coffee
- 200 g
- Water
- 1:8
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 200 g
- Ice
- 4:35
- Total
- ~400 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
4:35 · total-
Pour 1 / 50:0010s
Pour 200g and stir vigorously to saturate the bed.
+200g→ 200g Fill briskly 96°C -
Prepare 2 / 50:105s
Put the cap on.
-
Steep 3 / 50:154m
Let it steep.
4m -
Press 4 / 54:1520s
Press down slowly and evenly.
20s -
Done 5 / 54:35
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
More French Press 3 Cup recipes
See all French Press 3 Cup recipesSix-Minute Steep
by Counter Culture Coffee
Bloom and Break
by Specialty Coffee Association
Cold Brew Concentrate
by Specialty Coffee Association
Hot Concentrate
by Specialty Coffee Association
Cupping-Style French Press
by Specialty Coffee Association
More by Specialty Coffee Association
View all recipes by Specialty Coffee AssociationBloom and Break
Cold Brew Concentrate
Cold Brew Large Batch
Large Cupping-Style French Press
Dark Roast Large Batch
Other French press models
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.
