Quick Classic
Classic 4-minute French press method with bloom and stir. Fast and straightforward single cup.
- Chocolate
- Balanced
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:20
- Ratio
- 1:16.7
- Coffee
- 18 g
- Temp
- 96 °C
The Quick Classic recipe by Specialty Coffee Association for the French Press 3 Cup uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 96°C, with a target brew time of 4:20.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:20
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 150g of water in a circular motion to bloom. Stir gently to ensure all grounds are wet.
+150g 10s Circular -
0:30Pour
Pour remaining water to 300g total. Place lid with plunger raised.
+300g 10s Slow -
4:00Press
Press the plunger down slowly and steadily. Serve immediately.
-
4:20Done
Brew complete. Pour all coffee out immediately to stop extraction.
Notes
More French Press 3 Cup recipes
-
Six-Minute Steep
1:17.9by Counter Culture Coffee
- Chocolate
- Sweet
Total 6:15 Temp 93°C -
Bloom and Break
1:15by Specialty Coffee Association
- Chocolate
- Balanced
Total 10:20 Temp 96°C -
Cold Brew Concentrate
1:6by Specialty Coffee Association
- Chocolate
- Sweet
Total 12h Temp 4°C -
Hot Concentrate
1:8.6by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:30 Temp 96°C -
Cupping-Style French Press
1:16.7by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water