Partial Press
Blue Bottle Coffee's French Press method. Bloom first, then add water to full. Press to just above the grounds — not all the way down. This gentle approach produces a cleaner French Press cup.
- Chocolate
- Balanced
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:20
- Ratio
- 1:11.7
- Coffee
- 30 g
- Temp
- 98 °C
The Partial Press recipe by Blue Bottle Coffee for the French Press 8 Cup uses 30 g of coffee and 350 g of water (1:11.7 ratio), at 98°C, with a target brew time of 4:20.
Parameters
- 30 g
- Coffee
- 350 g
- Water
- 1:11.7
- Ratio
- 98 °C
- Temp
- 8 coarse
- Grind
- 4:20
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 60g, stir gently.
+60g 10s Slow -
0:30Pour
Add remaining water to 350g. Place lid.
+350g 15s Slow -
4:00Press
Press slowly to 1cm above the ground level. Stop.
20s -
4:20Done
Pour carefully. The plunger acts as a filter barrier.
Notes
More French Press 8 Cup recipes
-
Iced Batch French Press
1:12.5by Blue Bottle Coffee
- Balanced
- Fruity
Total 4:15 Temp 95°C -
Classic
1:16.7by Specialty Coffee Association
- Chocolate
- Balanced
Total 4:30 Temp 96°C -
Cold Brew
1:8.3by Specialty Coffee Association
- Chocolate
- Sweet
Total 12h Temp 4°C -
Coffee Concentrate
1:8by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:05 Temp 96°C -
Clean Decant
1:16.7by Barista Hustle
- Balanced
- Sweet
Total 9:00 Temp 96°C
Other French press methods
More by Blue Bottle Coffee
-
Spiral Pour
1:16Chemex 3 Cup
- Floral
- Fruity
Total 3:30 Temp 96°C -
Iced Batch French Press
1:12.5French Press 8 Cup
- Balanced
- Fruity
Total 4:15 Temp 95°C -
Official — In-Out Spiral
1:15Blue Bottle Dripper
- Balanced
- Sweet
Total 3:00 Temp 95°C -
Dark Roast
1:15.9Blue Bottle Dripper
- Chocolate
- Caramel
Total 3:30 Temp 90°C -
Full Cup
1:12.5Blue Bottle Dripper
- Sweet
- Caramel
Total 3:15 Temp 95°C
Original source
Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.
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100g
+50g Add water