Classic
Open in appThe traditional French press recipe: coarse grind, 4-minute steep, plunge.
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Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 4:30
- Total
- ~500 ml
- Yield
Method
4:30 · total-
Pour 1 / 40:00
Pour all 500g of water. Stir briefly.
+500g→ 500g Fill gently -
Wait 2 / 40:20
Place the lid on (plunger up). Steep for 4 minutes.
-
Press 3 / 44:00
Plunge slowly and steadily. Serve immediately.
-
Done 4 / 44:30
Brew complete. Pour all to avoid over-extraction.
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.