Classic

French Press 8 Cup French press by Specialty Coffee Association

The SCA-sourced classic French press method follows the familiar coarse-grind, full-immersion format with a brief steep and plunge. It aims for the brewer's signature rich body, integrated sweetness, and pleasantly textured finish.

1:16.7 Ratio

5:05 Total

30g Dose

96°C Temp

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Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 96 °C
Temp: 8 coarse
Grind: 5:05
Total: ~500 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

5:05 · total

Before you brew

1 Preheat the brewer thoroughly with hot water.

Pour 1 / 6
0:00

20s

Pour 500g and stir to saturate the bed.

+500g→ 500g 96°C
Prepare 2 / 6
0:20

5s

Put the cap on.
Steep 3 / 6
0:25

4m

Let it steep.

4m
Press 4 / 6
4:25

30s

Press down slowly and evenly.

30s
Prepare 5 / 6
4:55

10s

Decant all the coffee immediately to stop the extraction.
Done 6 / 6
5:05

Brew complete.

Notes

Preheat the press, add 30g, and wet the grounds evenly with 500g at 96°C. Use a consistent coarse grind, press without force, and decant immediately to control sediment and bitterness.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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Specialty Coffee Association

22 recipes

In the cup