Coffee Concentrate
Open in appThis SCA-sourced French press preparation creates a deliberately strong coffee concentrate rather than a ready-to-drink cup. Its dense body and intensity are intended for dilution, milk drinks, or iced service adjusted to personal taste.
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Parameters
- 50 g
- Coffee
- 400 g
- Water
- 1:8
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 5:35
- Total
- ~400 ml
- Yield
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Method
5:35 · total-
Pour 1 / 40:0015s
Pour 400g and stir vigorously to saturate the bed.
+400g→ 400g Fill briskly 96°C -
Steep 2 / 40:155m
Let it steep.
5m -
Press 3 / 45:1520s
Press gently with the weight of your hand.
Fill gently -
Done 4 / 45:35
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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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.
