Coffee Concentrate
Open in appA strong concentrate from the French press, ideal for lattes, iced coffee, or diluting to taste.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 50 g
- Coffee
- 400 g
- Water
- 1:8
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 5:15
- Total
- ~400 ml
- Yield
Method
5:15 · total-
Pour 1 / 30:00
Pour all 400g. Stir vigorously.
+400g→ 400g Fill briskly -
Wait 2 / 30:15
Steep for 5 minutes.
-
Done 3 / 35:15
Plunge and pour. Dilute to taste.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
More French Press 8 Cup recipes
See all French Press 8 Cup recipesPartial Press
by Blue Bottle Coffee
Iced Batch French Press
by Blue Bottle Coffee
Classic
by Specialty Coffee Association
Cold Brew
by Specialty Coffee Association
Clean Decant
by Barista Hustle
More by Specialty Coffee Association
View all recipes by Specialty Coffee AssociationBloom and Break
Cold Brew Concentrate
Cold Brew Large Batch
Large Cupping-Style French Press
Dark Roast Large Batch
Other French press models
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.