Side-by-Side Comparison
Coffee Roasts & Botanical Teas
French Press (Cafetiere Immersion Coffee) vs. Sencha (Japanese Green Tea)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
French Press (Cafetiere Immersion Coffee)
Sencha (Japanese Green Tea)
French Press is full-immersion brewing using coarse grounds steep in 92–96°C water for 4–5 minutes before metal mesh filtration. It produces a heavy-bodied cup with 1.30–1.60% TDS containing natural coffee lipids and cafestol diterpenes.
Sencha is unshaded, steamed green tea leaf (Camellia sinensis). Steeping 3g in 150ml water at 70–75°C for 60 seconds delivers a refreshing, grassy liquor with ~30mg caffeine per 100ml and rich EGCG catechins.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Full Immersion Metal-Mesh Filtered Coffee | Steamed Unoxidized Infusion (0% Oxidation) |
|
Brewing Water Temperature
|
93 – 96°C (200 – 205°F) | 70 – 75°C (158 – 167°F) |
|
Steeping Duration
|
4.0 – 5.0 Minutes | 60 Seconds (1st infusion), 30s (2nd infusion) |
|
Caffeine Content (per 100ml)
|
~65 – 80 mg (250ml mug = ~160–200mg caffeine) mg | ~20 – 30 mg mg |
|
Standard Brew Ratio (Dose : Water)
|
1 : 15 (60g coarse coffee per 900g water) | — |
|
Grind Size Range
|
800 – 1,100 µm (Coarse / Kosher salt texture) | — |
|
Total Dissolved Solids (TDS)
|
1.30 – 1.60 % (Full, heavy mouthfeel) % | — |
|
Extraction Yield (EY)
|
19.0 – 22.0 % % | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 3.0g leaf in 150ml water (1 : 50) |
|
Oxidation Level
|
— | 0% (Steam-inactivated polyphenol oxidase) |
|
EGCG Catechin Content
|
— | ~50 – 70 mg per 150ml cup mg |
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