Huh. How about that.
The French Press I got, I selected specifically because I was a clumsy oaf even before handing in my neurotypical-club membership card. So it's a big stainless steel thing I could brain someone with. Obviously, since getting the indestructible one, I have never dropped it once. Ditto for the stainless-steel 1 liter coffee jug I got after breaking my cherished previous one (which I still have, but which had glass innards that didn't take kindly to getting dropped). I like just inhaling coffee while I'm at the computer. High levels of coffee consumption correlate with lower risk of heart disease, Alzheimer's, Parkinson's, general Dementia, and various cancers. People who drink a lot of coffee actually have a 50% lower risk of melanoma. Is it because they drink so much coffee, or do they drink so much coffee while doing something else that's reducing their melanoma risk (like not stepping outside). Who knows. At least I can confidently declare that, whatever kills me - it's pretty certainly not going to be the ~1.6 to 2.4 liters of coffee I'll drink on a typical day (estimating about 200 ml of fluid lost during the preparation process).
I grind my coffee coarse, usually on the day of using it. I'll mingle it with the inevitable surplus from the previous day.
Yes, I know you're about to point out that, statistically, that should mean I have a tiny amount of coffee still in there since I had adopted the French Press method many years ago. That might be true, if I carefully measured how many beans I throw in the mill. But I don't. So every now and again, I do clean out the jar completely.
The coffee grinder I got doesn't actually have a setting for how coarse I want it, but that's not stopping me from using one to produce the other. I found a long time ago that beans sold as "Espresso" are better than those sold for "Crema", and given the choice of two types of Espresso beans from the same brand, and hence making the arbitrary "aroma" scale useful for a change, I have found I prefer the stuff that's marked as being stronger. Fair Trade, if available, UTZ-certified if not. The own-brand Fair Trade coffee from my nearest big-box beat out all the much spendier brands, but has been discontinued. I find Schümli (from Switzerland) commendable, and Dalmayr's Fair Trade and Ecological offering sold under a pretentious name that escapes me now. Lavazza brand Espressi have left me kinda meh.
To measure it out, I use the scoop that had come with my Aeropress, with 3 and 3/4 scoops per load. Add ~1 liter of water at 90°C. Stir with big spoon and, while I'm doing that, hit start on the kitchen timer that's set to three minutes. Sometimes I wait till it beeps, sometimes I get impatient when there are about 6 or 7 seconds left. That doesn't make much of a difference. But a little longer, and it does make a difference. I can taste the difference between 3 minutes and 3:30.
Time up, I press, then pour it from my French Press into the pour-over funnel sitting on my coffee jug, with a steel-mesh permanent filter (surprisingly, does a better job AND is several minutes quicker than paper filters).
There is a sweet spot at which I stop pouring, so as to keep any solid material that made it past the pressing screen from departing the French Press. I then wait for the sweet spot to stop the flow from pour-over funnel into jug. Miss it, and it appears that tiny crumbs of coffee, previously suspended near the surface in the funnel, will make it through the permanent filter and continue releasing bitter things into the coffee, rendering the last mug or two unpalatable. Which is just a waste of good coffee.
Instead of doing that, I swiftly move the pour-over funnel to the sink (next to which I was the whole time), where I hold it under the running faucet while swirling the contents of the funnel which I then pour out. That step doesn't influence the flavor of the jug I just made, but would influence future jugs of coffee. Omit this step, and the permanent filter will slowly clog up, destroying the whole calculus of this method.
As I described, I get a much more aromatic coffee that way, and the whole song-and-dance I describe really does keep the bitterness out so much so that it remains palatable down to the last mug. Not necessarily "tasty", since the more I drink, the quicker the contents of the jug start cooling down, of course.
When you let yours steep for 10 minutes, @red, or for 15. Do you maybe use the sugar to compensate for the bitterness?
I just have a little milk in mine, so I never really tested that.
Or is it maybe temperature related? Every last recipe for coffee I've read clearly states that, unless you're making an actual Espresso, or you're using one of those funky eight-sided two-level coffee makers, boiling temperature is a nono. Burns the beans, takes a way a lot of the aroma. Tea is made with boiling water, but not coffee.
Now I wonder whether some of the aroma it takes away is the bitterness I find unpalatable.
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.