DerGolgo wrote: ↑Thu Apr 09, 2020 7:30 amI came to the French Press by way of the Aeropress. So when I first figured out how to french press, I tried using the same amount of coffee grounds per unit water as in the much smaller Aeropress. I'd add 85°C water, and let steep for 3m30s, timing I had used in the Aeropress.
I quickly found that the contents of the French Press would go quite bitter before the second mug. I found the recommendation to pour the French Press contents through a filter after the pressing, to prevent ongoing reactions what would make the coffee bitter. So I started doing that.
Eventually, I found that 90°C tasted a little better, as did a steep time reduced to 3 minutes.
So I gotta ask. 10 minutes?! 15 MINUTES!!!
The coffee I make for myself in the described manner has been found good by guests, and it tastes a good deal better than what my mother, for example, makes with a pour-over arrangement, and many great deals better than the machine-made coffee I'm usually offered when I have business at my bank.
If I may ask, @red. Would you give us the relation of coffee grounds to water, and the approximate water temperature? Would you describe how you "brew in the press"? All I do is shovel the appropriate amount of coffee grounds in there, then add the water, stir for a few seconds, and then wait for three minutes before the pressing business.
Sure, no problem. It's far from exact science.
I believe it is roughly 14-16g of coarse ground coffee (2 scoops) and 16oz of boiling water, fresh out of the screaming kettle. Mix in the press, put the lid/press assemble on but do not press. Let sit undisturbed for 15-ish minutes. This amount fills up my big Death Tarot card mug. Add a dash of sugar and drink when no longer scalding. I prefer light to medium roasts and my press has a lot of mileage on it. I'm using an old Bodum (plexi, lexan, acrylic?) travel press, with lots of scars from previous presses.