Yeah, it's an easy way to make a sort of foolproof method when you have little control over other variables. When you're doing any kind of extraction from a solid to a liquid there's basically three variables you can play with: temperature, time, and surface area. If you choose go for a longer time and get roughly the same amount (not the same flavor necessarily) of extraction, then either lower the temperature or use a coarser grind size. With immersion brewing like french press (or aeropress to a lesser degree), the fluid dynamics are almost negligible, unlike espresso or pour-over, where the way the water flows through the coffee bed affects the flavor a lot.
So yeah, keep your coffee brewing for a long-ass time in order to get better extraction. My only issue with the James Hoffmann french press method is that my coffee is almost tepid by the time i get to pour it
i like james hoffmann's french press recipe
dont know how the fuck it does, but somehow leaving the grounds in for 11 minutes makes it taste good
no cream or sugar for me
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Yeah, it's an easy way to make a sort of foolproof method when you have little control over other variables. When you're doing any kind of extraction from a solid to a liquid there's basically three variables you can play with: temperature, time, and surface area. If you choose go for a longer time and get roughly the same amount (not the same flavor necessarily) of extraction, then either lower the temperature or use a coarser grind size. With immersion brewing like french press (or aeropress to a lesser degree), the fluid dynamics are almost negligible, unlike espresso or pour-over, where the way the water flows through the coffee bed affects the flavor a lot.
So yeah, keep your coffee brewing for a long-ass time in order to get better extraction. My only issue with the James Hoffmann french press method is that my coffee is almost tepid by the time i get to pour it