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Pour-over vs. French press: I flipped my stance after 2 months of testing
I used to think French press was superior because it's foolproof, but after doing back-to-back brews with my $25 Melitta cone and a $12 Bodum at 92°C, the clarity won me over. Now I'm doubting if I just got a bad press or if I'm missing the body of the oils. Anyone else switch sides on a brewing method and regret or double down on it?
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hannah38512d ago
The temp thing is a small piece of the puzzle. French press works fine at 92°C too, it's not fussy about heat like pour over is. But the real difference is the metal mesh filter. It lets fines and oils through, that's where the muddy texture comes from. Your $12 Bodum probably has a coarse mesh, so you're getting more sludge than a pricier one with a finer screen. That can make it taste bitter and heavy, not smooth. Pour over with paper filters strips almost everything out, so you taste the coffee's clean notes. If you want French press body without the grit, try a paper filter hack or a finer mesh upgrade before you give up on it entirely.
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