To be fair, taste wise those are about the same. The point of Hoffman’s super long French Press is to reduce silt in the cup, which his method does significantly.
Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won’t ever “over-steep” it, which is counterintuitive at least to me
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To be fair, taste wise those are about the same. The point of Hoffman’s super long French Press is to reduce silt in the cup, which his method does significantly.
Gravity does work over time, yeah. 😉 I find it is a pedantic difference, at least for me.
Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won’t ever “over-steep” it, which is counterintuitive at least to me