Currently reading The world atlas of coffee (James Hoffman)
p77 French Press
A couple of different things here compared to what you read elsewhere
- medium grind rather than coarse
- after 4 mins break the crust so it drops to the bottom, and then wait 5 mins so the finer particles sink to the bottom (then pour without plunging)
It says:
"Many people recommend pouring out the entire pot once the brew is done, to prevent grounds continuing to steep and start to overextract. If you follow the instructions above the coffee should not continue to brew or add negative flavours, so this is not necessary"
Question
Why do the grounds stop extracting once the crust is broken and the grounds sink to the bottom?
What is the difference, in relation to extraction, if the grounds are at the top or at the bottom?
p77 French Press
A couple of different things here compared to what you read elsewhere
- medium grind rather than coarse
- after 4 mins break the crust so it drops to the bottom, and then wait 5 mins so the finer particles sink to the bottom (then pour without plunging)
It says:
"Many people recommend pouring out the entire pot once the brew is done, to prevent grounds continuing to steep and start to overextract. If you follow the instructions above the coffee should not continue to brew or add negative flavours, so this is not necessary"
Question
Why do the grounds stop extracting once the crust is broken and the grounds sink to the bottom?
What is the difference, in relation to extraction, if the grounds are at the top or at the bottom?

Comment