morganhayes•28d agoProlific Poster

Switched from a french press to a pour over cone about 8 months ago

I used to swear by my French press for like 5 years straight. Every morning I'd do the same ritual, coarse grind, 4 minutes steep, plunge and pray I didn't get sludge at the bottom. Then I visited a friend in Portland last spring and she made me a cup with a simple plastic V60. The clarity was so different, no grit, just clean flavor. Now I use a $15 ceramic cone from a local shop and it takes maybe an extra 2 minutes total. Has anyone else made a similar switch and felt like it changed how they taste acidity in beans?

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1 Comment

williamt4428d ago

Tbh that Portland trip sounds about right - those folks really know their brew methods. But ngl, I gotta push back a little on the acidity thing. Honestly I think the pour over actually highlights acidity more than a french press does, not less. The paper filter catches all those oils and fine particles that mute the bright notes in a french press, so you're actually tasting more of the bean's natural acids coming through. I noticed it big time when I switched to a metal filter for my V60 - suddenly those Ethiopian beans got way more lemony and sharp than they ever were in my old press.