I believe it is impossible to over extract with simple immersion…so it kinda doesn’t matter how long you let it sit, just that it be long enough (ie, the usual ~4 min)?
Hoffman’s tip about breaking up the crust and removing the “scum” — then letting it settle for a while longer — was the big game-change for me.
I like doing long steeps, but many mornings I say to myself “It’s my coffee, and I want it now!” like on the payday loan commercial. Plus i always get a long steep on my second cup 5 hours later. It is basically espresso then.
Interesting, much of my grounds stay floating, probably like 70% of total grounds idk. My grounds are probably medium coarse, slightly finer than the normal coarse grind called for with FP. Is my coffee just really floaty? Lol
Might be too coarse. I think Hoffmann recommends a much finer grind than what people normally recommend for French press, something closer to medium than anything that would be called coarse. Might be worth grinding finer and keeping everything else the same, then see what happens.
I make a 12 minute steep with 15g/300g coffee:water ratio. A bit coarser grind than what I’d use for pour over. I (accidentally) found out I like it the most.
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