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Hot take: pour-over beats french press for clean flavor, but not for ease
Honestly, I ran a side-by-side this weekend with the same beans from a local roaster in Portland. The french press gave me that thick, muddy cup with oils everywhere, while the pour-over with a gooseneck kettle showed brighter notes like blueberry and cocoa. Ngl, the press is way easier for a sleepy Tuesday, but the pour-over took 4 minutes of careful bloom and spiral pours. Am I wrong for ditching my press for good, or does anyone else keep both around for different moods?
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luna5198d ago
Wait, you ditched the press because the pour-over tasted better but the press is easier? That's actually the exact reason most people keep both. The muddy cup you're getting from the press isn't really the press's fault though. Most folks use too fine a grind or let it sit too long, and that's what makes it sludgy. If you go coarser and only steep for about 4 minutes before pressing slow, you get way less mud and more of those bright notes you liked. So maybe don't ditch it for good, just fix your method and save the pour-over for weekends when you have the time.
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