I hope you're happy, Burntwits and everyone else who demanded it.
Anyways that cup was made following Burntwits French press guide; measured 33 g of ground, about 528 g of water. Though, I did make a slight modification to the original instructions, which was to boil the water first. The guide didn't say to do that, just add the water in, figured it might be better boiled though.
Then I added hella milk and sugar. Oh, yeah, switched to milk and sugar instead of creamer, mostly because the good creamer with ingredient list size like 5 are hells expensive. It... came out really good actually. I feel like better than my evil machine, though I don't know if that's because of the ratios of sugar and milk or not. I feel like I poured about the same amount of milk and sugar though. Hm.
Either way this saves way more counter space in exchange for slightly longer and more care needed, but if the coffee is consistently better, and less space needed... hm. I think yall might've been on to something. Also I can't tell if the press machine is made of glass or a really clear really thick plastic.
im considering get a french press soon, but it will have to be a metal one, because i dont like glass potentially breaking. usually its borosilicate glass, but i heard alot of them tend to break easily, because of the thinness of the glass.
looks like i need to look for a paper filter for a generic french press brand. or buy a brand name french press(not popular.
SO broke her relatively new glass one just trying to clean it. She's got a metal one now.
? although i think unlike PYREX glass, which is super thick borosilicate, is just super thin in a french press(cheaped out on making it thicker). also tell us which metal one you plan to get? im getting one that a paper filter will fit, im seeing several options.
Borosilicate glass of reasonable quality should be virtually immune to stress from heating/cooling cycles, even uneven temperature gradients which is what normally kills glass.
Borosilicate is what's used for all laboratory glassware. Temperatures can swing wildly, but it's virtually never a problem. In return, it's more brittle against mechanical stress. Don't drop it.
Oh yeah. The glass ones look nice, but they break allll the time. But I gotta wonder if the flavor of metal will effect the coffee. Having the coffee brew while mostly only contacting glass (no metal/plastic) is IMO part of what makes french press coffee good. There ought to be one that has a glass liner with a protective metal outer shell. I have no idea if this is actually a product because I lost faith in the french press for other reasons and went back to pourovers
i dont think so unless the metal is somehow releasing ions, which makes a cheap press. i found out that you should use a filter for a french press because of the cafestol, making cholesterol/ldl raise in your blood. i think its mostly because glass is cheaper than a metal one? has anyone noticed the difference?
the only concern for the french press, and moka? other than glass is that it doesnt filter the cafestol from the coffee, so you have to get a specific paper filter for it.