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.
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.