The Brew You're Told Not to Do

Hey,

We're told never to let a French press sit too long. Steep past four or five minutes and you'll over extract it into something bitter and undrinkable. So of course, I let one steep for ten minutes.

I'd been quietly getting good results with a longer French press brew, and I noticed almost nobody online talks about it. It felt a little forbidden. Was it banned for a reason? Did we all just decide it makes bitter coffee and move on? I wanted to find out for myself.

Now I didn't just walk away and let it turn to tar. I made a few choices on purpose. I used a medium roast. I went with a tighter 1 to 10 ratio. I stirred for about three to five seconds to get the coffee and water really talking. And I ground medium, right around where I'd grind for an AeroPress, not the usual coarse French press setting. Then I let it take its time.

And it was good. Genuinely good. Full bodied, pronounced, none of the harsh bitterness the ten minute rule warns you about. No meter needed, I could taste that it landed.

Here's what I actually take from it. A lot of the rules we treat as gospel were written before the gear and the knowledge we have now. Better grinders, better water, better technique. We can revisit some of these forbidden methods and find they work just fine. And this is coming from a filter guy. I love a clean pour over for its clarity. But this French press cup got a lot closer to that than I expected, and it saves you a stack of paper filters.

You don't have to brew this way. If your four minute press is treating you well, keep it. Nothing wrong with it.

But if you're curious, give the longer steep a real shot. Medium roast, a slightly tighter ratio, a quick stir, a medium grind, and some patience. You can drink it black, or with cream, however you like it. Watch how I brewed it here.

Then hit reply and tell me if you've tried a long steep, or if this sounds like heresy to you. I read every one.

Oaks, the Coffee Guy