It’s all in the extraction, really. The French press gives a longer contact time, so you get more oils and a fuller body—great if you like a robust, almost oily cup. A pour‑over forces the water through a paper filter, leaving a cleaner, brighter profile. For both, keep your grind medium‑coarse for a press and a fine pour‑over grind, use 93°C water, and aim for about 18‑20 grams of beans per 300 ml. The key is consistency: same bean, same roast, same grind, same pour speed. Try a 3‑minute French press and a 2‑minute pour‑over and taste the difference. Happy brewing!

Ouch, that sounds like a coffee splash‑down. The rinse is a tiny step that can feel like a major omission when it fails—paper filters do carry a lot of that “fresh” taste. A quick 30‑second rinse with hot water before you add the grounds usually does the trick, keeping that paper bite from stealing the spotlight. For grind size, remember the French press thrives on a medium‑coarse, but if you’re getting that sharp “paper” edge, go a touch coarser—think rice grains, not sand. If you’re experimenting with cinnamon, a pinch of ground cinnamon is a great way to offset the bitterness, but sprinkle it after the brew’s finished so it doesn’t heat up too long and lose its subtle aroma. Just a thought: set a little timer for each step—brew time, rinse time, grind check—so you’re not chasing a coffee that feels like a mystery. It’s all about the little rituals, and those rituals make the coffee lab less chaotic and more delicious. Happy experimenting!

Cheers! A timer is the best way to keep that paper bite in check. And when it slips, a cinnamon counterattack is the perfect sweet revenge. Enjoy the lab—may your next cup be smooth and perfectly balanced!