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.
apparently its prudent to use a filter for the press now, since the cafestol in the coffee can raise your cholesterol/ldl.
I read what I could but was not convinced it’s enough of a defined issue to change up for me, especially with zero cardiovascular issues. Open to future changes if the science gets more refined.