Pour-over vs French press, I finally switched sides after 2 years

I used to swear by my French press for everything. The body and mouthfeel were exactly what I wanted, and I told anyone who listened that pour-overs were just fussy, weak coffee. Then my neighbor John let me try his V60 setup with a $25 gooseneck kettle last month, and the clarity of the flavor blew me away. I realized I was confusing strength with bitterness, and my old brew was actually over-extracting most mornings. I bought a basic plastic V60 and a cheap scale for $18 total, and now I get bright, clean cups that taste like the bean description on the bag. Has anyone else made the switch after years of loyalty, or am I just late to the party?

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eric54014d ago

My buddy Ron went through this exact thing back in 2019, and honestly he still brings it up whenever we talk coffee. He spent like 6 months dialing in his French press with a timer and a burr grinder, even bought one of those metal mesh filters that cost more than my V60. Then one day his sister visited and made him a pour over with just a paper filter and a regular kettle, no scale or anything. He said it tasted like someone turned on a light switch inside his mouth, which is a weird way to describe it but I get what he means. Now he keeps both methods around but uses the pour over for fancy beans and the press for anything dark roasted. I still flip flop depending on the season, winter makes me want that thick body again.