Does coffee get stronger in a French press if you steep it?

Does coffee get stronger in a French press if you steep it?

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0 thoughts on “Does coffee get stronger in a French press if you steep it?”

  1. Not necessarily, it will just get overextracted and more bitter, some often equate bitterness with stronger flavor or caffeine content, but overextracted coffee just tastes, well bad.

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  2. The longer you steep the coffee, as in a French press, the more “stuff” you extract from the coffee grounds. However, more is not better. With coffee, more is bitter. It is called over-extraction.
    With every form of coffee-making, there is a “sweet spot” where if you extract any less, the coffee is “weak” or simply “meh!” but if any more is extracted you end up with undesirable flavor elements in the cup.
    For espresso, you’ll find that pushing heated and pressurized water through the very fine grounds extracts best when you shoot for a “pull” (time between the start and end of extracting the coffee) of around 25 seconds. Different coffee varietals, different roast levels of the coffee, different temperatures, and different mechanics of the individual espresso machine will change that timing, but that’s what makes for a good barista; they adapt a good shot for all the variables.
    For any infusion (coffee sitting in the water, rather than water moving through the grounds), like French press, a medium-grind coffee has a sweet spot between 3 and 4 minutes.
    To make coffee “stronger;” that is, a deeper, bolder, more intense flavor, you do not steep the coffee longer, you simply use more coffee grounds for the same amount of water.

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