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Pour-over vs French press for light roasts - pour-over wins every time for me

After dialing in both methods over 3 months with the same Ethiopian Yirgacheffe beans, the pour-over gave me those bright fruity notes while the French press just turned everything into a muddy mess; anyone else find certain brew methods kill delicate flavors?

2 comments

2 Comments

wrenwilson1mo agoMost Upvoted

Did you try adjusting your grind size for the French press too? I feel your pain though, light roasts are so picky and it's frustrating when you put in all that effort just to get mud.

richard_hall1mo ago

Youre not wrong about the grind size thing, but even a coarse grind in a French press can still let fines through because of the mesh. The real problem is the metal filter doesnt catch the tiny particles, and the immersion method just sits all that silt in the water the whole time. Pour overs have that paper filter that grabs everything, so you get that clean cup with the bright notes popping. French press is better for body and mouthfeel, but it absolutely kills those delicate florals and fruit flavors. Its not really a grind adjustment issue at that point, its the whole brewing style fighting against the bean.