There’s a lot of variables for coffee. Are you using quality beans, or folgers? What kind of roast? Is the water the right temperature and the right ratio? Are the beans fully coarsely ground? Have you tried blooming the grounds first?
French presses are fine and all, but I think OP linked a percolator, which works differently: The water goes up through the tube, then over the grounds, and repeats as it heats/cools. The coffee it makes is unique from the press and you can vary how strong it is by how long you let it percolate.
My total perception of coffee changed with a French press. Not snob level, but I like coffee more because of it
I don’t care for it. When you run it through a filter you get a lot of the oils out. Pour over is the way to go imo
I’ve never had French press coffee that wasn’t too weak :/
To each their own, but mine sits unused
Hotter water and finer grind helps.
But yeah, I still find moka pot easier, especially if I’m making a single cup
There’s a lot of variables for coffee. Are you using quality beans, or folgers? What kind of roast? Is the water the right temperature and the right ratio? Are the beans fully coarsely ground? Have you tried blooming the grounds first?
French presses are fine and all, but I think OP linked a percolator, which works differently: The water goes up through the tube, then over the grounds, and repeats as it heats/cools. The coffee it makes is unique from the press and you can vary how strong it is by how long you let it percolate.