Yay, managing to spread confusion in my wake, as ever
Now then, at the risk of being called "slow" (can imagine Phil nodding as I type this)... if I am "brewing"
coffee in a cafetière, then I'm looking for a decent amount of liquid so I get to enjoy it for longer. Espressos I drink within a couple of minutes, a decent large mug of cafètiere coffee can last me 10 minutes easily (that's not really slow is it?)... which is why I personally would not want coffee grounds to still be stewing away (5 mins tops for me)... this may just be a matter of taste, I'm not saying anyone is wrong or has bad taste. This is also why I find that if you brew a large pot of cafètiere coffee and take successive survings, it tends to taste (in my mind) more "muddy" after a while.
Regarding vac pots, I think Phil and Pault are the regular users/experts... though for me, "café bouilu, café foutu"... I wouldn't put boiling water in contact with grounds, let alone boil the coffee itself (problem I've often found with moka pots).
And on the subject of irony and sarcasm, personally, I would never stoop so low
D