I'm not getting the best from my Santos. For a long time I was having trouble with the process stalling. Strangely enough, I had been using quite a coarse grind (similar to FP). After doing some recent reading, however, I learned the consensus was the grind should be substantially finer. Although my initial feeling was finer grind = more likely to stall, it turns out the converse was true. Stalling seems to have been eliminated (using the plastic filter disc).
However, I'm not entirely satisfied with the flavour I'm getting. I seem not to be getting a lot of the higher notes, and am emphasising the deeper notes, and also I would say getting some bitterness.
Perhaps the bitterness is a function of overextraction, caused maybe by too fine a grind. The downward journey can be slowish (up to 1 minute), and the end gurgle is not too vigorous (more like someone farting in a bath
).
Maybe it's a function of temperature - if I leave the water go up top on its own first - should I wait for a particular temperature to add the coffee? Should I start with cold or off-boil water in the bottom?
There are a lot of variables in this which I find are not sufficiently answered by most of the guides out there. Depending on the volume of water used the temperature of the brew water will be very different at the same time in the procedure.
I love the clean smooth cup produced, but at the moment my french press is just making better flavoured coffee.