Why does coffee have to sit in a French press for like 5min to be strong enough, whereas with pour over the water is only in contact with the grounds for 10-15 seconds and produces a similar strength?

Question

My first guess is that it has something to do with gravity pulling out the flavor as it narrows through the tunnel of Godly caffeination, my second guess is absolute fucking magic…

Edit: haha makes you pick a flair but I literally cannot think of a subject that doesn’t relate to coffee so we’ll go with “physics.”

In: Physics

Answer 1

It’s not as much about how long the water is in contact with coffee than how long the coffee is in contact with water.