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

When you use a drip coffee machine each water droplet passes its way through the various layers of coffee grounds, absorbs from each part as it goes, and ends up decently strong. For a French press the grounds mostly float, then descend and circulate slowly through all the water. It’s all about contact with the grounds in the end, and both methods work well.

French is still better