Today's approach is more forgiving. Specialty coffee shops (and yes, even the merch line at Windbar) push medium roasts as the go-to for French press because they hold up better to the immersion method. You get a round, full-bodied cup with enough acidity to keep it lively, but not enough to make you pucker.

And the technique got simpler too. The modern rule: grind coarse, water just off the boil (around 200°F), steep for four minutes, then press and pour. That's it. No scales, no timers, no fancy kettles—though a kitchen timer helps. This combo gives you a clean cup that tastes like coffee, not ash.