[BostonCard]

Two things... Make sure you have good water, and make sure the water temperature is right for the French press 200 or so degrees, not boiling.  Also, the ground should be a bit coarser than what you would use for a drip, and be as even as possible to prevent fines from coming through the filter (so use a burr grinder if you can).  Infusion time should be 4 to 6 minutes.  Longer infusions tend to be more flavorful but also risk extracting the butter bitter compounds, so if your coffee is not high quality, I'd err on the shorter side.

BC

[BostonCard]

Two things... Make sure you have good water, and make sure the water temperature is right for the French press 200 or so degrees, not boiling.  Also, the ground should be a bit coarser than what you would use for a drip, and be as even as possible to prevent fines from coming through the filter (so use a burr grinder if you can).  Infusion time should be 4 to 6 minutes.  Longer infusions tend to be more flavorful but also risk extracting the butter bitter compounds, so if your coffee is not high quality, I'd err on the shorter side.

BC