I hope you’re happy, Burntwits and everyone else who demanded it.
Anyways that cup was made following Burntwits French press guide; measured 33 g of ground, about 528 g of water. Though, I did make a slight modification to the original instructions, which was to boil the water first. The guide didn’t say to do that, just add the water in, figured it might be better boiled though.
Then I added hella milk and sugar. Oh, yeah, switched to milk and sugar instead of creamer, mostly because the good creamer with ingredient list size like 5 are hells expensive. It… came out really good actually. I feel like better than my evil machine, though I don’t know if that’s because of the ratios of sugar and milk or not. I feel like I poured about the same amount of milk and sugar though. Hm.
Either way this saves way more counter space in exchange for slightly longer and more care needed, but if the coffee is consistently better, and less space needed… hm. I think yall might’ve been on to something. Also I can’t tell if the press machine is made of glass or a really clear really thick plastic.
Borosilicate glass of reasonable quality should be virtually immune to stress from heating/cooling cycles, even uneven temperature gradients which is what normally kills glass.
Borosilicate is what’s used for all laboratory glassware. Temperatures can swing wildly, but it’s virtually never a problem. In return, it’s more brittle against mechanical stress. Don’t drop it.