I've been following some of the very informative discussions here on different French press brew techniques, especially the brew methods link http://www.brewmethods.com/. My question is about the 'crust' that forms, or should form, after initially saturating and agitating the grounds with water. I seem to get a nice bloom forming but not as many of the grounds are floating in it and I don't seem to be getting that nice crust that I've seen in some of the instructional videos.
What am I doing wrong? Grounds not coarse enough? Too coarse? Wrong water temp? I haven't invested in a nice grinder yet but my cheapo Capresso does allow me to adjust the grind size.
Thanx.
Joe
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