When using a French press with a wire mesh filter to make a batch of coffee, the force required to move the plunger down seems constant until just near the end. For the last few centimetres, as the slurry of suspended ground coffee becomes denser, the force required dramatically drops. Why is this?
Christopher Gilfillan, Surrey Hills, Victoria, Australia
This article appeared in print under the headline 鈥淪hall we press on?鈥�
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