It wasn't until many years later, when I started collecting Chinese oolongs and practicing traditional brewing techniques, that I finally learned what fine tea was. Former tea bag users are always delighted to learn that fine tea is given multiple infusions and carefully noting the changes in the beverage for three or four steepings with the same leaves. Of course, you use more tea than you would for a single cup, and you steep for a shorter time.
Now to coffee. It is commonly held that "good" flavors are extracted early in the brewing process, while "bad" flavors come out later. Consequently coffee guides specify the size of the grind, the temperature of the water and the brewing time needed to make "perfect" coffee which is never bitter or acidic. Since 195 to 200 dF is supposed to be the optimum temperature that leaves grind and time as variables you can play with. But is that really all you can play with?
If you use more tea, you can brew for a shorter time. Perhaps you can use more coffee and brew for a shorter time—thus getting the "good" flavors and avoiding the "bad" ones. Upon the advice of a coffee-obsessed friend, I brewed a cup of French press coffee using 2x the recommended amount of coffee and 1/3 the brewing time. (~40gm of coarse grind coffee and 8 oz. of water, brewed for 90 seconds). The results were excellent! As another friend explained, this is the Helen Turley method of making coffee. It works well. Give it a try.
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