Thanks for this link. Tried it this week and this is my new method forever now :)

I didn’t look, but is it Hoffmann? If it is then yes I’m aware and yes it’s by far the best method I’ve tried, personally.

I believe it is impossible to over extract with simple immersion…so it kinda doesn’t matter how long you let it sit, just that it be long enough (ie, the usual ~4 min)?

Hoffman’s tip about breaking up the crust and removing the “scum” — then letting it settle for a while longer — was the big game-change for me.

I like doing long steeps, but many mornings I say to myself “It’s my coffee, and I want it now!” like on the payday loan commercial. Plus i always get a long steep on my second cup 5 hours later. It is basically espresso then.

the other great thing about the long steep is it cools off the coffee. overly hot coffee tastes worse.