I had a similar problem when I first started using a French Press. The
coffee tasted thin and bitter. I attributed the problem to
overextraction. The following steps seemed to correct the problem:
finer grind (just a little finer than normal auto-drip), shorter brew
time (about 2 minutes from the time the water hits the coffee to
pouring the cup), 180-200 F water (just starting to boil), adjust
amount of coffee to get the desired strength.

Using a finer grind, hotter water, and extra coffee allows you to go
with a shorter brew time and avoid overextraction. It does take a bit
more effort to push the plunger down - just go slowly and steadily. I
haven't noticed any difference in the amount of sediment in the cup
with the finer grind.

Dave

(Kennon Ward) wrote in message . com>...
> Hi David:
>
> I had a similar problem, I more or less fixed it by raising the temp
> of the water from 180 to 200 degrees. And using a little more time
> for steeping 7 minutes in stead of 5. Don't let the water boil that
> will start releasing the acid in the beans.
>
> Hope this helps.
> Kenn :-}
>
> David > wrote in message >. ..
> > Ok, I am experimenting with good coffee beans and I am attempting
> > to make flavorful coffee in a French Press. I use 2 tablespoons of
> > beans, ground for the press, for each 6 oz. and let it brew for
> > about 6-8 min. However, the coffee tastes more like coffee flavored
> > water than coffee! I tried more coffee, time, etc. but no luck.
> >
> > What I don't understand is that Star$$$ uses a large drip unit for
> > their coffee and it tastes much better!
> >
> > Thanks