I recently re-started my home roasting process back up again, and had a question about a brew method I've been interested in trying. First, the reason I am asking is because the Zassenhaus crank grinder I recently acquired seems to only pull an even grind on medium fine to fine grind settings. I don't hate it but it's not as consistent as I'd like. I began to think about aeropress immersion brewing and thought I could essentially pull a similar extraction in my french press--following extraction time guidelines for the aeropress/grind one is brewing. All this while realizing the french press would not be filtering out much if any of the grounds, but would be more for brewing and pouring.
So I went ahead and gave it a shot and brewed, setting a timer for 1 minute. After the timer, I poured the brew into a cone filter in one of my pour-over cones. The coffee filtered rather quickly, leaving behind all visible fines and creating a fairly clear, bright cup. It did turn out just a tad under extracted and had a very faint sourness to it, but I also didn't end up grinding my coffee as finely as I originally planned, so perhaps I should have left it another 30 seconds or so...
I realize I could just get an aeropress (and that this essentially adds a step) or similar fine-ground-capable brewer, but I am wondering what everyone's thought are on this method? Has anyone else used a similar technique? Thoughts and advice welcome! I think the main reason this could be "better" than aeropress is the obvious fact you can fit much more coffee/water in at a time to brew. That combined with the much quicker extraction that comes from finer grinds could make the relatively quick extra step worthwhile in my opinion (and also keep me from buying more coffee equipment for the time being )