Slightly heat your brewer first add coffee, heat bit more and only then add cold water. Effect is amazing!
As a general rule, extraction time is directly proportional to grind coarseness. That is, the smaller the coffee particles, the shorter the extraction time should be. French press coffee generally has the longest extraction times, with coffee/water contact lasting as long as four minutes; the grind is, therefore, about the coarsest used. For those who prefer using a somewhat finer grind for this brewing method, the steeping period should be shortened. Espresso has the shortest contact time, about twenty-five seconds, so the particle size is among the smallest.
Most of the desirable flavors—and the caffeine—are extracted first. If the coffee is allowed to remain in contact with the water for too long for its particle size, additional compounds start to extract and these will make the coffee taste bitter. Similarly, if your particle size is disproportionately large for your extraction time, only a small quantity of the desirable compounds will be extracted, so the coffee will be underextracted and lacking in flavor
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