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The barista at the shop on 5th told me to ditch my French press, and I owe her one
Back in March I was grinding my beans as fine as dust for the French press and wondering why my coffee always tasted like muddy tea. The barista at the place on 5th glanced at my grind and told me to go coarse and let it sit for 4 minutes, which I figured was way too long. Now it's the only way I drink it, so what's the one tip a stranger gave you that actually held up?
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