Reply #3: Okay.

[Chan790]

Ideally the water is around 200'F so just under boiling. I don't know what temperature the water coming out of your brewer is but it's probably close. If you want to know for certain and don't have a thermometer, pour the water into a cheap pan* and see how long it takes to boil on the stovetop...it should happen almost immediately.

I've never seen a French Press that didn't specify a steeping time, but if that's what the instructions told you. Make sure you push the plunger slowly...if you push it too fast, you won't get all the flavor of the coffee. Also, I'd dispute their claims on the added water and try it straight. Espresso is much stronger than anything you can make in a French Press...it's extracted at very-high pressure and temperatures either in a machine or a stove-top vessel called moka pot designed for that purpose. (We're talking 230'F and 135PSI minimum.)

*-thin-walled, no conduction plate on the bottom. Thus it heats up very fast.