Grinders are so important with hand crafted, I've not dropped the $350+ on a Mahlkonig, and I go through a bag a week, so I'm happy to have the store grind. I do have a porlex hand grinder for times when I order a bean based pack from somewhere online, but it's time consuming.
One simple 'hack' for using a french press, as I prefer, is that when pouring the water over only pour enough to cover the grounds. Then stir/shake this around and let it sit for 30 seconds. Then pour over the rest of the water and leave for 4 mins without stiring.
I don't know the science behind it I'm afraid as I read this tip a long time ago, but that inital absorption rather than drowning - leads to a smoother cup. (in my opinion.)
Oh, and support your local roasters! I'm lucky that in my small city there is half a dozen independent companies knocking out great quality beans. For all the staff in their shops may look like the kind of people you don't want to ask a question of, do it, they probably really love coffee and will be able to help your home brew immensely.
--Edit : Beans from Peru are my fav at the momement, give them a shot. :)
My guess: Less water means less heat energy, meaning you don't "overheat" the coffee as badly. It tends to bring out the bitter taste. You find similar things with (proper) tea -- I suppose most infusions.
If you only have one french press it might be difficult to experiment; but like the top comment says; if you want to find out why, getting a thermometer might help (or a timer -- boil water and leave it to cool for x minutes before pouring -- would be somewhat harder to replicate with different ambient temperatures and different vessel, though).
One simple 'hack' for using a french press, as I prefer, is that when pouring the water over only pour enough to cover the grounds. Then stir/shake this around and let it sit for 30 seconds. Then pour over the rest of the water and leave for 4 mins without stiring.
I don't know the science behind it I'm afraid as I read this tip a long time ago, but that inital absorption rather than drowning - leads to a smoother cup. (in my opinion.)
Oh, and support your local roasters! I'm lucky that in my small city there is half a dozen independent companies knocking out great quality beans. For all the staff in their shops may look like the kind of people you don't want to ask a question of, do it, they probably really love coffee and will be able to help your home brew immensely.
--Edit : Beans from Peru are my fav at the momement, give them a shot. :)