I’m doing a blend of Kona from a local store and whole food Kenya. It’s a 70/30 of Kenya to Kona and taste great. The Kona alone I got taste and looks like really dark soil after a brew, so I picked a lite roast to see how it would go and I’m happy.
I haven’t had too many Kenya coffees, but if you have a whole foods nearby this one tastes good to me.
I’ve been thinking about this some more and I suspect when you change over to metal filter your brew may be a lot closer to the French press. Let us know! I’m still rocking the paper filters.
Also, which coffee are you using?
I have also heard that paper filters block the fragrant oils, so we’ll see when I start playing around with mesh filters.
I’m still working on that same huge bag of Mexican organic that I’ve been brewing for the last month, so I know exactly what it should taste like.