Both good points! I do feel coffee is remarkably subtle. You can easily make a pour-over twice, using exactly the same method and same beans, and have differen

Both good points! I do feel coffee is remarkably subtle. You can easily make a pour-over twice, using exactly the same method and same beans, and have different results. Which is crazy, but true. So there's a lot of room for technique. Lattes are the same way. I enjoy making lattes at home using a moka pot for esspresso(ish) and a stovetop steamer -- and even though I've been doing this for years now, I'm still not consistent. Sometimes it's great, sometimes it's just OK. Adding in the steamed milk is a whole new dimension that can vary in very subtle ways. I think you're right, though, that the french-press is more of an old-school, give-it-to-me-good-and-hard-and-bitter method. Not as subtle, probably not as much variation.