French-press v.s. manual pour over brewing quality Does anyone happen to know the differences in brewing quality of using a french press v.s. using a manual pour over? I can imagine using filter paper might give a better quality brew with a manual pour over than with the french press' metal mesh filter but I could be wrong.
First things first, let's put the difference between French press and manual pour-over:


French-press: Coffee and water stay in the same container during brewing. The water is not very close to boiling temperatures. You wait for a while to brew it. At the end, the output is coffee with some fine residue of coffee ground in it. This may continue to brew while you drink. So, it must be consumed fast.
Manual pour-over: Coffee and water are in two different compartments. (This is a very definitive difference.) Brewing happens fast, with close to boiling temperatures. The output has no visible grounds in it. You may wait for a while till it gets colder.




And, the answer... How could we define the quality? I think it depends on the drinker's mood. I change my brewing method from day to day. I drink cold brew for a while, then two shots of espresso, then a Turkish. I never thought one of them has superior quality.