I hope you're happy, Burntwits and everyone else who demanded it.
Anyways that cup was made following Burntwits French press guide; measured 33 g of ground, about 528 g of water. Though, I did make a slight modification to the original instructions, which was to boil the water first. The guide didn't say to do that, just add the water in, figured it might be better boiled though.
Then I added hella milk and sugar. Oh, yeah, switched to milk and sugar instead of creamer, mostly because the good creamer with ingredient list size like 5 are hells expensive. It... came out really good actually. I feel like better than my evil machine, though I don't know if that's because of the ratios of sugar and milk or not. I feel like I poured about the same amount of milk and sugar though. Hm.
Either way this saves way more counter space in exchange for slightly longer and more care needed, but if the coffee is consistently better, and less space needed... hm. I think yall might've been on to something. Also I can't tell if the press machine is made of glass or a really clear really thick plastic.
I have a bare bones french press like you, and it's really not hard. I've got my grinder dialed in to the correct grind size and amount, so I just grind fresh beans, boil water, wait 3 minutes for it to cool enough (you don't want to pour water that was just boiling), pour it over the coffee, come back 3 minutes later, stir the crust, wait 2 more minutes and plunge. No grit, coffee comes out great with low bitterness and acidity.
New information to me, thought it was supposed to be boiling hot. I'll try this method next time I use it, thanks.