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Nothing to report yet. My job keeps getting in the way of science. Incidentally, I'm assuming that the brew is done in a press style system, using standard fairly thick grind, water temperature around 200 deg F at infusion, and then poured completely off when it's done.

French Style Again Good suggestion. I'll try increasing amounts and try again.

I have similar question I've had similar coffee in several parts of France, and would love to know how they do it. The coffee was thick and dark, but not at all bitter. I think it's the best I've ever had. I bought beans from a local roaster there and tried a couple of brewings in a press...