Quite a dark roast, but impressively low-oil. I used a “filtered” French press to avoid bitterness, and it turned out balanced, well-bodied, and very pleasant—easy to drink for such a dark roast.
20g coffee, 300g water (1:15), 92°C, J-Max 4:00, 6:30 total
Bloom 50g/30s → add to 300g → light stir
Steep to 6:00 → break crust, skim, press just below surface
Pour immediately through paper filter.