Exercise 1 - solution

Likely causes (from the chapter):
1. Grind too fine: finer grounds over-extract (bitter) and can slip past the filter into the cup (gritty). Fix: grind coarser, about the consistency of cooking salt.
2. Coffee left sitting on the used grounds: it can become astringent and bitter. Fix: pour it all out promptly into another container or cups after pressing, and steep about four minutes by some accounts rather than much longer.

(Other causes, such as water that is too hot, are not covered for the press in this chapter.)