I used to consider the French Press a thing of the past. With the third wave coffee shops in LA and other cities brewing using the pourover, Chemex and the Siphon, I thought these were the ultimate methods. While the husband and I were in Portland, OR for our honeymoon, we discovered that the French Press had made a big comeback there (afterall, the dream of the 90s is alive in Portland). =) What is nice about it is when done well, it gives a less bitter (almost sweet) and lush brew.
You will need:
good beans (whole)
burr grinder set to coarse
(I like to use the free Intelligentsia iPhone app for timing of brews and ratio of beans to water). CHEERS