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'm the lucky person that drinks around 1 litre coffee per day, which is in terms of the study >3 cups.
Funny enough the study calculates
I'd call that mug instead of cup to make clear it's not really a cup.
Although it's quite close to a US cup (236,588 ml) and even closer to the cup sizes leaning on the metric system (250 ml). That is assuming coffee is close to 1 g per ml, which should be a valid assumption.
Still an odd number for a cup...
...studies!