The French Press is the most generous of the brewers.
A glass beaker, a metal mesh, a plunger. No paper, no funnel, no precision required. You pour the water in, you wait, you press. What emerges is a cup with body — heavy, oil-rich, viscous in a way pour-over coffee never is. The mesh keeps the grounds out but lets the oils through, and the oils are where a lot of the flavor lives.
The design is older than most of us think. Patented in 1929, the form has been almost untouched for the better part of a century. Few pieces of kitchen equipment do as much with as little.
Best for darker roasts, for full breakfasts, for coffees that don't need to be delicate to be good. If the V60 is a violin, the French Press is a cello.