What are the pros/cons and effects of stirring, either "too much" or "too short", in a French press? My rule of thumb for steeping is to let the coffee cool down to a drinkable temperature, then serve immediately.
I was going with the thinking that in whatever chemical reaction is occurring during the brew, I would want to accelerate it with maximum stirring. Particularly when maximizing caffeine?
The video here:
shows a quick stir only, however. They mention a range of brewing times.
(side question: the only reason not to stir with a metal spoon is to prevent breaking the beaker?)