I like espressos (especially mochas) but they take a bit of work to prepare a single cup. With drip brew, I can do very little and get unhealthy amounts of caffeination into my corpse. Also, I pour ungodly amounts of creamer into my coffee. That Mason jar is quite literally half coffee half creamer.
You’re not suppressed to use boiling water in a French press, that’s why you’re getting the acidity. Scientifically speaking.
High acidity/sourness comes from under-extracting, not over-extracting. Too high of a brew temp will bring out bitterness, not sourness.
To fix sourness, either use hotter water, finer grind size, or longer contact time with water.
All my coffee is brewed at 195.
Internet says French press is 195-205.
“* French press coffee can be more acidic than filtered coffee because it doesn’t use paper filters that trap acidic compounds.”
https://notnotcoffee.com/blog/does-a-french-press-make-coffee-less-acidic/
There are several other variables as well but the first one listed is the one my previous comment.
“French press brewing allows oils and acids to remain in the coffee, contributing to a fuller flavor profile.”