I appreciate the detailed procedure, and I'll definitely hang into it to try another time. Other than using more grounds with less steeping time (and the paper filter), it's pretty close to my procedure. However, I usually make mine into an Americano rather than a latte (with about 4-8oz of hot water or ice depending on the day), which partially explains the difference in preference.

I prefer the paper filters over SS because I don't like the oily layer you get on top with SS, but if I was adding something fatty like steamed milk, the oily part gets absorbed into the lipids in the milk, and the fat also makes the grittiness and astringency less noticable. Plus, with the sugar from the milk, you want your coffee a little more bitter to balance everything out, so less grounds at longer steeping time makes more sense, too (since it gives you more bitter, complex flavors that way).

All in all, it's still a nice alternative procedure to keep in my back pocket for when I do make something with some milk in it. In particular, I think pressing the plunger while still inverted to remove the air before steeping is a nice touch.

Thanks for taking the time, friend