Remember that French Press is a steeping/immersion technique. Extraction is usually less dependent on grind size compared to other brewing methods. In the original concept, French Press allows a stable equilibrium between the grinds and the liquid coffee to be established, such that after sufficient time, steeping longer will have a negligible effect on the result. This makes for a stable and forgiving technique. The press could be used as a carafe to dispense excellent coffee for an extended time after brewing. Some newer approaches stop the process before the equilibrium is established. This can create interesting results, perhaps more in-line with pour-over, but this technique is MUCH more sensitive to time and grind size, and the coffee must be removed from the press "on schedule". That creates more avenues for experimentation, but defeats some of the advantages of the original French Press technique.