I experimented with letting it steep for a while, but the result was undrinkable. Might work with a coarser grind, but with a fine grind I reckon it's best to get plunging as soon as you've stirred it.
That's interesting. I've been letting it steep and it seems OK to me, but I haven't tried pressing it immediately so I don't know how it compares.
Personal taste, perhaps, or a feature of the coffee I'm using. Or maybe there was some other variable I didn't notice - I must admit that I haven't got a thermometer, so the temperature is a bit of an unknown... I'm just relying on leaving the kettle for a little while to let the water come off the boil.
The hasbean website recommends letting it steep for 30s - but then he suggests using a filter grind.