There are several reasons why positive-pressure brewed coffee tastes so much better:

Total immersion of the grounds in water
results in more efficient and even extraction of flavor.

Total immersion enables rapid extraction at a
moderate temperature, resulting in a smoother brew.

Air pressure shortens filtering time to 20
seconds. This avoids the bitterness of long
processes such as drip brewing.

The air pressure also gently squeezes the last
goodness from the grounds, further enriching the flavor.

Because of the lower temperature and short
brew time, the acid level of the brew is much
lower than conventional brewers. Laboratory
pH testing measured AEROPRESS brew's
acid as less than one fifth that of regular drip
brew. The low acid is confirmed by coffee
lovers who report that AEROPRESS brew is
friendlier to their stomachs.

Comparison of brewing methods:

Drip Brewing:

Espresso Machines:

Most coffee lovers agree that espresso is less bitter than drip brew because of the shorter brewing time. However when we ran comparison taste-tests in the homes of espresso lovers, they all agreed that AEROPRESS espresso tasted better than the brew from their high-priced European espresso machines -- why? The reason is that the total immersion brewing of the AEROPRESS yields a robust flavor at lower temperature -- and lower temperature brew is far less bitter. Home espresso machines don’t allow adjustment of temperature. But even if they did, their lack of total immersion would not yield robust flavor at reduced temperature.

In addition to smoother taste, the AEROPRESS has several other advantages over conventional espresso machines.

Grind is not critical in the AEROPRESS. Grind is so critical in espresso machines that most grinders cannot produce a grind fine enough to make a good tasting shot! Special espresso grinders cost hundreds of dollars and require frequent cleaning.

Espresso experts always adjust the grind when there are changes in humidity or batches of coffee. They throw away two or three shots while adjusting the grind in to achieve the desired 25-second shot.

There is no tamping in the AEROPRESS. Books on espresso teach the art of just the right amount of tamping. They instruct the home barista to practice on the bathroom scale to learn exactly thirty pounds of pressure.

There is no pre-warming of the portafilter head. In fact the AEROPRESS has no portafilter head!

There is no maintenance. Espresso machines require regular cleaning and descaling with caustic chemicals. They also require disassembly and cleaning of the showerhead.

There is no need to judge when to stop the pull. This is the most critical skill in using an espresso machine. As espresso lovers well know, most would-be baristas in coffee shops, hotels and restaurants run the pump too long -- extracting sour bitterness from the grounds.

With the AeroPress, the amount of water is predetermined by the user, who can brew any strength from weak to super-intense just by choosing the desired amount of water prior to pressing.

Pod Brewers:

Many single-cup pod brewers have come to market recently. Some of these machines make American coffee. Others make espresso. They range in price from about $60 to several hundred dollars. A highly respected product review magazine tested the three most popular pod brewers and reported the flavor as "mediocre at best."

There are also many negative reviews on internet discussion groups. For example two reviews of American-cup pod brewers at coffeeforums.com:

"I tried everything I could to like the taste of the coffee, but I couldn't".

"I'm still not liking my own coffee made in this machine. So far it tastes awful".

French Presses:

AEROPRESS and a French Press. Both use total immersion and pressure. But the similarities end there.

The filter in the French Press is at the top of the mixture. Because coffee floats, the floating grounds clog the filter and makes pressing and cleaning very difficult. Users are instructed to use only coarse ground coffee. But this reduces the amount of flavor that can be extracted from the coffee and necessitates long steeping times which extract bitterness.

Furthermore, even coarse ground coffee includes many fine particles. These small particles pass through and around the filter resulting in a bitter, gritty brew. The particles in the brew continue to leach out bitterness. Consequently French press users are advised to drink or decant the brew immediately. Also, some particles clog the filter screen making pressing and cleaning very difficult.

AEROPRESS coffee is micro-filtered. It so pure and particle-free that it can be stored for days as a concentrate. The concentrate can be drunk as espresso, mixed with milk for lattes, or diluted to make American coffee. French presses cannot make espresso or lattes.

Finally, cleaning the French press is quite a chore. The AEROPRESS chamber is self-cleaning. A ten-second rinse of the plunger is all that's required.

AEROPRESS is the result of several years of applied research by inventor/engineer Alan Adler. He conducted numerous brewing experiments, measuring the brew with laboratory instruments. The experiments demonstrated that proper temperature, total immersion and rapid filtering were key to flavor excellence. He then designed and tested dozens of brewers before settling on the AEROPRESS design. The design was further validated by coffee lovers who tested prototypes in their homes. Adler has about forty U.S. patents and an equal number of foreign patents. He is President of Aerobie, Inc, Palo Alto, California and a lecturer in mechanical engineering at Stanford University. Adler's best-known invention is the Aerobie flying ring which set the Guinness World record for the world's farthest throw (1,333 feet).

AEROPRESS is entirely manufactured in California, USA.

AeroPress is a trademark of Aerobie, Inc. 744 San Antonio Road, Suite 15
Palo Alto, CA 94303, U.S.A.

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