If you’re a fan of the French press, but not the fine particles that cloud your brew, the Espro Press is about to change your morning cup for the better. The Espro is a press pot that uses a dual micro-filter that’s 9 to 12 times finer than the mesh on a standard press. I first encountered the Espro Press at the Houston Specialty Coffee Event nearly 2 years ago, where I enjoyed a cup of Yirgacheffe from 49th Parallel. I was quite surprised by its cleanliness and depth of flavor, but believed I had “matured” beyond such methods.
It wasn’t until a visit to Coffee Collective in Copenhagen last year that I was encouraged to give it another look. When I saw the Espro being used on bar at Coffee Collective and after thoroughly enjoying a cup of Esmeralda Gesha from it, I realized the press pot had been reborn—renewing my enthusiasm for a faithful old brew method.
A year ago, Espro launched a Kickstarter to fund the production of a large 30oz Espro Press—raising over $80,000—to complement its original 8oz version. This week, the Vancouver, Canada-based company is back on the crowd-funding site for help producing a new 18oz size press, which not only offers a more practical size, but will also include a few design refinements over its small and large counterparts.
The French press is one of the most common ways for people to brew their coffee at home. It was the method I first used to brew at home and it’s even the most popular way to brew among Verve Coffee employees. At one point in time, it was a preferred method of brewing coffee in some of the great specialty coffee shops before the pour over craze converted many of us to the pleasure of sweetness and clarity that paper filters provide.
While the full immersion brew method and simplicity of the French press are great, its muddiness and grit can mask and distort some of the more nuanced flavors in coffee, which is why you may have noticed them disappearing from some of your favorite cafés. But their ease of use and the ability to brew large quantities for guests is nearly unrivaled by most home brewing methods. Espro takes advantage of those positive aspects and has done a great job addressing the negatives with their redesigned filter.
The Espro filter system is comprised of two (BPA-free) plastic frames that are wrapped with a micro-mesh and nest comfortably into each other, creating twice the filtering of a standard press. The filter then screws onto a plunging rod like other press pots so it can be unscrewed and cleaned once you’re finished. The pot itself is polished, double-wall stainless steel, which keeps things warmer longer, although I highly suggest decanting the coffee immediately after brewing to prevent over extraction (bitterness).
The filter system is a remarkable improvement over the standard French press and it’s surprising that it took so long for someone to accomplish something that seems a bit obvious. There is however one issue I have with the large size press that Espro sent me for testing—which the company says they addressed in the design of the new medium size Espro—and that’s the retention of coffee below the filter cup. Since the current filter system fits so well into the pot, and there are no holes in the bottom of it, the Espro traps a substantial amount of coffee at the bottom that ultimately goes to waste.
When brewing 750g of water in the Espro, I decanted 554g of coffee. After “rocking” the pot back and forth, the total increased to 568g of coffee. With the Bodum press however, I brewed 750g of water and was able to decant 674g of coffee—giving me another half cup of coffee. You can squeeze a bit more coffee from the Espro by slightly raising the filter or continuing to rock it back and forth, but this also risks increasing the amount of sediment that passes through, which defeats the entire purpose of the product.
Below I’ve run an experiment to illustrate the difference between the sediment in the Espro compared with a standard Bodum French press.
I brewed coffee with each press using the same parameters and technique: 45 grams of coffee to 750 grams of water (coarse grind, 8-A on a Baratza Vario-W), a 2 minute steep followed by a stir, followed by 2 more minutes of steeping and a controlled 30 second press. The coffee was immediately decanted to prevent further extraction. I then poured the decanted coffee through a rinsed V60 paper to capture the sediment and give a visual approximation of the differences.
Overall, the coffee brewed in the Espro had more sweetness, more clarity and more acidity than in the standard French press. The resulting cup was not entirely sediment free, but it was reduced to a small bit of mud from fines rather than a gritty mouthfeel throughout. Depending on variations in your method (i.e. the cupping method of skimming before pressing) it’s possible to further reduce the sediment.
My goal with this test was to replicate a more standard use of the press pot than to examine the most effective sediment reduction methods. I found the amount of sediment from the Espro to be similar to what you can achieve with the Able Kone, but with the approachability that a press pot offers to beginners who are looking for a less intimidating way to start brewing much better coffee at home.