Espro Press

The Espro Press was developed by Espro, a Canadian coffee equipment company founded by Chris McLean and Bruce Constantine. The design team set out to address the main drawback of the French Press: the sediment and sludge that pass through the standard metal mesh filter. Espro developed a proprietary double micro-filter system with a nylon mesh that is 9 to 12 times finer than standard French Press filters. The vacuum-insulated stainless steel body was added to maintain brewing temperature throughout the steep, which is critical for even extraction. Since its launch, the Espro Press has been recognized as one of the best French Press designs available, winning awards and gaining a strong following among specialty coffee enthusiasts.

Chris McLean and Bruce Constantine (Espro, Canada)

The Espro Press operates on the same immersion principle as a standard French Press: coffee grounds and hot water steep together in the brewing chamber, and a plunger with a filter is pressed down to separate the grounds from the brewed coffee. The key difference is the proprietary double micro-filter system. The primary filter is a nylon micro-mesh that is 9 to 12 times finer than standard French Press metal mesh. A secondary filter provides additional filtration. Together, the double filter system removes virtually all sediment and micro-fines, producing a clean cup while still allowing coffee oils to pass through for body and mouthfeel. The vacuum-insulated stainless steel body maintains the brewing temperature throughout the steep, ensuring even extraction.

The Espro Press uses immersion extraction, where coffee grounds are fully submerged in water for the entire brew duration. Immersion extraction is more even than percolation (pour over) because all the coffee is in contact with water simultaneously, and the extraction rate naturally decreases as the water becomes saturated with coffee compounds, preventing over-extraction. The Espro's key innovation is the double micro-filter, which removes sediment and micro-fines that a standard French Press allows through. Sediment continues to extract in the cup, producing bitter, astringent flavors; by removing it, the Espro produces a cleaner, more balanced cup. The vacuum-insulated body maintains consistent temperature throughout the steep (standard French Presses lose 10 to 15 degrees Celsius during a 4-minute steep), which is critical for even extraction. The result is a cup with the body and oils of a French Press but with the cleanliness and clarity closer to a pour over.

Use filtered water with a TDS of 75 to 150 ppm and calcium hardness of 40 to 70 ppm. The Espro's immersion extraction is relatively forgiving of water chemistry, as the full immersion provides even contact. The metal filter allows oils to pass through, so water chemistry affects the cup similarly to a French Press. Aim for general hardness of 50 to 100 ppm and alkalinity of 30 to 50 ppm. The vacuum insulation maintains temperature, so the water only needs to be at the correct temperature at the start of the steep.

In immersion mode, water and coffee sit together with no flow during steeping. When the plunger is pressed, the double micro-filter separates the grounds from the brewed coffee. The filter allows the liquid coffee and oils to pass through while retaining the grounds and virtually all sediment. The plunger creates a seal against the walls of the brewing chamber, pushing the coffee through the filter.

Typical Extraction Yield: 19 to 22%

Typical Strength (TDS): 1.3 to 1.5% TDS

• •Using a grind that is too fine, which can clog the micro-filter and make pressing difficult
• •Not preheating the Espro Press, which causes temperature loss (though the vacuum insulation mitigates this)
• •Leaving coffee in the press after pressing, which continues extraction and produces bitter flavors
• •Pressing the plunger too fast, which can force grounds through the filter
• •Not cleaning the micro-filter properly, which can cause clogging and off-flavors
• •Steeping for too short a time, producing under-extracted, sour coffee
• •Steeping for too long, producing over-extracted, bitter coffee

• •Use a medium-coarse to coarse grind to minimize fines and ensure smooth pressing
• •Preheat the Espro Press for best results (though the vacuum insulation is excellent)
• •Stir gently after adding water to ensure even saturation
• •Use the lid during steeping to retain heat
• •Pour immediately after pressing to avoid continued extraction in the press
• •The double micro-filter produces a cleaner cup than a standard French Press; adjust your expectations
• •The vacuum insulation maintains temperature, so you can use slightly longer steeps for more extraction
• •Weigh your coffee and water for consistency
• •Clean the micro-filter carefully after each use to maintain performance

• •Extended steeping (6+ minutes) for more body and sweetness, enabled by the temperature-maintaining vacuum insulation
• •Grind profiling: testing different grind sizes to find the balance between clarity and body
• •Temperature profiling: using different water temperatures for different roast levels
• •Cold brew adaptation: using cold water and an extended steep (12+ hours) for cold brew
• •Dilution brewing: brewing a concentrate with less water, then diluting to taste
• •Using the Espro as a milk frother (some models have this capability)

• •Myth: The Espro is just an expensive French Press. Reality: The double micro-filter and vacuum insulation are significant innovations that produce a materially different (cleaner, more consistent) cup than a standard French Press.
• •Myth: French Press coffee is always muddy. Reality: The Espro's double micro-filter eliminates virtually all sediment, producing a clean cup that challenges the assumption that French Press coffee must be muddy.
• •Myth: The micro-filter is hard to clean. Reality: The Espro's filter is designed for easy cleaning and can be rinsed and brushed clean in seconds.

After brewing, pour out the coffee. Remove the plunger assembly. Discard the grounds (they can be composted). Rinse the press and plunger with warm water. Clean the micro-filter with a soft brush to remove coffee oils and fines. Wash with mild dish soap if needed. The stainless steel body is dishwasher safe; the plunger assembly should be hand-washed. Dry thoroughly before storing.

Clean the micro-filter after each use with a soft brush to prevent clogging. Check the filter for tears or damage; replace if needed (replacement filters are available). The silicone seals on the plunger may wear over time; replace if they lose their seal. The vacuum insulation is sealed; if the body is dented severely, the vacuum may be lost, reducing insulation. Store in a dry place.

• •Chapter 6: Brewing Methods
• •Chapter 7: Immersion Brewing
• •Chapter 5: Extraction Science

• specialty coffee explained guide

• •Espro
• •Specialty Coffee Association
• •Coffee Science Foundation