segatakse, siis lastakse segul 3-5 minutit tõmmata, enne kui surutakse alla kolb, mis eraldab kohvipaksu joogist. See meetod on pisut ebamugav, kui filtrimeetod ja on tänapäeval üks kahest kiiremini levivast moodusest teha värsket jahvatatud kohvi. Odavamatel kannu mudelitel on nailonist, mitte metallist võrk eraldamaks kohvipaksu joogist, kuid need ei ole nii vastupidavad. Näited: Presskannukohv, pooltume röst Löfbergs Lila ; Paulig Classic cafetiere (presskannukohv) Espresso: Itaaliapärane kohv, mis valmistatakse espressomasinas, surudes rõhu all olevat vett kiiresti läbi tihedalt keetmiskambrisse pakitud espressoubadest (tumedaks röstitud Arabica) jahvatatud peenjahvatuskohvi. Robusta seevastu on tugeva maitsega ning sobib hästi espressosegudesse. Selles on kaks korda enam kofeiini, kui Arabicas, mis teeb espresso maitse täidlasemaks ja tekitab kohvile paksema vahu. Sõna espresso tähendab itaalia keeles ,,väljapressitud"
a long time. Inversely in an espresso machine the water is only in contact with the grind for 20-25 seconds (although under pressure) so a very fine (or espresso) grind is needed for optimum flavour extraction to occur. In a similar vein drip filter coffee machines require a medium to fine grind as the filter paper restricts the flow of hot water into the jug but even so the infusion time is quite short. The cafetiere (or French Press) method requires a medium grind as the coffee may infuse for a while before the customer decides to end the infusion process by depressing the integral strainer to trap the used grounds at the bottom of the pot. * Quantity of coffee used: It is imperative to use the correct amount of coffee appropriate to the equipment used to brew it.Using less coffee than recommended by compensating by using a longer brew time will not result
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