Four ways to get coffee out of grounds, compared on what actually differs between them.
| Criterion | Espresso | Moka pot | AeroPress | French press |
|---|---|---|---|---|
| Pressure | ~9 bar | 1–1.5 bar | ~0.5 bar (hand) | None |
| Brew time | 25–30 s | 4–5 min | 1–2 min | 4 min |
| Grind | Fine | Medium-fine | Medium-fine to medium | Coarse |
| Typical yield | 30–40 ml | 100–300 ml | 200–250 ml | 350 ml–1 L |
| Body | Syrupy, crema | Strong, thin | Clean, medium | Heavy, oily |
| Cleanup | Machine + portafilter | Rinse three parts | Eject puck, rinse | Grounds in the beaker |
| Cost to start | High | Low | Low | Low |
| Good for | Milk drinks, short shots | Stovetop strong coffee | One cup, travel | Several cups at once |
In short
If you want milk drinks, only espresso really works. For one strong cup with no machine, moka or AeroPress. For a pot shared between people, French press.