Pressure-brewed coffee is black coffee brewed under very high pressure, much like the way espresso is brewed. If it is brewed correctly, a pressure-brewed cup of coffee will be crowned with a gold-colored froth known as the crema, which preserves the full, irresistible aroma of the coffee. Though an espresso machine can be used to pressure-brew coffee, the end result will not be an espresso or even a cafe Americano, as the brew temperature, the grind, the blend, the roast degree, and the extraction process are all different, resulting in a truly unique taste.

Hot water is forced through the coffee grinds inside a confined brewing chamber (a cylinder) under high pressure, which leads to an extremely short extraction time, as well as a more intense aroma. The pressure ensures that the extraction process lasts less than 20 seconds. As a result, the release of unwanted substances, such as caffeine and tannin, is greatly reduced. (If the extraction process is too long, the coffee - referred to as "over-extracted" coffee - will taste bitter.) After 20 seconds, the espresso machine can be turned off and hot water can be added to the cup without impacting the quality of the coffee (this is how a cafe Americano is made, except that a dark espresso roast is used).

A cup of pressure-brewed coffee contains up to 30% less caffeine than a cup of filter-drip coffee and almost no tannic acid, allowing people with a sensitive stomach to enjoy high-quality coffee. Furthermore, color is extracted at the beginning of the process, and then color extraction quickly tapers off, resulting in a darker cup of coffee.

Over-extraction is often the product of grounds that are too fine (courser grounds should be used to reduce the extraction time), of brewing pressure that is too low, or of a cup that is too large (a six-ounce cup is recommended, and if a larger cup is desired, a commercial espresso machine with water-bypass capabilities should be used).