Which brewing method uses pressure to extract flavor from coffee grounds?

The brewing method that uses pressure to extract flavor from coffee grounds is espresso. This method involves forcing hot water through finely-ground coffee using a pump that generates pressure, typically around 9 bars or more. The pressure is crucial for creating the rich, concentrated coffee that espresso is known for. It extracts oils and flavors that contribute to the beverage's intense aroma and taste, resulting in a thicker texture and a layer of crema on top.

In contrast, drip brewing and pour-over methods rely on gravity to pull water through coffee grounds, resulting in a different flavor profile and coffee concentration. The French press, on the other hand, uses steeping rather than pressure; coffee grounds are immersed in hot water and then separated by pressing down a mesh plunger. Thus, the distinct use of pressure in espresso sets it apart from other brewing techniques.