Which espresso preparation method extracts flavors and aroma using hot water and pressure?

The method that extracts flavors and aromas from coffee using hot water and pressure is espresso extraction. This technique involves forcing hot water through finely-ground coffee at high pressure, a process that typically takes 25 to 30 seconds. The result is a concentrated coffee shot that is rich in flavor and topped with a layer of crema, which contributes to the drink's aroma and overall sensory experience.

In contrast, cold brew relies on steeping coffee grounds in cold water for an extended period, which extracts different flavor profiles and does not utilize pressure. Drip brewing, while it does use hot water, does not apply pressure to the coffee grounds; instead, the water flows through the coffee filter by gravity. The French press involves steeping coffee grounds in hot water but does not apply pressure in the same way as espresso extraction; instead, it uses a plunger mechanism to separate the grounds from the brewed coffee after steeping. Thus, espresso extraction stands out as the unique method that combines both hot water and pressure to create its signature beverage.