Better coffee is only achieved through focused research, grit and relentless and curious minds. We unpack every part and every solution that’s already out there, then we reimagine each function independently. Which functions are absolutely required? Does the user truly need it? Is there a better way to get the same result—or a better result? Only then do we start to imagine a new product.
Once we have the perfect solution, we then work to manufacture it as affordably and fairly as possible, so more people can enjoy a better cup of coffee.
BETTER IS NOT A DESTINATION
Our pursuit of a better cup doesn’t end with a signpost that says, “You’ve made it”. The ESPRO Press is on its fourth generation filter in five years. Better is a moving target that pushes us to learn more, listen more and lure more coffee lovers into trying a cup made by ESPRO.
WE’RE NOT AFRAID OF IMPROVING THINGS
We don’t just want you to love our presses. We want you to tell us what’s not working so we can keep making you something better. We’ll never say we’ve “solved” coffee. We’re far from done. In fact, we’re just getting started.
MEET OUR FOUNDERS
ESPRO was founded by two engineers who love to solve problems. Their favourite problem just happens to be coffee.
What started as a dare to create a better tamper evolved into a goal to take the variation out of everything humans do while making coffee. In 2002, Chris and Bruce discovered the Clover Brewing System—a machine that uses vacuum press technology to create a perfectly controlled cup of coffee. It was priced at $13,000. They asked themselves: how could we give everyone that level of consistency—and make it accessible for home?
THE IDEAS STARTED BREWING
While Bruce was starting his MBA at MIT and Chris was designing fuel cell cars, they spent their evenings and weekends working on ESPRO. After developing their first product—the Calibrated Tamper—they started getting curious about the French press.
AN ENGINEER’S APPROACH
Chris and Bruce distilled the essential elements of a great cup of coffee, identifying three key components: temperature, extraction and filtration. They started exploring ways to ensure the water temperature going in was the same as the temperature pouring out. They tested different approaches to “shutting off” brewing by separating the grinds from the water. They imagined a different sort of filter—a very, very fine one.
Eventually, after a lot of late nights, the first ESPRO Press was born. A double-walled vessel ensured the water temperature stayed consistent. A vacuum seal created by a silicone lip meant that brewed coffee grinds couldn’t mix with the coffee. Two extremely fine micro-filters—9 and 12 times finer than the average— removed grit from the brew.
Fast forward to today, and the founding principles of ESPRO still guide every new product. And every new product is fuelled by the team’s collective passion for coffee.