'In the press the water and bean sit and stay together so all the flavor is extracted. with the drip machine, you get water that pisses thru the beans rapidly so you get coffee that's only about half as flavorful.'
It is the other way round. You can only extract so much flavor from the beans. Baristas' use two spoons of ground coffee to make a short black which has extracted the premium flavor. If you put more water through It makes the coffee deteriorate. Thickness of the grind also has a huge impact.
They should have cheap courses in each capital city. I would study up more before you start roasting.
