Crema aside, are there alternative ways to brew that can rival espresso technology? The instrument used here to explore this issue is the widely misunderstood presspot.

Pour a charge of coffee grind into a presspot flask, and then hot water. Within seconds, the larger gas filled grains will rise to the top of the water column. The smaller and denser grains will remain on the bottom. This isolation of the fines is key to the two brewing methods described below. In BREW METHOD #1, extraction from the fines will be minimized. This method mirrors espresso brewing. Here the grind will move through the water. BREW METHOD #2 provides a means to balance the extractions from both the large grains on top of the water column and the small grains on the bottom. Which method is best used may depend on the percent of fines in the grind.

These procedures seem to lend themselves most comfortably to produce a 4-6 ounce brew. Either espresso or conventional style coffees can be used. The coffee (about 2 Tablespoons) should be ground within the normal espresso range. The temperature should be in the normal 195-205F espresso range. The optimum extraction time with either method appears to be longer than that in espresso, perhaps because here over extraction from the fines do not limit the longer extraction time required for the larger grains. The resulting cup will be surprisingly clear of grind.

BREW METHOD #1
1. Pour into the presspot flask a measure of finely ground coffee.
2. Pour into the presspot flask the required amount of boiling water.
3. Insert the presspot plunger. Press it down, slow and steady, so the total traverse takes about 60 seconds. This is the extraction phase. The optimum time will depend on the coffee and the grind, and this requires experiment.
4. Pour. The last few drops will contain fines, and so should be left in the flask.

BREW METHOD #2
1. Pour into the presspot flask a measure of finely ground coffee.
2. Pour into the presspot flask the required amount of boiling water.
3. Insert a paddle 1/2" below the surface of the water column and move it back and forth. Each back and forth, together, should take about a second. Continue this action for 20-60 seconds. Some grind will degas and fall to the bottom.
4. Push the paddle to the bottom and continue the back and forth motion for 0-30 seconds.
5. Remove the paddle and insert the presspot plunger. With moderate pressure, press it all the way down.
6. Pour. The last few drops will contain fines, and so should be left in the flask.

The boiling water indicated above will bring the brew in a room temperature flask and grind to the lower end of the 195-205F range. Since only the bottom half of the flask gets hot, it can easily be handled without requiring supporting hardware. Therefore, if a higher brew temperature is sought, the flask and grind can be preheated, or kept in a hot bath during the entire brewing procedure.

Many claims have been made but not explained or justified.
Perhaps as a start, could you explain how this method rivals or mirrors espresso?
Then it may be interesting to see how you justified the extraction as similar to espresso...

hehe...its not a press pot, its an Aeropress

...and if we ignore everything that differentiates espresso from coffee, it makes espresso!

I am fully aware that absent the high pressure associated with espresso, that these processes are not the same. Hence the question mark. My use of the espresso term is my way to try to direct consideration toward a comparison of the brews that result from these two approaches.

The mirror reference is that in the espresso process the water moves through the grind, while in this process the grind moves through the water.

I am not using an Aeropress, but rather what is also known as a French Press.