Science behind French Press (and other hand brewing methods)

We recently started brewing all of our coffee with a French press and we've noticed an immediate improvement to the quality of our coffee. The improvement is no surprise, but I would like to educate our customers to why the taste has improved via the French press.

I have searched online for the past few days and can't find information on the science behind the French press and other hand brew methods. Does the releasing of CO2 in the grinds affect the taste? On a scientific level, how do these methods differ from an automatic drip machine.

Your insight is greatly appreciated. Thanks.

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