effects of pressure on brewing

[vintageflair]

Brain went walkies the other night and got thinking about different brewing methods. Just wondering what effect pressure would have on taste,ie higher pressure means higher boiling point but also lower pressure(vacume)lower boiling point. Anybody played around without blowing themselves up

While im at it ...carbonated coffee? Am thinking along the lines of a concentrated espresso essence as a base ingrediant and going from there. Theres a lot of things being brought out of 5star kitchens and used in the cocktail world, what about putting some of it with the coffee side of things.

All thoughts and ramblings welcome