The Myth of "Espresso Roast" vs. "Filter Roast"
Many assume espresso roasts should always be darker than filter roasts. But in reality, there’s no universal definition for these terms. One roaster’s “filter” roast might be darker than another’s “espresso” roast. Instead of sticking to labels, it’s better to focus on roasting each coffee to maximize its unique potential. Flavor Is More Than Just Roast Level A great roast balances aromatics, taste, body, and texture. Whether the coffee is brewed as a filter or espresso, the goal should be to highlight its best attributes. For example: - Black Coffee (Filter or Espresso): Focus on clarity, acidity, and complexity. - Milk-Based Drinks: Emphasize sweetness and body to complement milk’s creaminess.
Many assume espresso roasts should always be darker than filter roasts. But in reality, there’s no universal definition for these terms. One roaster’s “filter” roast might be darker than another’s “espresso” roast. Instead of sticking to labels, it’s better to focus on roasting each coffee to maximize its unique potential. Flavor Is More Than Just Roast Level A great roast balances aromatics, taste, body, and texture. Whether the coffee is brewed as a filter or espresso, the goal should be to highlight its best attributes. For example: - Black Coffee (Filter or Espresso): Focus on clarity, acidity, and complexity. - Milk-Based Drinks: Emphasize sweetness and body to complement milk’s creaminess.
Why Roasters Often Roast Espresso Darker ?
There are practical reasons for roasting darker for espresso:
1. Brewing Temperature Differences
Espresso starts extracting quickly at lower temperatures (around 70°C), pulling out up to 60% of coffee solids in the first few seconds. In contrast, filter brewing uses higher, steadier temperatures for a slower, more even extraction.
2. Under-Extraction
Lower extraction temperatures in espresso can make coffee taste sour if under-extracted. Darker roasts help balance this by enhancing sweetness and body.
3. Milk and Espresso Chemistry
When paired with milk, espresso transforms. Milk’s fats and proteins smooth out acidity and bitterness while boosting sweetness and creaminess. Roasting darker for espresso also enhances body and texture, ensuring it holds its own in milk-based drinks like lattes and cappuccinos.
There are practical reasons for roasting darker for espresso:
1. Brewing Temperature Differences
Espresso starts extracting quickly at lower temperatures (around 70°C), pulling out up to 60% of coffee solids in the first few seconds. In contrast, filter brewing uses higher, steadier temperatures for a slower, more even extraction.
2. Under-Extraction
Lower extraction temperatures in espresso can make coffee taste sour if under-extracted. Darker roasts help balance this by enhancing sweetness and body.
3. Milk and Espresso Chemistry
When paired with milk, espresso transforms. Milk’s fats and proteins smooth out acidity and bitterness while boosting sweetness and creaminess. Roasting darker for espresso also enhances body and texture, ensuring it holds its own in milk-based drinks like lattes and cappuccinos.
The Bottom Line Forget about rigid labels like "espresso roast" or "filter roast." Instead, focus on roasting each coffee to unlock its full potential. Whether it’s brewed as a filter, an espresso, or a milk-based drink, a thoughtful approach will bring out the best in every cup. By shifting the focus to the coffee itself, we can elevate the roasting craft and celebrate the incredible diversity coffee offers.
