One of the most common questions new at-home espresso drinkers have is: what is the difference between coffee and espresso beans? We know sometimes it can be confusing to try to figure this out while holding bags of coffee, so we’re here to demystify these labels!
What’s the Difference Between “Espresso” and “Coffee” Beans?
The short answer to this question is: Nothing! While there’s a deeper answer we’ll get into, on a basic level there is no specific difference between beans labeled with “espresso.” They all come from coffee plants, and while there are certainly differences from bean to bean and coffee plant to coffee plant, there aren’t “espresso” plants. So why the label?
As you probably know there are a LOT of factors that go into the final taste of a coffee bean. The varietal of the plant itself, the soil it's grown in, the moisture in the air, the light it gets, the way it's processed, and the way it's roasted all go into the flavor. None of that is to mention one of the most important parts - how you brew it! The thing to keep in mind is that the only way to control the taste of the drink after roasting is with the brew method, the bean really does the rest. This is why bags of coffee will have different tasting notes on them, which will help you understand the flavor profile of the cup you might end up with.
It’s In the Brew!
As you know, different brew methods influence coffee flavor. Pour over tends to bring out floral, brighter notes in coffee, whereas a press might amplify those stronger, earthier notes. Espresso, in turn, produces intense and rich flavors. Because of this, certain beans do tend to brew better as espresso. THIS is the reason that some beans are labeled as an “espresso” blend or roast. These roasts simply come out well as espresso, and are easier to get good espresso flavor out of compared to other roasts. This doesn’t mean that they won’t work well in a pour over or drip brewer, and beans not labeled as espresso can make excellent shots too! It’s mostly about ease of use and expectations.
If you pick up a bright or floral single origin it can be difficult to get a balanced shot of espresso. While an experienced barista may be able to make an incredible shot from a tricky single origin, it can also be much easier to use that espresso labeled blend. If you’re not brewing espresso then it’s definitely worth giving those espresso blends a shot too. We tend to really like espresso labeled roasts in a press or drip brewer as well!
We hope this has helped you develop a better understanding of coffee (or espresso) bean labeling. Check out our video below for more on this, and leave a comment with some of your favorite roasts!