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Writer's pictureTrey Hall

The Espresso Blend Confusion - What Is Espresso and What Is Not


A barista pulling an espresso shot using a naked portafilter

There is no doubt that the world of coffee can be confusing.  Jargon and slang from Blend, Bloom, Drip, and Draw to all the various processing methods, brew methods, roasting terms, and beverage names, it takes a dictionary for even seasoned coffee professionals to keep up. It does not help that marketers and advertisers can often make things worse by taking coffee terms that refer to a very specific processes or methods and applying it to a much broader definition than intended.  Perhaps no other term embodies this as much as “espresso”.  On the surface, it may seem simple, but this is by far the most misused and confused term that we experience both as roasters and in our delivery business.  So, let’s take a look at what espresso really is and hopefully clarify what it is not.


              Before we get too far down the rabbit hole, let’s take a quick history lesson on the origin of the term espresso.  The roots of espresso can be traced back to the 19th century, where early coffee machines were designed to quickly brew a concentrated and strong cup of coffee. One of the key milestones in the history of espresso is the invention of the espresso machine, which revolutionized the way coffee was prepared. In 1884, Angelo Moriondo, an Italian inventor, patented the first known espresso machine. His machine utilized steam and pressure to force hot water through coffee grounds, producing a concentrated and flavorful coffee. However, it wasn't until the early 20th century that espresso gained widespread popularity. In 1901, Luigi Bezzera patented an improved espresso machine that featured a single boiler and a pressure release valve, allowing for better control over the brewing process.

The real breakthrough for espresso came in 1938 when Achille Gaggia, another Italian inventor, developed the first modern espresso machine. Gaggia's machine used a piston mechanism to generate high pressure, resulting in the creation of crema – the golden layer of foam on top of espresso that is now a hallmark of quality. This innovation marked a turning point, as it enhanced the flavor and texture of espresso, making it a more enjoyable and refined beverage.


Espresso culture continued to evolve and spread globally, with Italian coffee houses becoming iconic spaces for socializing and enjoying this intense and aromatic brew. The 20th century saw the rise of espresso bars, particularly in Italy, where people could savor a quick shot of espresso as part of their daily routine. Over time, espresso culture transcended borders, influencing coffee consumption habits worldwide. Today, espresso remains a cornerstone of global coffee culture. Its preparation has become an art form, with baristas mastering the craft of pulling the perfect shot. Espresso has also become the base for a variety of popular coffee beverages, such as cappuccinos, lattes, and macchiatos. The rich history of espresso reflects not only technological advancements but also the cultural significance of this concentrated and flavorful coffee preparation method.


Close up on a barista working in a cafe setting making espresso into a paper cup

To get an even better understanding of what it means to be espresso, let’s next take a look at the word itself.  In Italian, espresso means to be “expressed” or to be “pushed out”.  In other words, espresso is a coffee that is brewed quickly under pressure.   To be more precise, modern espresso is categorized as a strong and concentrated beverage brewed by forcing hot water through finely ground coffee at a rate of 9 bars of pressure.  Typically, espresso uses either a 1:1 or 1:2 coffee to water ratio, resulting in a drink rich in flavor with a strong aroma.  As mentioned previously, one of the most recognizable features of modern espresso is the crema, or golden layer of foam, present in properly made espresso.


Recently, however, terms such as “espresso beans” and “espresso blend” have emerged and created confusion within the coffee community.  As we just learned, espresso is a method to brew coffee.  So, does that mean that espresso beans are different than normal coffee beans or that espresso blends can only be used to make espresso?  No, not at all!  Espresso beans are the exact same as your typical coffee beans and espresso blends can be used just like any other coffee in whatever brew method you choose.  Confused?  Well, that is not uncommon.  It is by far one of the most common questions we receive from both our roastery and delivery service when customers are attempting to explain what type of coffee they prefer or would like to order.  Because these terms do not relate to specific standards, it is very difficult for us to provide the customer with what they would like without additional information.  For instance, in second wave coffee shops (i.e. a lot of the chain coffee shops), espresso blends are dark roasts.  These shops do this for a couple of different reasons, which we will discuss shortly.  However, in a lot of third wave, or specialty, coffee shops, espresso can range from very light and acidic to dark and smokey depending on the shop and their audience.  Therefore, there is not a golden rule as to what an espresso blend should be.  It can be generally expected that a specialty roaster or coffee shop will serve espresso that is lighter roasted than the typical chain coffee shops.


So, if espresso can be made in so many different ways, how did espresso blends get the reputation for being a darker roast coffee?  Well, the logic actually makes a lot of sense.  As we have already discussed, espresso is made by forcing water through the coffee very quickly.  This means that the water has a lot less time to contact the coffee and thus less time to properly extract the soluble compounds from the coffee beans.  Therefore, the roaster can increase the development time of the roast (in other words, roast it longer) in order to degrade the cellular structure of the coffee bean and help in higher rates of extraction during the espresso brewing process.  Roasting the coffee longer (and therefore darker) also roasts off some of the acidity and sweetness present in lighter roasted coffees.  With a strong and concentrated beverage such as espresso, the acidity and sweetness can often be overwhelming to many coffee drinkers and may turn them off to the drink.  Espresso with elevated acidity and/or sweetness can also create odd tasting effects when used in milk-based beverages common in modern cafes.  Therefore, roasting darker can help both with extraction and with making the beverage more palatable to more customers. 


If there are so many different variables in what different shops and roasters call espresso blends, then how do you know what you are getting.  If you are going to a chain coffee shop, you can almost guarantee that you are going to get a darker roast coffee.  It is probably not going to be the darkest coffee that shop serves (unless they only serve a light, medium, and dark), but it will almost certainly be post second crack (second crack is the point in a coffee roast where the cellulose body of the coffee bean begins to fracture, usually with the result that a small portion of the bean separates from the rest causing a small, round crater in the bean).  If you are going to a specialty shop or ordering from a specialty roaster, it is easier just to ask them what they use as their espresso.  If you see a bag on a retail shelf, the roaster will usually have marked the roast degree somewhere on the packaging. 


Close up on espresso in small white cups on a saucer with a spoon.

This brings us back to the original point of confusion and, hopefully, how to avoid it.  If you are looking for a blend of coffee to use in an espresso maker, by all means, ask the roaster for their espresso blend.  What you will receive is that roaster’s interpretation of a coffee that is great for brewing coffee using espresso equipment.  However, if you are intending to use the beans in a regular drip coffee maker, I suggest that you ask for the roast degree instead of for an espresso blend.  For example, you could ask for something medium/dark or dark roast.  This is a more descriptive way of ensuring that you get the product that you want for your desired brew method. 


The world of coffee, and even more specifically espresso, is often very confusing even for seasoned coffee professionals.  By understanding the intended use of the coffee, or brew method, the roaster or café selling the coffee beans can much better understand what you wish to buy and can help get you a coffee that best suits your needs.  Just remember that espresso is a brew method and not a specific type of coffee and that there are as many different interpretations of great espresso as there are cafes and coffee roasters.  Now, with all of that said, get out there and enjoy some great coffee!


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