Espresso Roasting and Blending

A common misconception about espresso is that it is brewed from a specific type of bean or that is refers to a specific degree of roast or is necessarily a very dark roast.  Any bean or roasting degree can be used to produce authentic espresso. While some major North American chains push dark roasts as their espresso roasts, some of the winning blends used in the World Barista Championship have been what is classified as a medium or "City" or "Full City" roast, with little or no visible surface oil on the beans.

The popularity of different levels of roast in espresso varies greatly. Espresso is typically a blend of beans roasted anywhere from very light to very dark. In Southern Italy, a darker roast is preferred but in Northern Italy, a more medium roast is the most popular type.  The big coffee chain stores have popularized darker roasts in North America and around the world, but the current trend in espresso coffee is matching the roast level to the bean type; this means that the most popular roast style is moving away from being associated with roast color, and more associated with what will produce the best flavor.

The primary aim when roasting coffee for brewing espresso is that it not be too sweet or too burnt for the most part. The roasted coffee must also produce a good crema during the extraction process. Most good espresso is a blend of coffee beans that will produce both a great flavor and crema. Much trial and error on the part of the roastmaster is required to develop a blend that produces all the qualities needed for a good shot. However; it is also possible that one single origin coffee has all the traits and when roasted right can create a great espresso.

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