Espresso vs. Coffee Beans: Is There a Difference?

When it comes to coffee, many may wonder, ‘What’s the difference between coffee and espresso beans?’ Some people think they are a specific strain of bean, while others think that it’s a particular roast. Ultimately, it’s a blend (or a single origin bean) that stands up well under the high pressure preparation that is the hallmark of espresso extraction.

According to the aficionados at Home-Barista.com, ‘Espresso is almost always a blend of beans…The most basic rule of espresso blending is that espresso must have subdued acidity, be heavy bodied, and be sweet enough to balance the bitter and acidic flavors in the blend.’

To better illustrate how different beans might have different flavors (after all, coffee beans are coffee beans, right?), we’ll discuss some general information on basic coffee plants, tastes by region, post-harvest processing and, finally, roasting.

There are two varieties of plants, Arabica and Robusta. Arabica originated in Ethiopia, is typically grown in higher altitudes and accounts for 75-80% of the world’s production. Robusta, on the other hand, is a lowland coffee species that originated in West Africa. It features greater pest resistance and a generally heartier plant, which results in higher overall yields — but its high caffeine content gives it a intensely bitter and inferior taste. Some very carefully grown and processed Robustas can be found in premium espresso blends, however, as they can improve the crema and body. Additionally, human-initiated cross-breeding of Arabica and Robusta, which attempt to blend the low caffeine content and smoother taste of C. arabica with the heartiness and disease resistance of C. canephora, have resulted in new varietals which are highly adaptable, hearty and commonly used in commercial coffee plantations.

Depending on where they originate, the weather, temperature, altitude and soil contribute to different flavors; you can get a general idea of different tastes by region here.

Another element is how the coffee is processed post-harvest. Processes include natural or dry process, wet process and pulped natural.

Dry processing usually takes place in areas with limited rainfall and lots of sun light. This process allows the coffee cherry to air dry on patios before their skin and the fruit itself is removed from the coffee bean. The bean outcome is usually heavy-bodied, sweet and smooth with subdued acidity. It also can develop more crema during espresso extraction.

The wet process requires the cherries to be sorted in high pressure water tanks which then removes the skin but the fruit stays on the bean while it dries. These beans usually taste cleaner, brighter and fruitier.

Pulped natural uses a combination of the wet and dry processes. Beans grown in areas with low humidity allow them to dry faster without fermentation. The end result is a full bodied bean like those of the dry process, but with the acidity of a bean that has been wet processed. The bean usually is sweeter.

Once the coffee is grown, picked and processed, it’s time for the roast! Roasters create different blends with a specific flavor profile in mind. And, since coffee is an agricultural product that changes every season, they play a little mad science by swapping out different beans in the blend in order to maintain a consistent flavor over time.

Roasting occurs in a Four Stage Process: endothermic, first crack, pyrolysis and second crack. For more information on how different roasts inform the end coffee flavor, check out this handy chart, sourced from Kenneth Davids.

Hopefully, this primer provided you with some insight as you’re selecting a blend for espresso preparation. Got questions? Leave them in the comments and we’ll answer away!

13 thoughts on “Espresso vs. Coffee Beans: Is There a Difference?”

    1. Well, not all fingers are thumbs but all thumbs are fingers. :-)

      So, espresso beans can handle the high pressure of the water being exerted on them, and produce a quality shot. They are great for any other immersion brewing prep method as well. However, not all coffee beans are of that higher quality to be able to withstand the water pressure and produce a great shot. So a lower quality bean will be great for any other prep method because they all use immersion in some way and there isn’t pressure being put on the grounds.

  1. Hi, so coffee originated in Africa and not South America….that’s interesting. So how did it migrate to South America? Thanks!

  2. A friend of mine was told when she was younger that she was allergic to coffee. It caused her severe stomach pains. She can drink espresso with no issues, I realize that there is no differece between the beans but the processing and roasting are the key. From my understanding of this, the dry process yields less acidic beans which this process is used in espresso, but not limited to espresso. My question is, that if she chooses to drink coffe as apposed to espresso, would she choose coffee that has been processed by the dry method?

    1. Coffee can have higher acidity levels, which some people don’t respond well to. Perhaps that caused the reaction she is referring to.

      She could take an espresso blend she knows doesn’t cause her issues and grind that to a drip grind, then brew it with a drip brewer. Not all espresso blends work well as drip coffee, but some certainly do and could be a safe way for her to try drip.

      In general, espresso beans can be processed or roasted in a variety of ways, though they do tend to be fairly dark and oily. So, with that said, a particular processing method doesn’t necessarily mean it will work well with her system.

      Thanks!

  3. I have heard that using a French Press produces less acidic coffee. Is that true? I would also like a recommendation on the characteristics of a bean that would work best using that method.

    1. Really, for any type of immersion method, you can use whatever kind of coffee beans that you like, and that is part of the fun of experimenting: Trying new things, adjusting the brew for grind consistency, dosing, length of time the water interacts with the grounds, etc. French press tends to have about the same amount of acidity as any other brewing method, except for cold brew, which has about 65% less acidity than other brewing methods. If you’re looking for coffee with less acidity, no matter what blend of coffee, then preparing cold brew may be up your alley. From there, just experiment with the kind of coffee that you’re using, and you may find that coffee blends with less citrus notes are what you prefer, and ones with more chocolately or carmel tones are preferred.

  4. Great info thx! After I pull a shot with lots of crema & transfer the shot into my cup the crema disappears. Is that a tell tale of anything concerning quality etc?

    1. Not at all. Crema dissipates as espresso shots sit and disruptions to the crema, such as pouring from a shot glass to a cup, can speed up this process. The fact that there is crema in your shot glass, prior to transferring to a cup, is a good indicator of the quality!

    1. You can use whatever kind of beans you’d like! An espresso bean will be a higher quality bean so it can withstand the pressure of the water being exerted on the beans, but will also work well for other brewing methods. An “espresso roast” tends to be a darker roast, so it will generally have a more generic flavor or bitter notes to it. Typically, going with more of a medium roast will allow you to pick up on more notes to the coffee itself, like more chocolates or nuts or berry notes that will give it a more complex flavor. Experimentation will be key, as you try different blends you’ll discover what you like the best! :-)

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