Filter vs Espresso Roast

Filter vs. Espresso Roast

The difference comes down to how evenly the bean is roasted through its cross-section:

Espresso roast: Espresso machines tend to amplify the natural acidity in a coffee. Our goal when roasting is to mute this acidity, allowing for a more balanced and sweet espresso when brewed using a traditional approach (1:2 ratio). We achieve this by evenly developing the coffee; the inside and outside of the bean are roasted to a similar color.

You will find our espresso roasts in green bags with "Espresso" clearly labelled on the front.

Filter roast: Our goal is a large color gradient, with a lighter inside and a darker outside. Without pressure, this produces a brighter, more complex cup.

You will find our filter roasts in ivory bags with "Filter" clearly labelled on the front.

These differing approaches help you to brew your coffee easier.

Espresso roasts for filter brewing: These cups tend to taste dull/flat because the acidity is already muted from the roasting process. 

Filter roasts pulled as espresso: This can be a fun challenge for a more experienced barista. They are harder to balance since the less developed inside resists extraction. More extraction time and water can help achieve balance and sweetness. Beware: you can easily use an entire bag experimenting with this. 

Recommended Product: Our Espresso and Filter Subscriptions