Espresso Roasts: Explained 

Hopefully this helps some of you today! And at the very least, put a smile on your face 🙂

As a coffee roaster, We often profile the roast a bit different. As in we roast the coffee a little bit slower, and often times to the same roast level/degree. Roasting a bit slower can increase solubility, and tame acidity.

This was great! Thanks for clarify that Kyle! The difference between espresso coffee and filter coffee was one of the biggest questions in my coffee journey.

I love your excitement level in your videos!

Great stuff. Good information and also easy to understand.

absolutely fantastic video, both super informative and entertaining - thank you kyle !!

What an awesome lecture!! Thank you!

I discovered your channel recently (in my hunt of finding a great entry level espresso grinder😂) and I have to say I am impressed. Coming from watching James Hoffmann's channel, the quality of your videos do not disappoint! Keep up the good work! Cheers ☕️

editing is fire, man!

Great video, never stop hopping my friend

This was great. Thank u Kyle

10/10 video. Super thankful. Thanks!

Love this conversation with people.

Another great video Kyle!

Very informative, I learned something new today, thank you Kyle, keep up the good work!

I am in Madagascar. I have a Gaggia Classic Pro espresso machine. The arabica is fantastic. I have found that adding in about 33% robusta from Madagascar to create a Malagasy Espresso Blend is simply fantastic. Roast level I find best at a sort of lighter side of medium. Coffee is fantastic.

Excellent video I learned a ton!

Here for the hatless Kyle content💪🏻💪🏻💪🏻. Great video my guy.

Great video once again , you made me laugh, I used to roast all my beans dark because I thought that’s what I needed for my espresso, until I understood that it doesn’t have to be dark for a good espresso ☕️ ✌️

Kyle hows it going my friend. Thanks for this video. What I would like to add, is a HUGE pet peeve of mine is roasters who sell 10 blend/SO and none have espresso in the title or descriptions. Its frustrating having to read each one, but I get it they sell more beans that way when they don't imply the spro blend is only for espresso. I have had to email many companies to find out what product they approve for espresso use. Some give me a straight up answer, others diddle around and say "well everything we sell you can make in your machine." For fun I bookmark all the roasters I can find and note what their 5# bag costs and shipping policy. So far I have over 100. There are SO MANY roasters online in USA, I want to try a 5# from everyone but that would take 2 decades. Thank you again for another video, and the "insider" info about your business is cool too.

Great video since many people don't know how this difference in roast profile affects the beans. I am buying always one espresso and one filter bag and prepare them as espresso. As you said the difference is in the grinding firstly, because espresso roasts are more brittle than filter so I need a coarser setting for espresso and much finer setting for filter roast. Also I tend to pull longer shots with filter roast but that is dependable on what I get in the cup in first place after a regular around 30 sec shot for 1:2 - 1:2.2 ratio. Only thing that you should have mentioned plus in this video comparing them is that filter roasts tend to have more pronounced acidity in the cup usually since the beans are less roasted (in simple terms). And lastly don't forget omni-roasts which are available from many top tier roasters and that profile is their first choice by far. But maybe another video? :) Keep up the work mate, cheers.

Been in the home game for about 4 years and learned something today. Subscribed!

Loved it!

Thanks for the video!

3:34 Didn't know they grew coffee in DC lol

Not that I’ve been able to do much entertaining for the past 15 months or so, but when I do my go-to bean/roast from my local roaster is a Vienna that I use for both drip and espressos. It’s a perfect balance that tastes nice to most people without any fussiness.

Needed to fulfill my Colombian duty to highlight it's Colombia with an O. K thanxbai. Great video!!

Hey Kyle, I’m going to check out Monagram’s offerings. Do you have any recommendations for other coffee roasters in Canada that ship/deliver?

Thank you sir!

@5:50 I happened to look away and heard you knock on my phone 🤣 and yes I was still with you. And I learned a lot as I just got a used ROK and in the experiment stage going through bags of locally roasted beans. So this video did help me and thank you. 🤪☕😎📖🌅

Excellent production value… and informative also. I my case, I brew espresso… But sometimes have bought coffee marked “Filtro”. I was never sure of the difference till now

« Espresso beans » makes me grinch as much as a « cappuccino machine ». 😆. Didn’t recognize you for a sec without the baseball cap 😉

Love the video so far. I may have to re watch afterward just for a fun game of counting the amount of times espresso is said. Side note this must subliminally break some people's "X" spresso pronunciation habit, which I have learned to let go even though it hurts my soul.

I play with beans in filter and espresso lots of fun and discovering love it

Great topic and video, the worst is when the bag says it's suitable for all brew methods regardless of roast level, blended or not etc 😅

My favorite espresso, is made with a normal bean. I personally find the general roasts to taste better 😁

Love the special effect

Hi Kyle. Please elaborate the difference of specialty coffee and 3rd wave coffee. Thanks!

My local roaster roasts all his single origin coffees for espresso and today i learned why.

What is the easiest bean to make espresso with

Hi Kyle, can you explain what do you mean by astringency taste?

Thank you. Only point of confusion is when you mentioned Monogram tends to roast lighter than other roasters. Raises the question about whether their espresso roast is a espresso roast or not?

You work with roasters in Australia? Which ones?

Man I have same opinion about thet because I always try filter coffee in my espresso Machine and it's always working fine just as you says before you have to play with temperature and you can have a good espresso

How would you describe astringent…like super bitter?

Thanks again Kyle, great video. I still have a question though... CAN I STILL BREW ESPRESSO WITH FILTER COFFEE BEANS?!?! 😱🤪

I just had this conversation with my local batista. I ordered an Americano & asked what beans she was using. She said Espresso. I think I confused her. So I asked the origin. She again said Espresso. Ummmmm espresso isn't an origin. Now I'm confused. 🤦🏻‍♀️ Thanks for clearing that up. LOL!! 👍🏻

I like your shirt, what brand is it?

Italians prefer robusta for espresso

I can't believe how much I didn't know about something I love so much. I have a blade grinder and use espresso grounds or beans in my mr coffee drip lol. I need like $3000.00 to buy some coffee stuff. Just bought the Mochamaster, now on to Espresso machine and burr grinder. I need a degree first.

Not sure what you mean by taste astringency?

Any key notes to the ones of us who can't listen to audio? I would have watched the subtitles but there is non, not even auto generated. Thanks though! Looking forward to reading your notes!

What is stringency?

im going to try my dunking donuts grind in my Breville barista express ill let you know what the skinny is

I thought this’d be the Lelit vid. Damn it.

Someone really thought that espresso is type of bean?

I'm smiling.

Espresso is 2 things: 1.- Method (machine) 2.- Beverage (The coffee you drink).

One related thing that I was wondering about: is it a waste of coffee/money to use single origins in espresso milk drinks? Flat white, macchiato? Also, got a bit of a Hoffmann vibe in this one, I like it! Thanks for the great videos, learning a lot!

My last hobby is swearing roasters that they can't develop beans with light roasts, and they pass the fault to us and not to their incapability

I think you meant COLOMBIA on your diagram not colUmbia

Hold up pause. Did you intentionally misspell Colombia as a joke or something?

Nice video...however kindly do not write on your board ColUmbia...it's Colombia ;)

One thing about specialty coffee that bothers me is the whole fair trade marketing fluff. Unless you make enough money to buy GS3 or Slayer on the spot just because it’s the most expensive machine in the shop, the farm owners already make much more than you. The farm workers on the other hand are dirt poor. No matter how fairly traded your coffee is, you are only enriching the rich, not the hard working farm workers you see in the cliche pics.

Espresso is a brew method but it is also a drink 😉

Sincere apologies for my pettiness but my biggest takeaway from this video is that you’re an expert around coffee but don’t know how to spell *Colombia

what is the science of 30s? why is that non negiciable for espresso?