Selecting the Correct Coffee for Espresso

Introduction

Espresso is a concentrated coffee preparation that relies on precision—both in bean selection and in grind size. A properly pulled shot balances sweetness, acidity, and bitterness, producing rich crema and deep flavor. This article guides you through choosing the right beans and achieving the ideal grind for espresso.

1. Choosing the Right Coffee Beans

Roast Profile

• Medium to dark roasts are most common for espresso.
  • Medium roasts highlight nuanced flavors and acidity—ideal for those who enjoy brighter espresso.
  • Dark roasts deliver bold, chocolatey, and caramel notes, often preferred in traditional Italian-style espresso.
• Light roasts can be used, but they are more challenging due to their higher acidity and density, which require careful dialing in.

Freshness

• Coffee for espresso should be used within 7–21 days after roasting.
• Beans that are too fresh (1–5 days) may release excess carbon dioxide, disrupting extraction.
• Beans older than a month can lose volatile compounds, tasting flat and lifeless.

Origin and Blend

• Single-origin beans emphasize unique characteristics like fruitiness, floral notes, or regional terroir.
• Blends are designed for balance, offering consistent crema, body, and flavor complexity.
• Choose according to preference: adventurous drinkers may enjoy single origins, while blends provide reliability and balance.

2. Grinding Coffee for Espresso

Why Grind Size Matters

Espresso relies on pressure-based extraction. The grind controls water flow:

• Too coarse → fast flow, under-extracted, sour and weak.
• Too fine → slow flow, over-extracted, bitter and harsh.
• Correct grind → balanced flavor, full body, and rich crema.

Burr Grinders vs. Blade Grinders

• Burr grinders (flat or conical) produce a consistent particle size, critical for even extraction.
• Blade grinders chop unevenly, leading to channeling and poor flavor.
• For espresso, a burr grinder is essential.

Dialing In the Grind

1. Start with a setting recommended for espresso on your grinder.
2. Pull a test shot (ideally 18–20g in, 36–40g out, in 25–30 seconds).
3. Adjust:
   • If the shot runs too quickly, make the grind finer.
   • If the shot is too slow or chokes the machine, make the grind coarser.
4. Repeat until you achieve a balanced extraction.

3. Best Practices

• Weigh both input and output: Use a scale for precision (grams in → grams out).
• Purge your grinder: Clear out old grounds before switching beans.
• Store beans properly: Use airtight containers, away from light and heat, never in the fridge.
• Adjust daily: Humidity and bean age affect grind size—be ready to tweak settings.

Conclusion

A great espresso begins with the right bean selection and precise grinding. Fresh, well-roasted coffee combined with a consistent burr grind and careful dialing-in ensures a balanced, flavorful shot every time. By mastering these two factors, you lay the foundation for exceptional espresso at home or in the café.