Picking a roast level
The words "espresso roast" mark beans the roaster meant for espresso. They set no fixed roast level, though the typical pick is medium to dark. Darker beans dissolve faster, and that suits a shot that runs 25 to 30 seconds. You can pull espresso from a light roast too. Expect a few sour shots while you find the grind.
| Line on the bag | What it tells you | What to look for |
|---|---|---|
| Roast level | How dark the beans are | Medium to dark to start |
| “Espresso roast” | The roaster meant it for espresso | Not a fixed roast level |
| Roasted on | The day of the roast | 1 to 3 weeks ago |
| Best by | A shelf-life estimate only | A roast date as well |
| Blend or single origin | Several places or one | A blend for a steady taste |
| Arabica, robusta | The species in the bag | Robusta for more crema and caffeine |
| Whole bean | Not ground yet | Whole, ground per shot |
| Valve | Lets gas out, keeps air out | A valve and a seal |
Checking the roast date
Find the roasted-on date. A best-by date alone won't tell you the roast day. Fresh beans give off carbon dioxide for about 20 days. In a shot, those bubbles sit between water and coffee, so the water reaches some grounds and skips others. Many roasters wait about a week before they brew espresso with new beans. Plan to finish the bag within about three weeks of the roast.
Choosing a blend or single origin
A blend mixes coffees from two or more places. Roasters build espresso blends for balance and for a taste that holds steady all year. A single origin comes from one place. Its flavor stands out more and shifts from harvest to harvest, and in a shot it can taste lopsided. Many cafés pour both. For your first bag, a blend gives you fewer surprises.
Reading the arabica and robusta mix
An espresso blend can hold arabica alone or arabica with some robusta. Italian-style roasters add good robusta for body and a thicker crema. Robusta brings a bitter bite too, and about 1.5 to 2 times the caffeine of arabica. For a sweeter shot with more acidity, look for "100% arabica" on the label. For more crema and caffeine, pick a blend that lists robusta.
Buying whole beans and storing them
Buy whole beans and grind them for each shot. Ground coffee goes stale far faster than whole beans, and espresso needs a fine grind set to your machine. Pre-ground bags tend to run coarser. Buy one or two weeks' worth at a time. Keep the beans in an airtight, opaque container in a cool, dark cupboard, away from the oven and the dishwasher.
