What is in a bean? That which we call a coffee by any other name would taste as sweet! - Shakespeare (probably)
Have you ever found yourself standing in the coffee aisle wondering, “What even is the difference between espresso beans and regular coffee beans?” You’re not alone. At first glance, it sounds like they must be different plants or at least different varieties, right? But here’s the thing: espresso beans and coffee beans come from the same coffee plant.
Yep, there’s no such thing as an “espresso bean.” The difference really comes down to one thing: how the beans are roasted and blended—nothing more, nothing less.
Espresso is a brewing method that uses high pressure and a quick extraction time to make a concentrated shot of coffee. Because of that, roasters approach espresso with intention. The goal is to create a smooth, bold flavor that holds up well under pressure. That means finding the right roast level that will show off the best of the bean in this concentrated brew method. The roaster keeps in mind the desired flavor profile and the brewing method while they curate a blend roasted just right to make that coffee sing as espresso.
Espresso blends often combine beans from different regions to make it even more dialed in. One origin might bring body, another sweetness, and another a hint of complexity. It’s a bit like composing music—you want everything in harmony, and espresso doesn’t give you much room for error. But it can also be a great way to experience and express a particular origin. Espresso acts as a kind of magnifying glass, giving you an in-depth look into what you’re drinking, which is why, when carefully roasted and dialed in, a single-origin espresso is such a unique and delightful experience.
Regular “coffee beans,” on the other hand, are usually roasted for more flexible brewing styles—like pour-over, French press, or your standard drip machine. These methods give more time for flavors to extract, so roasters keep this in mind when choosing the roast level for these coffees. This provides roasters with a bigger canvas to show off the coffee on. It really comes down to the roaster’s ability to understand the beans they are working with.
So when you see a bag labeled “espresso,” think of it less as a different bean and more as a carefully tailored outfit—it’s been styled for a very specific occasion. You can make espresso with regular coffee beans (and vice versa), but you might not get the smooth, balanced shot you’re hoping for unless it’s roasted and curated with that purpose in mind.
At the end of the day, it’s all coffee. The magic lies in how the roaster brings it to life.