These days, different roasting styles have little effect on whether a coffee is labelled as filter or espresso. As a basic rule of thumb, coffee that is roasted to be more soluble is more suited to espresso, as the coffee has less contact time with the water and so a better extraction can be achieved. Alternatively, coffee what has been roasted less soluble is more suited to a filter style brew, as there is generally a longer contact time between coffee and water. Achieving a perfect extraction on your brew means that you have extracted all the flavours and aromas to obtain a perfect cup, without extracting too much causing a bitter and dry taste or alternatively not extracting enough leaving it tastes sour and flat.
Today, speciality coffee roasters aim at creating roasting profiles that are based on solubility rather than roasting darker or lighter, or longer or shorter for espresso and filter.
There are many variables a roaster can use to make a coffee more or less soluble including temperature, time, airflow and drum speed.
The coffees varietal, cultivation and processing also play an important role in how a coffee will be roasted.
In our cafes, for example, our baristas are trained to teach customers that they can use a coffee that is roasted as espresso for their french press and alternatively coffee roasted as filter for their home espresso machine. The main goal is to provide the customer with a coffee that is best suited to their taste while explaining that coffee flavour is dependent on a lot more than just whether it’s roasted for filter or espresso. For customers the best way to choose your’ beans is to ask one of our baristas advice!
Find out more about our roasted grades of our freshly roasted coffees.