Totally n00b questions I'm sure... but I'll ask it anyway.

Do you only use 'Espresso blend' coffee in an espresso machine? Or would you use anything?

For example Monmouth Coffee in London have about 10 different bean offerings, but only 'Espresso' and 'Organic Espresso' that have the 'E' word attached. Does this imply that the other blends are better suited for French Press and wouldn't be suited to use in my La Pav?

Or would they work fine for espresso-based milk drinks, but not so well if drunk as a plain shot? Is there some fundamental difference in the coffee if it says 'Espresso' on the packet?

I'm expecting a facepalm moment here, but thought I should ask anyway...

There is absolutely no reason to not try any coffee or roast in your espresso machine. It's food, and that makes the result totally subjective. You might find two flavors from single origins you like and come up with your own blend. Even a single origin roasted two different ways, then blended might be a possibility (there is a 100% Kona espresso blend made that way).

Lord Fluff wrote:For example Monmouth Coffee in London have about 10 different bean offerings, but only 'Espresso' and 'Organic Espresso' that have the 'E' word attached. Does this imply that the other blends are better suited for French Press and wouldn't be suited to use in my La Pav?

Or would they work fine for espresso-based milk drinks, but not so well if drunk as a plain shot? Is there some fundamental difference in the coffee if it says 'Espresso' on the packet?

Apart from single origins as Randy precisely explained, you can try all non-espresso marked blends as well - should work just the same good.
But if you're dealing with artisan roaster who claims a particular blend was designed for particular brewing method and not espresso (like for example this one from HasBean) then probably you should trust the creator and pick something else for espresso.

In addition to the above, you can with some roasters also ask for the roast profile to be adjusted for espresso preparation if there's a particular bean you like.

For example, in theory Londinium only sell Ethiopian Yirgacheffe as a filter/vacuum roast, but they have developed a great espresso roast of that bean for me and I imagine others, although it is not shown on their site.... It's always worth asking.

Thanks for the responses guys

Michael - what is the Yirgacheffe like as an espresso then? I've heard of it as a coffee, but never tasted it.

More often than not I enjoy espresso blends more than Single Origin varietals (commonly referred to here as SO's) when it comes to espresso shots. On occasion I find some SO's that I enjoy as espresso but not so often. It is fun to experiment and Yirgacheffe is as good a place as any to start. If it is a light to medium roast you'll probably find the shots to be a bit astringent - almost a lemony pucker up characteristic.

Although I rarely order SO espresso shots out and never pull them at home I remain open to pleasant surprises. I was in Houston TX a few weeks ago and had an espresso and a machiatto at Catalina Coffee (highly recommended cafe.) Both drinks were fantastic - the espresso shot was one of the best I've ever had in a cafe setting. Turns out it was a SO Bolivian. I never would have guessed...

Monmouth is okay but I highly recommend that you seek out some beans from Square Mile. They vary their SO and blend espresso offerings seasonally but source excellent beans and do a stellar job of roasting.

What's Yirg like? That depends on the beans, the roast and how you prepare the espresso!

Many people try and prepare it like a comfort blend espresso, dosing high and keeping the shots pretty much in the espresso range, in which case it could take the tartar off your teeth... and then they wonder how anyone could like it in an espresso!

But if you downdose, grind fine, keep the temperature on the high side and get an espresso roast that hasn't been rushed and also allowed to cool on the slow side, then you get something fantastic - certainly one of my favourites. And if you can get one of the good dry or honey preparation beans, then it gives sweetness in the cup, too. Union had a fantastic honey prep Yirg until recently, but have sadly run out. I'm not mad about their current Konga washed offering, preferring Londinium's.

To give a short answer, it has floral notes generally of jasmine and bergamot in both the nose and cup, a smooth but not heavy body, citrus or apricot notes and a little sweetness. But every Yirg is slightly different. When prepared well it has a layered presentation and takes you on a little journey as you drink it that continues through into the aftertaste. I love it, but it's not the easiest single origin to prepare as espresso. I've normally got some, so if you're ever down in Brighton from London, give me a shout. Pop into Taylor Street Baristas here on the way down to the sea from the station, too, and see what single origins they have for you to try. Each has a distinctive character of its own and can require quite different grinds, doses etc.

A good place to start with single origins (which can have a very narrow "sweet spot") would be something forgiving and not unlike certain blends, such as Londinium's mixed Costa Rica offering or their Daterra Monte Cristo if you like quite a full, deep cup.

Hope that helps. You'll soon find yourself doing a tour of the world and all the different types of beans in it!

Here are 3 approaches to my coffee selection:
1. Pursuit of the ideal or "perfect" espresso shot. Arguably, such a shot offers more dimension and balance than what can be obtained from a single origin. Blends.
2. Pursuit of the special characteristics of a particular coffee. "Terroir," from terre or "land" is sometimes used to indicate these unique characteristics. These flavors are present, maybe enhanced, in a blend, but usually they are more accessible in an SO.
3. Pursuit of whatever you like or, if-it-tastes-good,-drink-it. That's OK, but it's kind of a comfort food, mac & cheese approach to being a home-barista.

Of course, there's overlap and these are sloppy distinctions. Currently, I'm in the #2 approach. It's instructive--even exciting; and as a home roaster, saves many steps and uncertainties over blending. When I purchase roasted coffee, it's usually the signature blend from one of the premier roasters.