Press Coffee or Espresso Coffee - I am confused.

[WilsonHines]

Hi there,
I am new here and I am just getting into this fabulous hobby and/or passion. There is a concept I am having difficulty with and I am hoping somebody here can clarify. I am using Intelligentsia coffee beans so I am going to talk in reference to their coffees so you will know where I am "coming from."

Question No 1: If I have Ethiopia Yirgacheffe is this used for espresso? Or only drip, vacuum or press.

Question No 2: What makes an "Espresso" blend any different. I have seen on some other sites that they have a Ethiopia variety like a Adado that is Espresso and they have a regular as well.

Thanks for helping a "Green Bean" out.

[Randy G.]

There is no "correct" answer to your question. It is the same as asking "what BBQ sauce is best?" or, "what is the best underwear style?" The best coffee for your preferred method of preparation is the one you like the best.

Blends for espresso are done for taste, mouth-feel, and uniqueness. And many times they are done just to be different- a house blend if you will. On the other hand, many folks use single origins (SO) for espresso. Blends are also done to work better in milk-based drinks. I have been doing my own house blend for years at home for my espresso.

Do what you like, and as long as no one gets hurt, it's all good!

[another_jim]

Question No 1: If I have Ethiopia Yirgacheffe is this used for espresso? Or only drip, vacuum or press.

Traditionally, wet processed Yrg is a brew only coffee. Try it as a shot using a very fine grind and low dose, 12 to 13 grams in a double basket. That will leave the taste relatively undistorted, and the tannins and acidity won't be overpowering.

Question No 2: What makes an "Espresso" blend any different. I have seen on some other sites that they have a Ethiopia variety like a Adado that is Espresso and they have a regular as well.

Traditionally, espresso blends are based on dry processed Brazils as a base (think creamy middle range flavors). Indonesian or Indian beans are added for body and deeper flavors, while 15% to 20% bright acidic beans like your Yrg are added at the top for aroma. Also, in general, any dry processed bean, like Harar, Yemen, some Sidamos, and the "designer" Yrgs you saw advertised, can be pulled 100% single origin.

Finally, Randy is right, a major point of home espresso is that the phrase "in general" doesn't apply.