Greeting folks, I was wondering if you would mind describing the degree of roast you put on beans you intend to use for espresso? Wondering if some of my espresso issues (newb here) are roast related.

Thanks.

Generally speaking, I usually start out just at the verge of second crack. I've found myself roasting more and more lightly for espresso over the years, so as to maximize the varietal expression, but it does mean that you're walking a knife-edge in terms of other elements of the system, particularly the grinder and the consistency of your ritual, so as not to have shots that are lemon-peel sour. And some beans, like in my experience Moka Kadir, still taste better to me slightly darker, about five degrees into second crack. To roast more lightly usually means extending the first-to-dump time, so that you're getting beans that are really roasted evenly all the way through, whereas if you're roasting darker you often want to finish fairly quickly in order to preserve the sugars. None of this is gospel, of course, so play around. As a rule, more lightly roasted beans require higher brew temperatures.

Best,
David

I've found myself roasting more and more lightly for espresso over the years, so as to maximize the varietal expression

Exactly why I've harkened to lighter roasts for the press. But through the press I really like single origin coffees, always hoping to bring out the best of a bean. But, and understand that I'm completely new to espresso machines, while I've found that I enjoy those same varieties and roasts through the moka pot, I'm not getting what I'm looking for in the Gaggia. My shots have come around this week as I've tweaked grind and tamp, but the flavor from a bean is never what I was expecting from any particular bean/roast.

On a hunch I mixed equal amounts of Yrgacheffe, a nice Antigua, and a Tanzanian Peaberry, ground and put a shot through. The flavor was much nicer than any but one shot I've pulled of a variety, that being a Tres Rios at FC+.

So, as I look down the list of topics, I see many of them involve blends. Would it be safe to say that as a general rule that espresso is best made with a blend? For what it's worth, the above coffees I threw together were at FC.

So then, off another newb tangent, since most espresso roasts are darker than my beans, what factor(s) are roaster trying to enhance/highlight with the darker roast? Darker roasting I've thought levels the playig field so to speak, toning down a variety's nuances.

So many beans, so little time....

Sorry for so many questions, any help appreciated, I'm sure many of you tire of the questions.

There is so much more to this question that you could spend a life on the answer... many have. The roast level is the destination, and that is only part of the equation. The journey, or how you get there, is also important, as is the vehicle (roasting appliance) you use.

A few clicks into second crack works great if you have a controllable roaster that allows you to stretch the early, drying phase, and then drop the heat in first to allow a longer gap between first and second, and eject just at the beginning of second. That works just fine with a Hottop Model "B." If you try a roast just into second on a Hearthware Precision roaster you may as well be drinking lemonade.

it also depends on whether you are drinking straight espresso or milk-based drinks, not to mention personal taste. I have had a straight espresso that was so lemony that I did not like it much, but in a cappa it was quite delicious.

It also depends on the bean. As mentioned, some varieties are very nice dark roasted, other lighter, some like a fast roast, others slower. I have the best cup of coffee from a Colombian that was roasted in about 9.5-10.5 in a Probat. I can still taste the natural sweetness.

It all depends on the bean and what I want in the cup. I may roast bean A to just out of first to accentuate the sweet sherry cask for a blend. Another blend I may take that same bean just short of second or just into second to accentuate the deeper earth and coco tones for another blend.

As Randy mentions, the end level of the bean is the easy part. Anyone that can pop popcorn can roast coffee. However, where the artisan roasters exhibit their skill is in the journey from green to roasted. The roasting profile, how fast, how long at different temperatures is where the art lies and where the flavor in the bean is developed. Something that I cannot reproduce with my little HotTop and a skill that I neither poses or fully understand, yet.