French Roast vs Espresso Roast - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
Alan Frew

#11: Post by Alan Frew »

As usual, Don Schoenholt said it first (on the internet) and said it best, see ... 9b8fa81098.

My own take on "Espresso Roast" is that it's the roast style that brings out the best of a particular bean brewed by the espresso process. For high quality bourbons and typicas that's usually pre second crack. SL28s, Caturra, Catui and similar varietals usually need to be taken just into second crack, especially the high grown, denser beans.

Blends that are mostly cheap, dry processed Brazils cut with even cheaper Robusta are normally roasted well into 2nd, dark and oily, as much to minimize off flavours as to present to the consumer a typical "Espresso Roast".



#12: Post by earlgrey_44 »

Alan Frew wrote:As usual, Don Schoenholt said it first (on the internet) and said it best,
Exactly. Reflects just what I learned from the Shapiras.

Thanks for this link Alan. It also led me to Don's u-tube vids which are fascinating.

For those who are interested, here's the first of five segments. The rest are searchable on u-tube (Part 2, part 3, etc.) :
Trust your taste. Don't trust your perception.

User avatar

#13: Post by Marshall »

Those (many) of us who have been privileged to know Donald know that he is a living encyclopedia of coffee knowledge. I have begged him for years to write a history. Donald was a pioneer of specialty coffee and a key founder of SCAA. He is prominently featured (literally, with a photo) in Jim Prendergast's own fascinating history book, Uncommon Grounds. ... 46501836X/
Los Angeles


#14: Post by entropyembrace »

Usually I like really lightly roasted coffees...for espresso and every other brewing method. What I have out from the freezer now is Nicaragua Los Placeres Estate from Fratello....they say it's Agtron 50...and if I had to guess I'd say it's not much past 1st crack.

I've also been using their BlackJack Espresso which is Agtron 37....very dark and a few spots of oil appear after a few days rest. Normally I don't even like coffee roasted this dark (and its still quite a bit lighter than what is usually called French) But this one is sweet, chocolately and caramelly with a heavy, oily mouthfeel.

two totally different roasts but both make great espresso :)

Really dark roasted coffee doesnt taste like's burnt and the flavours are gone...but for some reason most people seem to think burnt is coffee taste :?