A popular WBC routine was the one by Matt Perger. He brewed coarse filter coffee on the last group of his espresso machine, as part of his signature beverage.

I wonder if anyone else has tried to adopt that themselves? I happened to try it today and my light roast is not so bad! It's quick, easy, and no need to set up brew apparati.

It also makes me wonder as to why espresso machine companies haven't jumped on this opportunity to market this stye of espresso -- filter style for light-medium roasts. It would make for a happy high-volume barista. Filter-style espresso would also help cafes market their filter coffees better, since it only takes the same time it takes to make an americano.

Thoughts?

Google for Cafe allonge...

it's popular here in Quebec

Google also "Swiss caffe crema."

It was nice of Matt Perger to breathe some new life into this method. But he did not invent it.

Some vintage machines even have an integral glass brewing chamber:

Eastsideloco wrote: Some vintage machines even have an integral glass brewing chamber

Commonly referred to as a Hotel Group.

My thoughts after having a few at specialty places - they're perhaps not popular here (hardly anyone is doing them anymore) as it's just not that good, or demand isn't such that the cafe takes time to keep their QC standard high.
If I had a pump machine I'd give it a go myself but based on what's been served to me, filter via other methods is nearly always much better.

I'm also very interested in this. Sick of having to wait 5+ min for filter

So is it espresso or is it filter brew?

Semantically, yes. Unless you split the coffee served to you, in which case it's no longer "expressly for you".

Ah, so maybe then its espresso.....