#so espresso

Espresso Types and Why We Are SO-Espresso Focused

As there are a number of different ways to think about espresso, I have decided to outline what I have encountered in my field research. This is not an exhaustive all encompassing list, just a few of the general categories in common practice in the American specialty coffee industry. Here, I also hope to give some rationale as to we are SO-Espresso focused.

2nd-Wave Espresso Blend: These are typically blends of 4-6 beans of a lower quality roasted past the Vienna level (dark roast), to the point when oil has started to show on the bean. There is little or no nuanced flavor of the bean left to taste, but in best practice chocolate, caramel, and nut flavors shine. In worst practice this type of espresso might burnt and even bitter. Freshness of beans, quality of equipment, and skill of the barista are not requirements for 2nd-Wave espresso blends.

Classic Northern-Italian and Vienna Espresso Blend: These blends normally made up of 4-6 beans of a medium quality that are roasted to the Full City or Full City+ level (medium-dark roast), allowing some of the nuanced flavor of the beans to shine through, yet also drawing out the sweeter chocolate, caramel, and nut flavors of the darker roasts. This type of espresso roasting attempts highlight the sweeter honey, caramel, and chocolate notes, as well as to ever so slightly allow some of the citric acidic to bleed through. Freshness of beans, quality of equipment, and skill of the barista start to become a factor in this espresso category.

3rd-Wave Blend: These blends are made up of 2-3 beans of high quality roasted to roast to the lighter level of City to Full City (light to medium-light roast), to allow for more of the nuanced flavor of the bean, yet to seek a more balanced cup. Starting to taste more of the citric acids, yet still retain some of sweeter honey, caramel, and chocolate notes. Freshness of beans, quality of equipment, and skill of the barista are requirements for 3rd-Wave blends.

Single Origin Espresso: Always one bean espresso, of the highest quality, roasted as light as possible to allow for the maximum flavor extraction and to highlight the nuanced flavor of the bean. When roasted and pulled well, SO-Espresso is one of the most unique and wonderful espresso shots to try, as they are fruit, berry, and floral notes forward, with subtle honey, caramel, and chocolate notes. When done poorly, SO-Espresso can be way too acidic, sour, and overwhelming in flavor. Freshness of beans, quality of equipment, and skill of the barista are absolutely necessary for SO-Espresso.

At the SO-Espresso Lab we view the single origin espresso to be the height of coffee-culture evolution, mainly because it does the most justice to the beans origin, drawing out the flavors related to not just the beans genetics but also the soil conditions, climate, and altitude where the bean was grown. Such espresso demands the highest quality of coffee bean, with no flavor defects that need to be balanced out through blending.

SO-Espresso is like a beautiful work of art or musical composition. There are verbals involved, attention to the details is a must, and much practice and skill is required in order for the experience to be enjoyable and repeatable. When done well, the end result is unforgettable.

SO-Espresso also requires a highest level of equipment, espresso machines that are capable of temperature and pressure profiling, as well as grinders with temperature control. In addition, SO-Espresso also requires highly trained baristas who can dial in all the equipment, adjusting it for each type of single origin and differences in roast level.