Espresso roast and filter roast coffee are not the same thing
What does coffee roasting for espresso and pour-over look like?
Espresso
- temperature: 220–230°C
- time: 12–14 minutes
- longer development
Bank transfer
- temperature: 210–220°C
- time: 10–12 minutes
- shorter development
It's not a matter of what's better—these are two different ways of highlighting the potential of the same grain.
Why can coffee taste like fruit, chocolate, or tea?
The taste of coffee does not come from added flavorings – these notes develop naturally and are a result of the beans' origin, processing method, and roasting profile. It is precisely the combination of these elements that determines whether you will detect more fruit, chocolate, or tea accents in your cup.
Grain origin
Taste begins at the plantation. The variety, climate, soil, and altitude of the crops influence whether the coffee will be more citrusy, chocolatey, or tea-like.
Processing
The processing method of the fruit affects the final cup profile: natural gives more sweetness and fruitiness, washed greater cleanliness and freshness, and honey a balance between them.
Smoking
At this stage, the roaster decides which notes will be emphasized: a lighter roast brings out more fruit and floral notes, while a darker roast highlights chocolate and nut notes.
What you taste in the cup is the result of extraction
During brewing, coffee releases its flavors gradually, which is why time, proportions, and preparation method have a huge impact on the final result.
First comes the acidity, then the sweetness, and finally the bitterness.
Too short an extraction makes the coffee sour and under-extracted.
Too long an extraction makes it bitter and heavy.
That's why the same beans can taste completely different depending on how they are brewed.