The Roasting Difference Between Drip Coffee Vs Espresso

Espresso and pour-over coffee are basically completely different brewing methods. When we make espresso, we use hot water and pressure to extract the coffee powder. The extraction time is very short, so we use fine grinding to make the coffee in a short time. Time to extract the substance.

The extraction time of pour-over coffee will be longer, and it is usually brewed with a coarser grind than espresso. Pour-over coffee has a large amount of brewing water, allowing the hot water to penetrate for a longer time to absorb the coffee's substances rather than through pressure extraction. Even if the same coffee bean is brewed, the acidity and mellowness of the pour-over will be more concentrated. Coffee is low.

Dark-roasted coffee has more holes than shallow-roasted coffee, which means that darker-roasted coffee beans are easier to dissolve substances. The substances are extracted faster, and the brewing methods that can be applied are more extensive than shallow-roasted coffee.

Of course, some brewing variables can be adjusted, such as using the degree of grinding to compensate. Still, from common sense, shallow roast coffee is more suitable for slow extraction methods, such as pour-over. Darker roasted coffee is suitable for faster brewing methods, such as espresso. The above differences are formed because of different solubility, but it may not be straightforward.

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You can make dark-roasted beans by hand or cook light-roasted beans with an espresso machine. Sometimes a bean may be suitable for both pour-over and concentration at the same time, and the brewing water temperature is the same, but the degree of roasting is completely different. It depends on what characteristics of the coffee you want to show and how to make the taste you want.

Roasted beans usually have completely different roasting methods for hand-punching and concentrating. When coffee with a lighter roasting degree is brewed by hand, it will show floral and bright acid flavor characteristics. However, if the same beans are used for concentration, the coffee may be unpleasant and irritating or even smelly and sour.

This difference is mainly due to the different levels of extraction rate. Fruity aroma and acidity are the first flavors extracted, followed by sweetness, and finally, bitterness. If there is not enough time to extract the sweetness of a coffee, you will drink it. It looks sharp and sour.

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If it is used to boil concentrated beans, shallow roasting may risk insufficient extraction and a bad sour taste. Therefore, the beans that most people use to boil concentrated beans will roast more dark to ensure that the coffee beans can be extracted. But there are some roasting techniques here that can make the beans have higher solubility without being roasted to dark roasting.

The most common misconception of roasters is that to get a cup of flavor balance, the beans must be roasted dark. This is not always true. I usually roast the concentrated beans that are used for cooking them slower than pour-over, but they don't necessarily roast dark.

Drip coffee is often roasted for a short time, which allows us to retain the original regional flavor of the coffee. But concentration is a bit different because we need to make the coffee bean structure more brittle and easier to extract. Therefore, we will make the development period of espresso coffee longer during roasting.

When roasting espresso beans, do not rely too much on the judgment of the cup. As long as you use the coffee machine to brew, the pressure of nine atmospheres will change a lot of results, so you should brew espresso to judge this coffee.

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Pour-over coffee strengthens the unique flavor characteristics of coffee, so the goal is to retain a specific regional flavor when roasting. Generally speaking, the longer the bean is in the roasting development stage, the higher the body, but at the same time, it will sacrifice part of the acidity and fruit flavor.

Generally, the longer the roasting development time, the more caramelized flavor and sweetness. If you want to emphasize the fruit flavor, you can shorten the time in the development stage. If you want caramelized flavor such as chocolate, you can try to extend the development stage.

Many customers will judge our coffee based on the brewing method, such as pour-over or coffee machine brewing. The goal is to achieve a balanced sweet and sour and full-bodied coffee. We like multi-layered flavors so that the front, middle, and back of the tasting experience are different.

There is no roasting method that can create beans that are perfectly suitable for pour-over. We hope that the coffee will give the drinker a good experience from hot to cold, rather than a weak coffee and loses its flavor when it cools down. Although each coffee has a different flavor, we can usually achieve the desired goal.

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The beans used to cook the concentrated beans need to be easier to extract than the pour-over, but how to do it? When communicating with the author, some roasters stated that they would use a longer roasting time than drip coffee, but they do not necessarily need to increase the temperature or roast for a dark roast.

When roasting espresso, we want to make the beans achieve the desired extraction results through solubility and how to create bright acidity. This often requires a longer roasting time to loosen the coffee bean structure. Perhaps the development stage after the first explosion or even before the first explosion, or both stages, is the key, but we think the latter (before the first explosion) is the more critical stage.

When we cup such beans, they may not taste so balanced. Still, as long as the sweetness dominates, we find that such beans are very effective after being concentrated, highlighting the acidity and achieving a final balanced taste.

Extending the roasting development time will make the coffee flavor more delicate and easier to extract coffee in a short time. Because the characteristics of the coffee are changed, it is easy to recognize the roasting characteristics during the cup test. Still, if you brew well, you can enjoy a cup of coffee that has developed well in roasting and extraction.

Brian said: "I usually roast to the same time and temperature after the first burst, but I will extend the Maynard reaction to produce a more pleasant bitterness and flavor, which helps to maintain the pressure extraction of the coffee machine. balance."

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Omni roasting means that the roasted beans are suitable for any brewing method. This does not mean that the coffee tastes the same as how it is brewed. After all, the brewing method will still affect the flavor and mellowness of the coffee. But in theory, Omni roasted beans are suitable for both pour-over and espresso.

Brian said: "From a commercial point of view, I would like this kind of beans very much. It not only saves manpower but also saves the cost of packaging materials, the logistics cost of the roasting factory, etc. But I don't think it will always be the best performance coffee. Way."

In Omni roasting, you will need more time to develop the flavor of roasting, which will make the coffee beans more soluble substances, enough for concentration, but retain a series of flavor substances, so that the coffee can also be suitable for other brewing Law.

All roasts are the same, and each coffee has its own characteristics, so a sample test should be performed when testing the roast. When using Omni roasting, try to use different brewing methods to show different flavors.

Omni roasting is very attractive to these household consumers, whether they have an espresso machine at home or not.

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When we sell beans, we don't know how consumers plan to make coffee. No matter what method the buyer wants to make coffee, Omni roasting has played a solid backbone role in the market.

Omni roasting may not produce the best quality of coffee. Omni roasting may not satisfy some customers and baristas. When they particularly prefer a certain brewing method, they may not be able to stay because of the lack of outstanding flavor.

Lukasz said: "I have never found a coffee that satisfies me with both pour-over and concentrated coffee on Omni roasted beans. Although it is not impossible to achieve, for me, I still think that roasting pour-over and espresso coffee should be separated. Espresso would be better."

There is no standard method for roasting espresso or drip coffee. Each batch of green beans also has different characteristics and qualities. But understanding the relationship between extraction and flavor development, you can more correctly choose the degree of roasting used for concentration or pour-over.

Whether you choose the best roasting level for individual beans or Omni roasting, you need to take regular cups and make coffee according to the setting method. By paying close attention to the roasted coffee, you can find out what is suitable for each type—different roasting methods for brewing methods.

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