Espresso Coffee
Espresso coffee beans are specially roasted to produce a rich, concentrated shot of coffee. Known for their bold flavour and velvety crema, they’re a staple for coffee lovers everywhere. But not all beans are created equal, and knowing how espresso coffee is grown, roasted, and brewed can make the difference between a great shot and a disappointing one.
Origins of Espresso Coffee Beans
Espresso was developed in Italy as a way to prepare coffee quickly, with intensity and flavour. Today, beans for espresso are sourced from origins such as Brazil, Colombia, Ethiopia, and Guatemala. Each country offers unique characteristics — from Brazil’s chocolate and nutty notes to Ethiopia’s bright fruit and florals.
Blends are often crafted to balance acidity, body, and sweetness. This makes them versatile for both black coffee drinkers and those who enjoy espresso with milk. At ONA Coffee, we create blends with specific flavour goals in mind, designed to shine whether brewed at home or in a café.
Roasting Process for Espresso Coffee Beans
Espresso coffee beans are roasted differently to filter roasts. Darker roasts reduce acidity and highlight caramel, nutty, or chocolate flavours. Longer development during roasting also increases solubility, making the coffee perform better under the high pressure of espresso machines.
By contrast, beans roasted for filter brewing are lighter, with higher acidity. Choosing the right roast type is essential — one of the most common mistakes home baristas make is selecting beans based only on origin rather than roast profile. For consistent espresso, look for beans labelled as ‘espresso roast’.
