Filter Roast vs Espresso Roast – Which is right for you?

Whether you’re new to the realm of specialty coffee or looking to expand your coffee horizons, you may have noticed an abundance of choice and labels on the coffee shelf of your local café, in particular, Espresso and Filter roast.  

But what is the difference between these two coffee roasts? What are their characteristics? And which methods are optimal in getting the most out of their coffee roasting profile? 

The Roasting Process 

Before roasting takes place, coffee beans are in their default green bean state. In this stage, the beans hold lipids, gas (CO2), acids, moisture, volatile compounds and complex sugars. All of which contribute to the characteristic taste and aroma of the coffee.  

The purpose of roasting green beans is to emphasise flavours and aroma that already exists within the bean.  
Depending on what is being sought after, different roasts require different roasting techniques – this is where the terms espresso and filter roasts come into play.  

Note: there are other factors that affect the existing flavours within the green bean such as: 

Coffee terroir – the origin characteristics or the unique qualities of a coffee bean which depends on the region its grown and harvested in.  

Washed vs. Natural – the method of processing the coffee cherry undergoes after being harvested. The coffee cherry is the skin or outer layer of the coffee bean which gets removed.  

How do espresso and filter roasts differ? 

Beans with an ‘espresso roast’ label have been roasted in a way that is optimal for short, pressurised extractions.  

When looking at the roast profile of an espresso roast, the beans will have been roasted at a higher temperature, for a longer duration. The idea behind this is to firstly, make the bean more soluble for a better, more even extraction in an espresso machine.  

By roasting coffee beans for longer, they begin to lose their existing flavour compounds and origin characteristics. Acidity also starts to diminish, and bitterness increases. What you are left with is usually a medium to dark roast that is concentrated and intense and leans more toward the chocolatey, nutty, caramel flavours with a more bitter, heavier mouthfeel. 

Where does Single Origin beans come into all this? 

Single Origin beans come from one specific coffee-growing region, farm, or producer, allowing for a distinct flavour profile and traceability. They are normally a light to medium roast and tend to be exhibit fruitier flavours compared to blends as they showcase the unique characteristics of their specific region's terroir.   

Beans roasted for filter coffee are typically on the lighter/medium side.

Filter roasts are achieved by roasting the green beans at a lower final temperature for a shorter duration. The opposite to espresso roast. This method of roasting retains those unique natural flavours and preserves the aroma and acidity of the beans which is highly desirable in the filter coffee community. 

The flavours that can be tasted in filter roasts are probably the main reason why coffee drinkers buy it in the first place.

That is, people want a more precise and detailed tasting experience where they can taste the subtle nuances of the coffee's flavour profile that might not be as apparent in espresso.  

Filter roasts have pronounced acidity and tend to be sweet or fruity with a lighter mouthfeel. Popular tasting notes include juice, wine, citrus, berries, tropical and dried fruits and even floral. 

At the end of the day, whether you buy filter or espresso roast it all comes down to your own personal preference.

The roast labels are just there to communicate the best brewing method for that particular roast. In saying that, espresso roasts can be brewed as espresso or filter coffee, which is ideal if you’re after coffee with more body and less acidity. On the other hand, it is not recommended to use filter roasts for espresso as this usually results in sour tasting coffee. 

Brewing Methods

For an espresso roast, the best brewing methods are those that utilise pressurised water to extract the coffee's flavour.

This includes espresso machine, Moka pot, French Press or an AeroPress. All of which require slightly different grind sizes, and brewing parameters which can be adjusted accordingly. 

For an espresso machine we recommend: 

• Finer grind 

• 22 grams in 

• 40-42 grams out 

• OR a 1:2 ratio 

Ideally you want your shot to run for about 25-30 seconds.

If you think filter roast is more up your alley we recommend using the pour-over method to highlight the coffee’s delicate flavours.

Devices such as a V60 or Chemex are excellent choices for this brewing style. Filter roasts are also great for batch brewers like the moccamaster. 

What we recommend for a pour over filter coffee: 

• Coarser grind 

• 18 grams in 

• 270-300 grams out (depending on your desired strength)  

• Use filtered boiling water at 92°C 

• OR a 1:16 ratio 

Which roast is right for you?

If you're looking to switch things up, think about your coffee preferences in terms of taste, body, acidity, and strength. Consider what brewing method you prefer and the type of coffee you enjoy.  

If you like fruitier flavours and a light mouthfeel, give filter roast a try with tasting notes that catch your interest. Order a pour-over at a specialty coffee cafe or try some batch brew and see what you think. 

On the other hand, if you prefer something stronger with a rich texture, espresso coffee might be the perfect choice for you. With your newfound knowledge of espresso and filter roasts and so many options to explore, your coffee journey is just getting started.