Espresso roast vs Filter roast. Dark roast vs Light roast. We hope this video will help to explain everything! 🔴 This video is sponsored by Cropster. Learn more: www.cropster.com ☕️ Say hello to Krzysztof on Instagram: kit.co/europeancoffeetrip TIMESTAMPS: 0:21 Why do we roast differently for espresso and filter coffee? 1:20 Dark roast vs Light roast 1:47 Roasting style difference: espresso vs filter coffee 3:06 Brewing & tasting: espresso vs filter coffee 4:21 Brewing tip #1: filter roast as espresso 5:07 Brewing tip #2: espresso roast as filter coffee
You really missed an opportunity to do a difference taste test between the two. - espresso roast vs "filter" roast in the same brewing style and ratios.
I am not sure what you mean, that’s what we did. It was the same (green) coffee, roasted in two styles (espresso vs filter), then brewed and tasted side by side.
@@EuropeanCoffeeTrip The initial comment was about trying not only to try same green beans, but to brew espresso roasted beans as a pourover, and then the opposite, make and espresso from filter style roast; It was described in the video, but would be nice to see live test from Ales, for example
Finally some clarity to this topic. One question from the home barista point of view, when we brew omni roast coffees, does it mean we should go a little bit coarser comparing to filter roasts?
Amazing video. Brief and precise. I will definitely try a pour over fro: espresso beans this way. Because - let’s face it - there are always times when one or the other is out or we just don’t want to change beans.
Interesting video. How about espresso roast to be used for moka pot? What adjustment should be done,in order to eliminate the burn taste from espresso roasted bean? Thank you.
I wish you showed the difference between an americano from the espresso roast and the filter coffee, I think it would have been nice to see the difference there Still, good video!
@@EuropeanCoffeeTrip yeah, why not? And it would be interesting if it was done with the same beans, like in this video. And maybe as an experiment, also an americano but made with an espresso from the filter roast. Just a suggestion!
Nice video, simple but easy to understand :) I've got one question though - for brewing a light roast as an espresso, isn't a LOWER dose and a finer grind usually recommended? The idea being that with the finer grind, lower dose means less channels...
Because an espresso roast is more soluble than a filter roast, more flavour is being extracted and risks over extraction (hence the coarser grind for pour over). The last part of extraction is bitterness and this can hide the more acidic fruity flavours if over extracted, so they're still there but are masked by strong bitter flavours if not done correctly. Hope that helped 👍
Since the Maillard reaction occurs to a greater extent, you can expect more of the "darker" flavour notes - dark chocolate, caramel ("burnt" sugar), baked goods, etc. Of course this depends heavily on the coffee itself, but let's say we're comparing the same coffee roasted for filter and for espresso. That is one thing. The other thing you need to keep in mind is the easier solubility of darker roasts. As Ewan put it before me - coarser grind prevents overextraction, but also: lower brewing water temperature. If brewing a darker roast as a pour over / filter coffee - try cooler water, maybe 90*C. Colder water carries less thermal energy - that means it will be less "active" in the extraction process which is what we want for a dark roast.
Maybe I misunderstood. But it sounded like he said when doing pour over, use 20g in 60g out. That’s about 5 times what I use. Or was he taking espresso still?
There are different approaches to omniroasts. Some roasters use "medium" roast that could be drank for filter and espresso. Other roasters have omniroast for coffees that are easier to extract (naturals/ anaerobic/ coffees with lower acidity) so despite lighter roast, they can work on espresso as well. :)
Espresso roast vs Filter roast.
Dark roast vs Light roast.
We hope this video will help to explain everything!
🔴 This video is sponsored by Cropster. Learn more: www.cropster.com
☕️ Say hello to Krzysztof on Instagram: kit.co/europeancoffeetrip
TIMESTAMPS:
0:21 Why do we roast differently for espresso and filter coffee?
1:20 Dark roast vs Light roast
1:47 Roasting style difference: espresso vs filter coffee
3:06 Brewing & tasting: espresso vs filter coffee
4:21 Brewing tip #1: filter roast as espresso
5:07 Brewing tip #2: espresso roast as filter coffee
You really missed an opportunity to do a difference taste test between the two. - espresso roast vs "filter" roast in the same brewing style and ratios.
I am not sure what you mean, that’s what we did. It was the same (green) coffee, roasted in two styles (espresso vs filter), then brewed and tasted side by side.
@@EuropeanCoffeeTrip I think he means for example to do a v60 brew for both roasting style and compare the taste .
@@EuropeanCoffeeTrip The initial comment was about trying not only to try same green beans, but to brew espresso roasted beans as a pourover, and then the opposite, make and espresso from filter style roast; It was described in the video, but would be nice to see live test from Ales, for example
Thanks for the incredible explanation about it, I had my doubts about but they just cleared them.
Thank you, Ignacio ☕️🖤
I was literally thinking asking myself this question just a few hours ago, that's amazing. Thanks a lot for an insightful video! :)
Haha, good timing then.
Finally some clarity to this topic. One question from the home barista point of view, when we brew omni roast coffees, does it mean we should go a little bit coarser comparing to filter roasts?
Amazing video. Brief and precise. I will definitely try a pour over fro: espresso beans this way. Because - let’s face it - there are always times when one or the other is out or we just don’t want to change beans.
Very informative and well explained. Thanks and greetings from Puerto Rico.
Glad it was helpful! Cheers from the Czech Republic.
Yes. This is absolutely amazing. Thanks for the video. Love it.
Very useful. Thank you. Keep up the good work!
Very nice video, it´s amazing how the basics in roast have a tremendous impact on cup.
Interesting video. How about espresso roast to be used for moka pot? What adjustment should be done,in order to eliminate the burn taste from espresso roasted bean? Thank you.
Nice video. I love preparing a French Press with espresso roast. Brewing times should be a bit lower. Gives a full body cup with a punch.
Super informative
Thanks.
Thanks for the tips!
Great video! The difference is totally clear now.☕
I wish you showed the difference between an americano from the espresso roast and the filter coffee, I think it would have been nice to see the difference there
Still, good video!
Perhaps an idea for a future video, what do you think?
@@EuropeanCoffeeTrip yeah, why not? And it would be interesting if it was done with the same beans, like in this video.
And maybe as an experiment, also an americano but made with an espresso from the filter roast.
Just a suggestion!
Hard Beans they know how to make very good coffee!
Nice video, simple but easy to understand :)
I've got one question though - for brewing a light roast as an espresso, isn't a LOWER dose and a finer grind usually recommended? The idea being that with the finer grind, lower dose means less channels...
Great video! Where are the cups used for espresso from?? They're gorgeous!
AOOMI
What is the difference taste-wise doing espresso roast as pourover? Fruity flavors would be still there?
Because an espresso roast is more soluble than a filter roast, more flavour is being extracted and risks over extraction (hence the coarser grind for pour over). The last part of extraction is bitterness and this can hide the more acidic fruity flavours if over extracted, so they're still there but are masked by strong bitter flavours if not done correctly. Hope that helped 👍
Since the Maillard reaction occurs to a greater extent, you can expect more of the "darker" flavour notes - dark chocolate, caramel ("burnt" sugar), baked goods, etc. Of course this depends heavily on the coffee itself, but let's say we're comparing the same coffee roasted for filter and for espresso. That is one thing. The other thing you need to keep in mind is the easier solubility of darker roasts. As Ewan put it before me - coarser grind prevents overextraction, but also: lower brewing water temperature. If brewing a darker roast as a pour over / filter coffee - try cooler water, maybe 90*C. Colder water carries less thermal energy - that means it will be less "active" in the extraction process which is what we want for a dark roast.
Nice and helpful video
strange i prefer my filter dark and mi expresso medim-ligth
taste is preference. Roasters and cafes provide product for general preference.
Very interesting! Now I'm also curious about omniroast
Great job 👍🏼
Espresso roasts are overdeveloped and taste bad if you do high extraction espresso.
Good filter roasts are good espresso roasts.
We agree there. Good coffee can be good in any method. You just gotta be good at dialing in
listening to this video with my full cup of lungo moka pot, prepared by light roast ... just as he said around 4:35! LIKE
Hope you guys don’t mind me asking here, but how can I get the T-shirt Krzysztof is wearing? It’s really awesome 😎😎
Wow Amazing
Maybe I misunderstood. But it sounded like he said when doing pour over, use 20g in 60g out. That’s about 5 times what I use. Or was he taking espresso still?
He meant using a filter roast for making espresso. Basically - he recommended a higher ratio, absolute dose is less relevant.
Isnt espresso beans supposed to be light or medium roast
Hard Beans!
It good
What about omniroasts ?
in my opinion any roast can be declared as an omniroast and its just a "marketing gimmick". Brewing methods can be tweaked to fit all kinds of roast
There are different approaches to omniroasts. Some roasters use "medium" roast that could be drank for filter and espresso. Other roasters have omniroast for coffees that are easier to extract (naturals/ anaerobic/ coffees with lower acidity) so despite lighter roast, they can work on espresso as well. :)
can someone tell me whats the function of ear cover?
It’s protection. It’s pretty loud in the roasting room, in particular when loading coffee into the machine!
O cholera, to ci goście z Opola
Research shows that lighter roast extracting better then darker.
anda perlu melaraskan kandungan
👏🏻👏🏻☕️