The beans themselves are the same, but it’s the method of preparation that sets the two apart. So, is there actually a difference between espresso and coffee beans, you ask? Not really. When it comes to roasting the beans, espresso beans are typically roasted longer and to a darker color than regular coffee beans, making their flavors stronger and the natural oils more prominent, and therefore, producing a fuller tasting brew. On the other hand, the average cup of Joe can be made with more coarsely ground beans because coffee brewing methods, like a French press or drip machine, do not have nearly the pressure or intensity of an espresso machine. The high heat, high pressure, and increased surface area allow you to get a very intense coffee concentrate fondly known as espresso. This extraction process should take between 25 and 30 seconds. ![]() Then, water is heated to about 200 degrees Fahrenheit and an espresso machine uses at least 9 bars (but often as many as 15 bars) of pressure to push the steam through the grounds. ![]() First, these grounds get tamped into a puck. To make a good shot of espresso, your beans need to be very finely ground so the coffee can survive the high pressure and hot water during the brewing process. But the grind size, pressure, and temperature? They have everything to do with it. The origin and notes actually have nothing to do with it. It is the method of preparation that those beans undergo. It’s not actually the beans that draw the line between espresso and coffee.
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