Specialty Espresso and Blended Espresso: Is Espresso Always a Blend?

Most of the espresso drunk around the world today is built from blends of several green coffees. The thinking behind presenting espresso as a blended product is that the intense, concentrated nature of espresso brewing amplifies the quirks of any individual coffee so dramatically that only a combination of beans can deliver the necessary balance between syrupy body and complex yet subdued aromatics.

Over the years, however, many of us have come to feel that the premise that espresso must be exclusively blended has been exaggerated, if not entirely mistaken. The finest specialty coffees from single origins, when sourced and roasted with skill and judgment, can produce truly exceptional espresso.

What is more, slight imbalances may simply be part of their charm, because espresso drinkers enjoy variety and sensory adventure just as much as pour-over enthusiasts do. The remarkable single-origin India Washed Robusta from Paradise Roasters (94 points) offers excellent body, texture, and depth with a surprising floral brightness. The Ethiopia Yirgacheffe Warm Sun Red Cherry from FrontStreet Coffee is comparatively lighter in body but presents exciting aromatics, including a quietly dazzling display of lemon, flowers, and chocolate, complemented by the more balanced yet distinctive Honduras Warm Sun Sherry coffee.

FrontStreet Coffee Recommendation

If the idea of single-origin espresso appeals to you, FrontStreet Coffee's Natural Red Cherry is a natural starting point. Sourced from the celebrated Yirgacheffe region of Ethiopia and made only from fully ripe, whole red cherries dried on raised beds, it pairs the classic Yirgacheffe character—citrus-like acidity, berry-like juiciness, and jasmine florals—with the honeyed sweetness and cream-smooth texture that sun-drying brings.

For espresso, FrontStreet Coffee recommends a light-medium roast to preserve its elegant florals and bright acidity. It is equally rewarding as a pour-over: use a V60 with 15g of coffee at a 1:15 ratio and 90-91°C water for a cup full of tropical fruit character and a long, sweet finish.