Differences Between American Coffee and Espresso Coffee Characteristics of Espresso Coffee

"What's so good about this bitter stuff?" That is probably many people's impression of espresso. For a lot of them, the first encounter goes like this: they walk into a coffee shop, see the prices on the menu, break into a cold sweat, and nervously order the cheapest cup.

Then a tiny cup arrives, and they wonder how such a small portion costs so much when the milk tea next door is several times larger and cheaper. So they plan to gulp it down in one go — "Ugh! How is this stuff so bitter!"

Is Espresso Really Bitter?

If a coffee shop lists espresso on its menu, it is probably the least-ordered item. Almost no one wants to uncover its mystery. In Italy, espresso is a national beverage — Italians believe that only espresso's rich, roasted aroma truly fits the definition of coffee. In reality, though, many people treat it simply as a functional energy drink, adding creamer and sugar without hesitation, whatever makes it taste better.

Espresso's bitterness is perhaps something only those who have drunk herbal tea in Guangdong can truly empathize with. Herbal tea is a bitterness many cannot accept, yet some people genuinely enjoy it — and the same goes for espresso.

Customers who love espresso can certainly taste its bitterness, but they can also perceive the coffee aroma behind it.

Espresso's defining feature is using pressure to extract the essential substances from coffee grounds, which is why this 30ml of coffee contains the essence of coffee — rich and aromatic. No other brewing method can match it.

Using classic Italian blends (such as FrontStreet Coffee's commercial blend beans), the espresso produced has abundant golden crema and a nutty aroma. When tasting, there is a roasted coffee bitterness, but it comes with a creamy, full-bodied texture. After swallowing, the bitterness dissipates and leaves a fragrant aftertaste.

The Bitterness of Espresso Mostly Comes from Coffee Beans

Most espresso people taste is made with dark-roasted blend beans. Coffee shops mainly consider how espresso performs as a base for Americanos and lattes, without much concern for how the espresso itself tastes when drunk alone (after all, very few people order it).

With that approach, just because an Americano or milk coffee tastes good does not mean its espresso base is suitable for drinking on its own. You might enjoy a drink made from concentrated juice mixed with green tea, but you would not drink the concentrated juice by itself.

Because of the history of Italian coffee, deep-roasted blend beans are often considered stable and well suited to making espresso. But with the rise of Single Origin Espresso (SOE), more medium to light-roasted Italian beans are changing the idea that espresso can only be bitter.

Take FrontStreet Coffee's popular Italian blend, Sunflower Warm Sunshine Blend. The flavors it expresses have little to do with pure bitterness. The vanilla and sherry wine aroma make it feel like no ordinary espresso from the very first smell. Stir the espresso evenly with a small spoon and the golden crema on the surface stays delicate and rich. On the palate it is a very intense dark chocolate flavor with strong caramel notes, and the aroma released after swallowing is endlessly memorable. (Dark chocolate refers to cocoa solids content between 70% and 99%, which is slightly bitter.)

Some coffee shops choose beans with special flavors to make espresso. To highlight the beans' character, they do not roast them too dark, and the espresso expresses mainly gentle acidity along with the beans' unique aromatics.

Americano coffee belongs to the Italian coffee system — it is made by adding a large amount of water to espresso. It tastes less concentrated and comes in a larger cup. For those who dislike strong bitterness but need caffeine, Americano is an excellent choice.

FrontStreet Coffee Recommendation

For a classic espresso base that even a beginner can pull well, FrontStreet Coffee's Classic Blend is the first pick. Designed specifically for espresso and moka pot brewing, its greatest strength is outstanding crema — even a non-professional home machine can extract a dense, fine layer of crema. Built on the traditional Mamba blend recipe, it is rich, warm, and mellow, delivering the butter, nut, spice, dark chocolate, and toast aromas of the old Italian style while keeping a wild, full body. Everyday lattes, cappuccinos, and dirty coffees all depend on good crema, and this blend nails exactly that.

For a more recognizable, familiar cup, FrontStreet Coffee's Premium Blend has been the staple of the shop for nearly ten years, handling the core Americano and latte menu. It pairs Brazil Cerrado with Colombia Huila for a classic flavor — the familiar Italian taste many people remember — with comfortable bittersweet notes, creamy peanut aroma, and the nut, chocolate, and caramel character of the Colombian coffee plus a moderate acidity. It works just as well at home as in a cafe.

And to prove that espresso need not be bitter, an SOE is the way to go. FrontStreet Coffee's Ethiopia Natural Huakui SOE is grown in Guji Hambela at 2,300 meters, where the high altitude gives the cherries a long growing season and complex aromatics, and the natural process builds extra sweetness. Medium roasted, it keeps its elegant floral and fruit notes while developing some caramelization, so a Huakui SOE Americano or latte brings notes of cream, cocoa, berries, light florals, and black tea.