Coffee Beans vs. Espresso Beans: Learn Why “Espresso Beans” Don’t Really Exist

When it comes to coffee beans vs. espresso beans, there is no true difference between the two. The beans themselves are interchangeable, and any roasted whole coffee beans can be ground and used to brew either regular coffee or espresso. While you’ll tend to see a few key differences between coffee beans and espresso beans that lead people to believe they’re different, the reality is they can be one and the same.

In this comprehensive guide, I’ll explain the nuanced similarities and differences between coffee and espresso beans. With an understanding of the subtle variations, you’ll see that you can use your favorite beans to make either regular coffee or espresso, but some coffees are a bit better suited for a particular brewing method.

What Are Coffee Beans?

Coffee beans are the seeds of the coffee plant, which is a shrub native to tropical regions around the world. The two main species used for coffee production are Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee). Arabica is considered higher quality and accounts for about 60% to 80% of the global coffee production. Robusta produces a more bitter coffee but contains more caffeine and is easier to grow.

Coffee beans are sometimes harvested by machine, but higher-quality coffees are harvested by hand, usually by selectively picking only the ripest cherries. The cherries are then processed, which can be done via the dry method, wet method, honey method, pulped natural method, and more. This processing removes the outer skin and fruity pulp from the seeds. After processing, the green coffee beans are dried until their moisture content is around 10% to 12%.

The dried green beans are then roasted, which transforms them into the brown beans we all recognize. Roasting occurs at temperatures between 400 and 455 degrees (F) for 8 to 20 minutes. The temperature and roast time depend on the desired roast level.

During this process, the starches in the beans break down and begin to caramelize, producing the characteristic coffee aromas and flavors. The degree of roasting, from light to dark, determines the flavors of the final brewed coffee.

After roasting, the beans are immediately cooled down so the roasting process stops. They can then be sold as whole bean or ground coffee. For brewed coffee like drip or pour over, the beans are ground to a fairly coarse consistency, often between 600 and 1,400 microns, depending on the intended brewing method. The grinding releases more aromas and flavors locked inside the beans.

What Are Espresso Beans?

This may come as a surprise, but there is no such thing as “espresso beans.” Espresso is simply a method of brewing coffee. Any type of roasted coffee beans can be used to produce espresso.

However, certain types of beans and roasts tend to be preferred for espresso. The main difference between regular coffee beans and “espresso beans” is that the latter are ground much finer, to the consistency of super fine powder or talc.

While the same species of coffee plant are used, espresso blends often contain a higher percentage of Robusta beans than Arabica. The extra caffeine and bitterness from Robusta provides more punch and balances out the sweetness from the crema, the golden brown foam that tops a shot of espresso.

The beans are usually roasted medium to dark, although, again, there are no rules. The darker roasts bring out more bitterness, which counteracts the inherent sweetness of crema, as well. The darkest roast coffees tend to be referred to as “espresso roasts” or “espresso beans,” even though this is kind of a misnomer.

Once roasted, the beans are ground extremely fine for espresso brewing, to between 250 and 400 microns, in most cases. This exposes more surface area and allows for the high pressure extraction used in espresso machines.

So, any coffee beans can become “espresso beans” when ground fine enough for this specific brew method. But certain bean types, origins, and roast levels are often preferred by espresso drinkers.

Differences Between Coffee Beans vs. Espresso Beans

While technically any coffee beans can be used for either regular brewed coffee or espresso, there are some tendencies and common practices that result in differences between what we consider “coffee beans” and “espresso beans.”

Coffee Species

The two main species used for coffee production are Arabica and Robusta. Arabica beans have a sweeter, more complex flavor profile with notes of fruit, nuts, and chocolate. Robusta has a harsher, more bitter taste and grain-like overtones. It also contains 40% to 80% more caffeine than Arabica coffee.

For regular coffee, Arabicas are strongly preferred, especially for single origin coffees where you want to highlight the unique flavor profile of beans from a certain region or farm. However, Robustas are frequently used in espresso blends, where they provide a stronger punch of caffeine along with bitter notes to balance the natural sweetness.

A typical espresso blend contains 70% to 80% Arabica and 20% to 30% Robusta. Some contain up to 50% Robusta or are 100% Robusta for a powerful, intense espresso. So while Arabicas dominate in regular coffee, Robustas have a solid spot in many espresso bean blends.

Just a note: Robusta coffee can also appear in beans intended for brewing regular coffee; it’s just less common than in beans intended for espresso.

Coffee Origin

Coffee beans take on different characteristics based on where they are grown. The terroir—soil conditions, altitude, climate, and more—impart unique flavors. Beans from Africa, for example, tend to have fruity and floral notes. Central and South American coffees run the gamut from nutty to chocolaty.

For regular coffee, lighter roasts are often used to highlight these regional flavors. Single origin beans from a specific farm or cooperative are increasingly popular today. Ethiopian and Kenyan coffees are prized for their complex fruit and floral tones.

With espresso’s dark roasts and pressure brewing, the origin flavors become muted. Chocolate, nuts, and spice notes are more noticeable. The brightness and acidity of some single origin beans may be lost.

As such, espresso blends often contain beans from several regions, aiming for a balanced cup rather than showcasing a specific origin. Beans from Brazil, Colombia, Indonesia, and India are common.

However, single origin espressos are also popular among discerning coffee lovers who want to savor the unique qualities of beans from a particular farm or region, as they will show up in your cup…just less so than they would in a pour over cone, for example.

Roast Profile

Coffee beans for regular coffee are frequently roasted on the lighter side to preserve the bean’s inherent flavors. Light and medium roasts allow you to taste more of the coffee’s origin, variety, and processing method. Coffee acidity and fruitiness come through.

For espresso blends, on the other hand, beans tend to be roasted medium-dark to dark. The darker roasts bring out more bitterness to balance sweetness, amplify body and mouthfeel, and hold up to espresso’s high pressure extraction. Darker roasts also can mask lower quality beans sometimes found in commercial blends.

However, roast preference is subjective. You can use light or dark roast beans to make either regular coffee or espresso. Some cafes specialize in single origin light roast espressos. It ultimately comes down to taste.

In general though, light roasts are far more common for manual brewing methods while darker roasts dominate packaged espresso bean blends.

Caffeine Content

This is a tricky one. Since coffee beans and espresso beans are fundamentally the same thing, the caffeine content per bean could be exactly the same. However, there are a few reasons why espresso beans may sometimes contain a bit more caffeine:

• Espresso blends favor Robusta beans, which have almost double the caffeine of Arabica beans, in some cases. So Robusta-heavy espresso blends will be higher in caffeine.
• Darker roasts used for espresso actually have slightly lower caffeine levels since roasting breaks down some of the caffeine. But the difference is minor, especially when compared to the difference between Arabica and Robusta caffeine content.
• A typical serving of espresso contains less liquid volume than regular brewed coffee but a higher concentration of caffeine. Since caffeine is largely water soluble, concentration per volume is higher in a shot of espresso.

So while the beans may have similar caffeine content, an espresso shot could deliver a bigger caffeine jolt due to higher Robusta ratio, darker roast, and concentration. But this can vary quite a bit.

Processing Method

Coffee cherries can be processed in several ways after harvesting—natural/dry processing, washed/wet processing, honey processing, pulped natural, and more. This removes none, some, ro all of the outer skin and fruity pulp surrounding the coffee beans before drying.

The processing method significantly affects the beans’ flavor profile. Dry processing leads to fruitier, brighter coffees. Washed coffees are cleaner with more pronounced acidity. Pulped naturals are juicy with hints of dried fruit.

For regular coffee, dry and honey processed beans are often preferred to highlight their fruitiness and floral qualities. Light roasting maximizes these flavors. Single origin beans showcase how processing accentuates regional characteristics.

For espresso, wet and wet hulled beans are more commonly used. Removing all the fruit pulp results in less acidity and fruitiness, allowing the nutty, chocolaty roasting flavors to emerge. The beans’ innate qualities matter less in darker roasted blends, as origin characteristics fade more and more as you roast darker.

However, you can use beans processed any way to make either regular coffee or espresso. Choosing processing method based on the tasting notes you enjoy is what’s important.

Blend vs. Single Origin

Coffee blends mix beans from multiple origins to create a balanced, consistent flavor profile from batch to batch. Single origin coffees focus on the unique qualities of beans from one specific farm, region, or country.

For regular coffee, single origin beans are frequently preferred so you can experience their distinct characteristics. Blends are also common, but may highlight certain origins like Ethiopian or Costa Rican rather than combining generic beans. The preference toward a single origin is mostly due to the fact that manual brewing methods tend to highlight the bean origin more than flavors from the roast profile.

With espresso, blending different beans is the norm. Pulling sweetness, acidity, body, and bitterness into balance is important for espresso to taste complete. Tasting notes emphasize factors like the roast level rather than origin flavors.

Some specialty roasters offer single origin espressos to showcase exceptional beans’ qualities. But most packaged espresso bean blends will combine beans to create a unified, crowd-pleasing taste rather than distinct origin flavors.

Grind Size

This is the one defining difference between coffee beans and espresso beans, even though they typically start as the same thing.

For any preparation method other than espresso—drip, pour over, French press, and others—coffee beans are ground to a relatively coarse, consistent particle size, usually between 600 and 1,400 microns, depending on the brewing method. This allows efficient and thorough extraction without erring toward overextraction and bitterness.

Espresso beans, as we’ve discussed, are simply coffee beans ground super fine for espresso brewing. We’re talking a tiny particle size of 250 to 400 microns, in mosts cases. This is similar to the consistency of powdered sugar. It exposes tons of surface area for rapid extraction under pressure.

So if you buy pre-ground coffee labeled for espresso, this ultra-fine grind is the clearest giveaway compared to coffee ground for other brew methods. The grind size matters more than anything else.

Brewing Method

The range of manual and automatic coffee brewing devices is huge—drip machines, pour over, French press, Aeropress, cold brew, and more. But they all rely on steeping relatively coarsely ground coffee in hot water. Brew times differ among methods, but the standard is 4 to 6 minutes.

Espresso uses an entirely different approach. Super fine espresso grounds are packed into a metal portafilter and hot water is forced through the bed of coffee at around 9 bars of pressure. Instead of a few minutes of brewing, espresso extraction takes just 20 to 30 seconds.

This results in a concentrated shot with a thick, emulsified crema on top. While regular coffee has a lighter, more tea-like consistency. The bold, intense flavor of espresso is a world apart from a cup of drip or pour over coffee.

So the beans may be quite similar, but the brew methods produce hugely different end results in the cup. The high pressure and short extraction time define espresso’s characteristic look, taste and mouthfeel.

Flavor

The visual appearance already hints at the major flavor differences between coffee and espresso. Coffee has a lighter color and thinner texture, while espresso is dark brown, thick and syrupy, and topped with a thick layer of crema.

Coffee brewed with standard methods like pour over and drip has bright, aromatic qualities. You can taste fruit, floral, and herbal notes from origin, variety, and processing. Acidity is prominent. The body is silky and delicate, and the overall flavor is nuanced and layered.

Espresso concentrates the powerful roasted elements. Chocolate, caramel, spice, and nutty flavors are amplified. There is noticeable bitterness to balance the sweetness from the short extraction time, during which fewer sugars caramelize. The body is thick and coating with minimal acidity or delicate aromas.

Of course, bean selection and roast profiles also influence the flavors. But the fundamental difference in how coffee and espresso are brewed leads to very different sensory experiences.

Sustainability

Since coffee beans and espresso beans are essentially the same product, there is little difference in terms of sustainability from the growing, harvesting, and processing stages. They rely on the same agricultural practices and supply chains.

If anything, espresso beans may be marginally less sustainable since they tend to be roasted darker, which requires more energy. But it’s a negligible difference overall, especially because roast levels can be used across the brewing methods.

The only area where espresso wins out slightly is in the long-term equipment required. Brewing regular coffee usually relies on some disposable items like paper filters, whereas espresso uses a permanent metal portafilter to “filter” coffee. Your only waste with espresso is the puck of coffee grounds. There are some marginal differences, but when you look at the entire lifecycle of both products, sustainability is more or less equal.

As consumers, we can support sustainability for both regular and espresso coffee by choosing certified beans, reusable cups and filters, and eco-friendly roasters and cafes. The beans themselves have virtually the same environmental impact.

Storage and Freshness

Optimally, both coffee and espresso beans should be stored in air-tight containers in a cool, dark place until grinding. Vacuum canisters are ideal for preserving freshness.

Ground coffee for any brew method stales incredibly quickly due to the large surface area exposed to oxygen. For peak flavor, grind beans immediately before brewing.

This is especially important for pre-ground espresso coffee, given the massive surface area of the micro-fine powder. Keeping grounds in vacuum sealed canisters helps prolong freshness compared to normal plastic bags or tins. But they’ll still go stale within a week or two if they’re pre-ground.

For whole beans, consume within 2 to 3 weeks of roasting, as flavor steadily declines after that. Try to buy beans with roast dates clearly printed. And use grounds as soon as possible once beans are ground to enjoy their full potential.

Price and Accessibility

Coffee beans destined for regular brewing and espresso are priced very similarly, since they often come from the same crops and go through comparable processing and roasting methods.

However, pre-ground coffee for drip machines is widely available in any supermarket or grocery store. There will typically be a whole aisle dedicated to bulk cans of drip and pour over ground coffee. Finding pre-ground espresso is less common outside of specialty shops, although many grocery stores do carry a small selection.

Most people don’t have good espresso machines for home, so there is lower demand for espresso pre-ground coffee in regular stores. You’ll get more variety by buying beans and grinding yourself. But pre-ground is definitely convenient.

Overall, great coffee and espresso beans have equal availability since they’re the same thing and you can use any beans for regular coffee or espresso. But pre-ground options favor standard coffee brewing methods.

The Bottom Line: How Do Coffee Beans Differ From Espresso Beans?

While many believe that coffee beans and espresso beans differ, they are in fact mostly one and the same. The key distinction is that espresso beans are ground super fine to work with espresso’s high pressure extraction.

Aside from that, general tendencies steer certain bean types, origins, roast levels and processing methods toward either regular coffee or espresso based on the flavors they impart. But you can use any beans to make either type of coffee.

Understanding these nuanced differences allows you to select beans based on the tasting profile you want to achieve. But recognize that the brewing method, more than the beans themselves, ultimately determines how your coffee tastes in the cup.

Frequently Asked Questions

Do coffee beans and espresso beans come from different types of coffee plants?

No, coffee beans and espresso beans both come from the same two main coffee plant species: Arabica and Robusta. Arabica tends to be used more for regular coffee while Robusta is commonly blended into espresso, but they originate from the same crops. Ultimately, there is no such thing as “espresso beans,” and the only real difference between regular ground coffee and espresso ground coffee is the grind size.

Why are espresso beans darker than regular coffee beans?

Espresso beans are often roasted darker than coffee beans used for drip or pour over. The darker roasting brings out more bitterness and robust flavors that complement espresso’s bold flavor profile. Darker beans also help balance the sweetness from espresso’s crema. However, you can use light or dark roast beans for either type of coffee, and there’s really no such thing as “espresso beans.”

Is the caffeine content different between coffee beans and espresso beans?

Not inherently since espresso beans and coffee beans are the same things. But since espresso frequently uses a higher ratio of Robusta beans to Arabica beans, and because Robusta beans contain more caffeine, espresso blends may sometimes be a bit higher in caffeine content. The caffeine content per serving also tends to be higher in a shot of espresso compared to a mug of drip coffee due to differences in the grind size and brewing methods.

Why can’t I use coffee grounds to make espresso?

Coffee is ground much coarser, usually between 600 and 1,400 microns, compared to 250 to 400 microns for espresso. The ultra-fine espresso grind is needed to allow rapid extraction under high pressure. So pre-ground coffee for drip won’t work for espresso, and vice versa. Always grind beans fresh to the size appropriate for your brew method.