What’s the Difference Between Coffee and Espresso?

Coffee and espresso are both wonderfully enjoyable morning beverages that provide a jolt of caffeination to help us start the day. While they share some core similarities—especially that they’re both made from water and roasted coffee beans—the differences between coffee and espresso are plentiful.

In this guide, I’ll explain what the difference between coffee and espresso is and help you decide which one you’re more likely to enjoy.

What Is Coffee?

Regular brewed coffee, often referred to as “filter coffee,” is the humble, straightforward liquid that millions of people drink every morning to stay awake and focus. It’s made by passing hot water through ground coffee beans and usually through a paper filter, allowing compounds from the coffee grounds to dissolve into the water as it slowly drips out of the machine and into your mug.

What Is Espresso?

Rather than gently dripping hot water through the ground coffee, espresso is made by forcing hot water through finely ground coffee beans using extreme pressure, usually around 9 bars. The result is a concentrated coffee liquid with a distinctive flavor profile and incredibly rich, creamy texture and crema, thanks to the emulsification of the natural coffee oils during the high-pressure extraction.

Coffee vs. Espresso: What’s the Difference?

While both beverages originate from the same basic ingredient of roasted coffee beans, there are quite a few key differences between coffee and espresso. Let’s break it down.

Preparation

The preparation methods for coffee and espresso are like night and day. Standard coffee like you’d brew in a drip machine uses a fairly simple process of passing hot water through a bed of ground coffee beans, allowing the brewed liquid to accumulate in the carafe below. There’s no pressure; gravity does all the work to pull the water down through the grounds.

This is about as straightforward as it gets in terms of coffee brewing. The typical drip coffee machine costs between $20 and $100 or so for a decent quality model that will last years. There are, however, tons of different ways to make coffee with equipment that varies more widely in price. These include French press, pour over cones, Chemex brewers, Clever Drippers, siphon coffee makers, Aeropress, and much, much more.

Espresso preparation, on the other hand, requires serious equipment and quite a lot of experience and knowledge. The core process for making espresso involves the following:

Using a submillimeter fine grind size for the coffee beans
Preparing the coffee to get a good distribution and avoid clumps that can lead to channeling
Tamping down the grounds firmly and evenly in a portafilter basket to enable even water dispersion
Preheating everything from the group head to the shot glasses
Building up around 9 bars of pressure
Forcing the hot water through the compacted puck of grounds for around 25 to 30 seconds to extract that concentrated essence

The science of espresso brewing is complicated and involves strict parameters that must be dialed in perfectly to produce quality espresso shots with a gorgeous reddish-brown crema on top. Getting it right requires a steep learning curve, weeks of skill development, and commercial-grade equipment.

A quality home espresso machine from a reputable brand like Breville or Rancilio will run $500 to $2,000 or more for the core machine alone, not counting accessories like a quality burr grinder for espresso (usually an additional $150 to $500). High-end prosumer or commercial machines can easily climb to $3,000 or more.

Coffee Beans

When it comes to the coffee beans themselves, there is no fundamental difference between “coffee beans” and “espresso beans.” They are one and the same. You can use the exact same beans to make both coffee and espresso.

That said, certain roast profiles and origins do tend to work better for one beverage or the other based on the nuanced flavors they impart and their physical density.

Light roasts (city to full city) tend to shine more in regular coffee where their intricate flavor notes can truly sing without being muddled by the intense concentration of espresso.
Dark roasts (full city to french/italian) are often preferred for espresso because the heavy roast flavors hold up better when condensed, helping prevent the shot from tasting overly bright, acidic or thin. The abundant coffee oils from longer roasting times also help build that rich crema on top.

So while the same beans can make both beverages, the preferred roast level does differ slightly. But you’ll find amazing coffee and incredible espresso being made with everything from lightly roasted Kenyan coffee to deeply roasted Colombian coffee.

Grind Size

This is where things really start to diverge for coffee vs. espresso. The ideal grind size for standard drip/filter coffee is a coarse grind, around 600 to 800 microns. This allows for rapid water dispersion and steady extraction without getting too muddy.

Too fine a grind, and the water won’t pass through the grounds quickly enough, leading to overextraction. To coarse, and the water will just fly right through the grounds, leading to underextraction. Since there’s no pressure behind the water movement, the grind size is the main determining factor for brew time.

For espresso, the grind is incredibly fine—usually between 250 and 350 microns, similar to powdered sugar. This ultra-fine particle size enables tons of extraction under extreme pressure while maintaining temperature stability during the 25- to 30-second brew time.

Using a too-coarse grind for espresso will lead to a watery, under-extracted shot missing that signature body and crema. Go too fine, and your shot will get “stuck,” and even 9 bars of pressure won’t push any water through the compacted puck.

Water-to-Coffee Ratio

The amount of water used relative to the coffee grounds is yet another major distinguishing factor between coffee and espresso. For drip coffee, the standard ratio is around 16:1 water to coffee by weight (for example, 840 grams of water to 52.5 grams of ground coffee).

Espresso, on the other hand, uses a wildly intense 2:1 or even 1.5:1 water to coffee ratio by weight on average. An ounce or two of ultra-concentrated espresso is extracted from 15 to 20 grams of finely ground coffee. That’s like making a tiny 2-cup pot with the amount of grounds most drip machines use for 10 to 12 cups!

The extreme concentration is what gives espresso its distinctive thick, syrupy richness and intense flavor burst. The high amount of coffee relative to water enables much more comprehensive dissolution of the flavorful coffee solubles like acids, proteins, and sugars.

Brewing Time

The brew time is yet another dividing line between coffee and espresso. A standard cup of drip/filter coffee takes somewhere in the 4 to 8 minute range to brew fully using the immersion/drip method with those coarser grounds.

Conversely, a properly made shot of espresso takes only around 25 to 30 seconds from start to finish. Any shorter and it’s under-extracted; much longer and it becomes harsh and bitter from over-extraction.

This short timeframe is enabled by the intense pressure forcing the near-boiling water through the incredibly compact puck of super fine grounds. The longer drip brewing needed for regular coffee allows for more uniform, gentler extraction of the coffee solubles using those coarser grounds and full immersion in the water.

Flavor Profile

All of the preparation differences above culminate in vastly different flavor profiles for coffee and espresso.

Because of the prolonged brewing time, coarser grind, and immersion in hot water, drip coffee exhibits brighter, more vibrant coffee flavors with greater perceived acidity and more nuanced flavor notes. The specific tasting notes can range from fruity and floral to more earthly/savory notes like chocolate or tobacco, depending on the coffee origin and roast profile.

Espresso, with its intense concentration of coffee solubles and emulsification of the natural oils, boasts flavors that are deeply rich, syrupy, and robust. There’s a natural sweetness in the crema created by the high brewing pressure, along with low, muted acidity. Predominant espresso tasting notes include things like dark chocolate, caramel, molasses, licorice, and roasted nuts.

While coffee showcases vibrant, crisp flavors, espresso is all about velvety richness and depth of character. I tend to prefer fruity, floral coffee notes in my morning mug while opting for the thicker, chocolatey indulgence of straight espresso as an afternoon treat.

Mouthfeel

If the flavor profile represents the taste experience of coffee vs. espresso, then the mouthfeel captures the vast difference in texture and physical sensation. Once again, it’s like night and day between these two preparations.

Brewed coffee, which is usually filtered, exhibits a thinner, lighter body despite still having some pleasant viscosity and weight on the palate. There’s virtually no sediment or particulate matter, resulting in a clean, bright, somewhat tea-like texture that lets the nuanced coffee flavors shine through clearly. The exception is French press, which is unfiltered and somewhat bridges the gap between coffee and espresso in terms of mouthfeel.

Espresso is intensely rich, viscous, and chewy feeling in the mouth. This signature mouthfeel stems from several factors:

Lack of filtering/paper filter, so the natural coffee oils and coffee fines are emulsified into the liquid rather than removed.
The intense concentration of the coffee solubles.
The beautiful crema—a creamy, reddish-brown foam caused by the emulsification of the coffee’s CO2 and natural oils during the high-pressure process.

The crema is responsible for much of espresso’s velvety, luxurious feel that coats the entire palate and lingers after you take a sip. The thicker, chewier texture enhances the already syrupy depth of flavor, creating a profoundly indulgent experience.

Caffeine Content

You’d think that because espresso is so thick and concentrated, it would contain way more caffeine than regular brewed coffee. In reality, the caffeine levels are fairly similar when comparing single servings.

A standard single shot of espresso contains around 60 to 90 mg of caffeine on average. By comparison, an 8 oz cup of drip coffee has somewhere between 70 and 140mg of caffeine, with light roasts on the higher end and dark roasts on the lower end.

However, people don’t usually consume just a single shot of espresso on its own. They’ll drink several ounces as a doppio (double shot), or combine it with steamed milk to make drinks like lattes and cappuccinos. In these cases, the caffeine can quickly add up to double or triple that of a standard cup of coffee. On an ounce-to-ounce basis, espresso has far more caffeine: around 60 to 90 mg compared to 10 to 20 mg in regular coffee.

So, if you stick to a single true serving, regular coffee and espresso pack fairly similar caffeine punches. The wildly concentrated nature of espresso leads people to consume larger overall volumes in trendy drinks, though, resulting in a higher cumulative caffeine hit versus a modest cup of filter coffee.

Serving Size

“A cup of coffee” typically means 8 to 12 oz of regular coffee, perhaps with cream/milk and sweetener added to taste.

Espresso, being so intensely concentrated, is consumed in drastically smaller portions. The standard single serving is a tiny 1 to 1.5 oz shot, rather than a full cup. As mentioned above, this is often doubled to 2 to 3 oz for a doppio or combined with steamed milk to make coffee drinks like macchiatos, lattes, cappuccinos and more.

Cultural Significance

My favorite distinction between coffee and espresso relates to how they are perceived from a cultural perspective, both historically and in modern times.

For centuries, regular coffee has been seen as more of an everyday, egalitarian morning ritual spanning class systems. Whether it’s an Italian grandma brewing a pot to kick off the day or a rural American diner patron refueling with some drip coffee and pie, it’s an accessible ritual with few pretensions.

Espresso, on the other hand, has long been associated with more sophisticated European cafe culture and an appreciation for culinary craftsmanship. The conception of extracting coffee’s essence so precisely in miniature form using specialized gear is a fairly recent phenomenon starting in Italy during the industrial revolution.

While drip coffee reached North America’s working class citizens at diners and luncheonettes in the early 20th century, the first espresso machines didn’t arrive until the 1920s. Even then, espresso maintained an air of elitism associated with cosmopolitan city life, art, intellectualism, and indulgent European traditions steeped in excess.

These divergent cultural narratives persist today, with regular coffee remaining as ubiquitous as morning sunshine—around 60% of all Americans drink drip coffee daily—while espresso beverages are seen as more of a luxurious cafe splurge or energy-boosting afternoon delight.

Health Benefits and Considerations

Let’s start with the good news on the health front: both coffee and espresso are believed to offer some benefits thanks to their naturally occurring antioxidants, vitamins, and other micronutrients.

Among the potential advantages linked to moderate coffee/espresso consumption are the following:

Improved focus, energy, and brain function from the caffeine
Reduced risk of neurodegenerative diseases like Alzheimer’s
Boosted metabolism
Lower risk of liver disease
Lower risk of type 2 diabetes
Lower risk of heart disease and stroke
Cancer-preventing properties

Additionally, coffee and espresso are very low in calories, sugars, and other concerning substances as long as you don’t load them up with sweeteners and fattening creamers/milks.

Generally speaking, coffee and espresso are about equally as healthy. The one slight knock against espresso specifically is that it’s an unfiltered brew, meaning it retains more of the natural oils, like cafestol and kahweol. High consumption of these oils has been linked to increased cholesterol levels in some studies. However, this is typically only considered a risk for individuals with specific cholesterol issues.

For normal, healthy adults having 1 to 3 espresso drinks daily, the cholesterol effects are usually negligible. The oils may even provide some benefits like cancer prevention and promoting healthy glucose metabolism according to some research.

Environmental Impact

While both brewed coffee and espresso represent fairly sustainable consumables overall, there are some key differences in terms of environmental impact. One major factor is water usage. Drip coffee requires much more water both for the actual brewing and for the manufacturing process to make bleached paper filters.

Espresso, being so highly concentrated, uses vastly less water (around 1 to 2 oz per shot). It also eliminates the need for paper filters since the grounds are packed right into reusable metal portafilter baskets.

While some water is used in the frequent backflushing to clear group heads and clean espresso machines, it’s still substantially less than a standard drip coffee brewing cycle.

Beyond that, the only other major environmental impact comes from the coffee farming and transportation process itself, which is required for both brewing methods. There’s also quite a lot of plastic/metal waste from single-use espresso pods like Nespresso if you use that type of system, but those aren’t used when making regular coffee or true espresso.

Overall, espresso represents the more eco-friendly option due to its significantly lower water usage and lack of disposable paper filters. If being green is your prime motivator, espresso is the way to go.

Which Is Better: Coffee or Espresso?

So, which is better? As with most things in life, it really depends on what you personally value most:

Go for standard coffee if:

You love vibrant, nuanced flavors with bright fruit/floral notes
You prefer a lighter, thinner, more refreshing texture
You want a larger serving to sip over a prolonged period
Convenience and affordability are priorities
You want that nostalgic, comforting diner coffee experience

Opt for espresso if:

You crave deep, rich, indulgently bold flavors
You’re a fan of thick, syrupy textures that coat the palate
You prefer concentrated beverages with distinctive character
You have the budget & patience for the proper equipment
You appreciate the artisanal craft and European cafe culture
You want to make mixed coffee drinks like lattes

Ultimately, the “best” option simply comes down to your current mood, taste preferences, equipment access, and competing priorities of convenience and meticulous craft. There’s absolutely room in this world for both delicious forms of our favorite caffeinated friend.

Frequently Asked Questions

Can I use the same coffee beans for both drip coffee and espresso?

Yes, you can absolutely use the same beans to make both regular drip coffee and espresso drinks. Coffee beans and espresso beans are one and the same—just roasted seeds from the coffee plant. That said, certain roast levels and origins do tend to perform better for one beverage style over the other based on flavor profiles and physical properties. But quality light, medium, and dark roasts can all make great coffee and espresso.

Which has more caffeine - coffee or espresso?

For a standard single serving size, coffee and espresso contain fairly similar amounts of caffeine, typically around 70 to 100mg each. However, because espresso is so concentrated, it’s easy to consume much more when drinking larger multi-shot drinks like lattes and cappuccinos. So while a modest cup of coffee may have less caffeine than a single shot, espresso packs in more caffeine per ounce.

Is one brew method better for the environment than the other?

Espresso has a smaller environmental footprint overall, primarily due to its lower water content compared to drip coffee brewing. An espresso shot uses just 1 to 2 oz of water while an 8oz cup of drip coffee can require 8oz of water in the brew cycle alone, not counting water for manufacturing the paper filters. Espresso also doesn’t require disposable filters since the grounds go right into the metal portafilter.