I Tried 15 Espresso Beans to Find the Best Ones for Lattes, Americanos, and Lungos

One of my first post-college jobs was working at a small café in an independent bookstore, where I made espresso drinks. Back then, I loved darker roasts. But as specialty coffee has slowly expanded and become more commonplace, so has my palate. I now embrace the medium and light roast beans that are popular with specialty coffee roasters. And though I still appreciate beans with chocolate, nutty flavors, I also love ones that are delicately balanced and feature fruity or bright, floral notes. 

Even with my experience, judging coffee beans can be challenging, especially ones meant for espresso. The rich, intense flavor of espresso is often associated with darker, bitter notes. But espresso doesn’t have to be just dark and bitter—it can be rich, complex, and sweet. And though any bean can be used to make espresso, not all beans are well suited for this syrupy, rich coffee. With that in mind, I tested 15 espresso beans to find the best ones for a variety of drinks, be it a cappuccino or cortado.

The Winners, at a Glance

These beans made for a well-rounded shot of espresso with a velvety, smooth body. They had the recognizable flavor profile of classic espresso, including notes of dark chocolate, caramel, and molasses. But they also had complexity and intriguing hints of Seville orange marmalade and black currant, making the Bedford a standout winner. 

If you’re looking for a classic, darker espresso that isn’t overly bitter, George Howell’s Alchemy beans are excellent. They resulted in a rich, full body and a balanced, dark, bittersweet chocolate flavor profile that a lot of folks associate with espresso.

Ritual’s Sweet Tooth lived up to its name with a sweet flavor that led with butterscotch and toffee notes. The syrupy, full-bodied espresso had a slight acidity that helped cut through the sweetness and intriguing, finishing notes of strawberries and blackberries.

One of the lightest roasts I tested, these beans offered a complex mix of bright citrus flavors like lemon and tangerine, as well as pluot and apricot. The fruity, floral notes are balanced with an earthy pecan and dark chocolate finish, making these one of the most interesting beans I tested.

Less bright than the Onyx Geometry but more complex than George Howell Alchemy, Sightglass’s Owl’s Howl produces a balanced, medium body shot. It offers a mix of natural cocoa powder, red plum, and orange marmalade flavors with notes of molasses.

Counter Culture’s Big Trouble is a reasonably priced, widely available option that pulls a darker, full-bodied espresso shot with notes of bittersweet chocolate, caramel, and sweet, dark cherries.

Though it has less flavor than its caffeinated counterparts, the decaf Eye of the Tiger still has a nice medium body and a smooth finish. Notes of milk chocolate, tangerine, almond, and baking spices rounded out the espresso and gave it depth.

The Tests

• Espresso Shot Test: Using each bean, I pulled a double shot of espresso with one of Serious Eats’ favorite espresso machines, the Breville Barista Express Impress. I then tasted the coffee and took notes on its flavor profile.
• Long Black Test: I added 100 grams of near-boiling water (200°F) to a mug. Then, I pulled a double shot of espresso directly into the water. I tasted and took notes on its flavor profile. 
• Latte Test: I pulled a double shot of espresso and then steamed 200 grams (seven ounces) of whole milk to 140°F. I made a latte and tasted it, taking notes of the flavor profile and any changes I noticed in the presence of milk. 

What We Learned

Espresso Is a Process and a Drink

Unlike, say, a French press or pour-over, espresso brews using pressure. A typical espresso machine uses about nine bars of pressure to force hot water through finely ground coffee. The result is a small amount of intensely concentrated coffee, typically with a total dissolved solids (TDS) of 8 to 12%. (Basically, TDS is the amount of coffee present.) By comparison, French press coffee ranges from 1.4% to 1.7%, and pour-over is only 1.2% to 1.5%. 

This concentrated espresso shot can be enjoyed in multiple ways, be it sipped from an espresso cup or made into espresso drinks like Americanos, lattes, cappuccinos, and mochas. 

There’s No Such Thing as Espresso Beans or an Espresso Roast

A common misconception is that espresso beans are all dark roasted. Traditionally, this is true. But there isn’t an actual espresso coffee bean, nor is there a standard roast for espresso. Colin Stoeber, Education Manager at Sightglass Coffee, says, “Technically, there is no difference between the coffee beans used for espresso versus any other brewing method. That's right—the same plant, the same seeds, and the same caffeine level! ‘Espresso’ is a method of brewing coffee defined by using a machine that creates pressure (around nine bars) to catalyze the extraction for a short, quick, and intense beverage.”

Nowadays, modern coffee shops use a wide range of roasts for espresso, though darker ones are more common. Stoeber further explained, “In the roastery, espresso blends are often developed just a pinch longer than other offerings. Increasing the development during the roasting process increases the solubility of the coffee, which makes it easier to work with in brewing methods with shorter contact times.” Still, some roasters put “espresso roast” on their bags. This typically means that they have blended or roasted their beans with espresso in mind.

That said, some beans might be better suited to espresso, just as others lend themselves well to pour-over or French press. A bean that has delicate flavor notes might get lost in a concentrated espresso shot. Daria Whalen, the green coffee buyer at Ritual Coffee Roasters, explained it this way: “Coffees with rich flavors of cocoa or red fruits tend to pop more in an espresso or a darker roasted drip coffee, and those with more tea-like flavors are best reserved for drip roasts.”

Still, I didn’t necessarily favor the darker roasted bean I tried. The Blue Bottle’s Hayes Valley Espresso, for example, had an overly burnt flavor. This was something I particularly noticed when it was made into a long black, which is similar to an Americano. Darker roasted beans were also more brittle, as evident when I found numerous broken beans in the Blue Bottle bag. 

Roast Date Was Important

There’s a Goldilocks window of coffee freshness. Andrea Allen, founder of Onyx Coffee Lab, says, “Best practice would be a week off roast but fresher than three months.” This is because freshly roasted coffee beans have a lot of carbon dioxide built up inside them. This is why you bloom your coffee when doing a pour-over, as this allows the grounds to expel the carbon dioxide, which otherwise might interfere with extraction and brewing. Carbon dioxide is what produces crema, the light-colored foam on top of the espresso shot. But too much CO2 can result in an uneven pull, resulting in a beautiful-looking crema (because of the gas) but a weak, flat espresso that lacks sweetness.

Best Was Subjective

Taste is subjective, and you might not like the coffee I like. In the New Rules of Coffee by Jordan Michelman and Zachary Carlsen, Rule 15 starts out: “Does it taste good? There you go, you’ve found your favorite coffee!” 

I enjoy a wide range of coffees, including bright, floral, and fruity beans and darker, nutty, chocolatey ones. But my husband definitely prefers the latter. Neither is right nor wrong, just different. As such, I tried to categorize and pick espresso beans that fit all different palates. But if there’s an espresso bean you love that isn’t on the list, it’s not because I didn’t like it. Hundreds of roasters make excellent coffee, and as much as I would love to try them all, that’s not feasible. 

The Criteria: What to Look for in Espresso Beans

Look for beans that have tasting notes that match your palate and preference, expecting those flavors to become more intense when made into an espresso shot. If you plan on using the espresso beans for a milk-based drink like lattes or cappuccinos, consider looking for a washed processed bean that has notes of caramel or chocolate. Finally, look for beans that have a roast date on the bag. This indicates that the roaster is of higher quality. It also gives you a sense of how old the beans are. If you can, use the beans within one week of roasting for optimum flavor.

Our Favorite Espresso Beans

What we liked: Partners Bedford espresso is a beautiful blend of Colombian and Ethiopian beans. It has a classic espresso taste without any overly bitter notes, as well as a deeper, complex flavor profile and rich, smooth body. Dominant flavors include dark chocolate, caramel, brown sugar, and molasses—all typical flavor notes most folks associate with espresso. This makes it ideal for milk-based drinks like lattes and cappuccinos. There were also hints of black currant and dark, British-style, Seville orange marmalade, giving it dimension in sip after sip. When I diluted the espresso shot and made it a long black, I found the sweet brown sugar flavors became more dominant, with notes of hazelnut and milk chocolate in the finish. 

What we didn’t like: Folks who prefer more traditional, darker roasts might want to opt for a bean that isn’t as complex as this one.

Key Specs

• Bag size: 12 ounces
• Coffee origin: Colombia and Ethiopia
• Roaster’s tasting notes: Marmalade, pomegranate, brown sugar

What we liked: George Howell is a pioneer in the coffee industry, creating the Coffee Connection initially based out of Cambridge, Massachusetts, before being bought out by Starbucks in 1994. (The company acquired the rights to use the name “Frappuccino” with the buyout.) Ten years later, he founded George Howell Coffee and has been directly working with coffee farmers to find the best, sustainably grown beans.

Alchemy is a blend orffering a classic espresso flavor that works well in milk-based drinks. A slightly darker roast develops the dark chocolate, malt, and nutty flavors that are traditionally associated with espresso but without the biting bitterness that’s often a result of darker roasting. The espresso had a rich, velvety body with top notes of peanut and pecan leading into bittersweet chocolate. The long black revealed a hint of cherry cordial along with the dark chocolate.  And the latte had a rich body and a classic flavor with sweet, molasses notes.

What we didn’t like: The dark roast of these beans produced a classic espresso shot, but it wasn’t quite as complex as some of the beans I tasted. 

Key Specs

• Bag size: 12 ounces
• Coffee origin: Brazil, Costa Rica, Guatemala
• Roaster’s tasting notes: Chocolate, almond, nougat

What we liked: Ritual Coffee specializes in seasonal beans, and that means the beans it uses for its espresso offerings of Sweet Tooth and Ace tend to rotate throughout the year. Sweet Tooth offers a sweeter profile, featuring a rich, syrupy body that hits you up front with butterscotch and toffee notes. The flavor lingers with notes of summer berries, like strawberry and blackberry.

A slight acidity also helps cut through some of the sweetness of the espresso, creating a balanced shot. When diluted into a long black, the espresso’s sweetness mellows and its acidity sharpens. I detected notes of mandarin orange and key lime, as well as a turbinado sugar finish. Lattes had a lovely butterscotch flavor and were classically coffee-forward. 

What we didn’t like: Because of the sweet profile, this bean might not appeal to those folks who favor darker, more bitter espresso.

Key Specs

• Bag size: 12 ounces
• Coffee origin: Burundi
• Roaster’s tasting notes: Strawberry, lime, butterscotch

What we liked: The Onyx Geometry was one of the most interesting, intriguing beans I tried. It was a light roast, leading to a bright, complex espresso with citrus notes of lemon and tangerine as well as summer stone fruit like pluot and apricot. The fruity notes are balanced with an earthier, nutty pecan and dark chocolate finish, making this bean layered and lively.

The long black drink had a round, full body with a nutty pecan, lemon, and dark chocolate finish. The latte brought out baking spices like cloves and nutmeg, as well as peach and nectarine. If you like bright, complex coffee, the Geometry is an excellent espresso bean.

What we didn’t like: Folks wanting a classic espresso should look elsewhere, as this light-roasted bean is far from traditional. The beans are so lightly roasted that they are difficult to grind, jamming the built-in grinder on the Breville Barista Impress Express. I found I had to either hand-grind them or just add a teaspoon of beans at a time to the grinder for it to work properly.

Key Specs

• Bag size: 10 ounces
• Coffee origin: Colombia and Ethiopia
• Roaster’s tasting notes: Berries, stone fruit, earl grey, honeysuckle

What we liked: Owl’s Howl is a blended medium-roast bean that falls somewhere between the bright complexity of Onyx Geometry and the more classic George Howell Alchemy. Initial sips of it offered a round body with slight, pleasant bitterness that most folks expect from quality espresso. The espresso gains dimension from complex notes of dark plum, orange peel, burnt molasses, and dark chocolate. The long black offered a full-bodied cup, with cocoa powder, toasted almond, and plum, while the latte had a lovely balance with darker notes of molasses, cacao nib, and orange peel. 

What we didn’t like: This is a beautiful coffee, but it walks the line between a traditional espresso and a brighter, more complexly flavored espresso. Folks looking for something classic might find it too complex, while folks who enjoy bright and lively drinks might think it lacks nuance.

Key Specs

• Bag size: 12 ounces
• Coffee origin: Central America and East Africa (varying)
• Roaster’s tasting notes: Cacao nib, stone fruit, candied orange

What we liked: A pioneer in the third-wave coffee scene—a movement toward higher quality beans, single-origin sourcing, and lighter-roasted beans that started in the late 1990s and early 2000s—Counter Culture has a strong educational program built into its mission statement. Its blended espresso bean, Big Trouble, can be found at many grocery stores and has an accessible price point and flavor profile.

The bean is a medium-dark roast, which highlights some pleasant bitterness up front. The espresso shot had some nuttiness, bittersweet chocolate, and a very subtle hint of dark cherry in it. The long black brought out notes of caramel and molasses while keeping the dark chocolate front and center. The latte highlighted the chocolate as well, delivering a round-bodied drink with classic latte flavors like cocoa powder and almond.

What we didn’t like: Big Trouble was less flavorful and complex than other beans I tasted. 

Key Specs

• Bag size: 12 ounces
• Coffee origin: Varies throughout the year
• Roaster’s tasting notes: Caramel, nutty, round

What we liked: The process of decaffeinating coffee will often strip out flavor, as it’s impossible to just remove caffeine from a coffee bean. But Decaf Eye of the Tiger offers a bean that pulls a solid espresso, with notes of milk chocolate, nutty almond, tangerine peel, and baking spices like cinnamon and allspice.

Featuring a lighter roast than is typical for decaf and espresso, these beans came through with fruity notes of orange and tangerine in both the espresso shot and long black. The latte had a mild but still balanced flavor, with nutty toasted walnut and almond notes and a mellow, malt chocolate finish. 

What we didn’t like: Like all decaf coffees, this bean isn’t super robust in flavor. Still, it’s one of the better decaffeinated espresso beans I tried.

Key Specs

• Bag size: 10.5 ounces
• Coffee origin: Colombia and Brazil (varies throughout the year)
• Roaster’s tasting notes: cranberry, chocolate-covered almonds, mulling spices

The Competition

Other Good Options

• Ritual Ace: In addition to Sweet Tooth, Ritual also offers the Ace espresso bean year-round. A dual-purpose bean, it’s roasted and intended for both pour-over and espresso. It produces a medium-bodied espresso that’s sweet, though not as sweet as Sweet Tooth. Tasting notes include baking spices like nutmeg and allspice as well as a milk chocolate and butter toffee finish.
• Intelligentsia Black Cat Espresso: This darker roasted bean had a medium body and round flavor with notes of milk chocolate and earthy blueberry. It’s not overly robust in flavor, but it still offered a balanced shot, a pleasant long black, and a classic latte coffee flavor.
• Kuma Coffee Classic: This classic espresso had semisweet chocolate and nutty pecan notes. It was a nicely balanced bean with a round body, smooth finish, and mild acidity.
• Stumptown Hair Bender: I enjoy Hair Bender as a pour-over coffee and was excited to try it as an espresso. It had a classic flavor, with bittersweet chocolate, plum, and pecan tasting notes. It didn’t have as robust a body when pulled as an espresso, though it made an excellent long black and created a classic latte flavor when poured into steamed milk.

Not Recommended

• Blue Bottle Hayes Valley Espresso: This dark-roasted bean tasted bitter and left a lingering burnt taste in my mouth. Some of the beans were noticeably damaged and broken when the bag was opened, and it was twice as expensive as others..
• Tandem Coffee Time and Temperature: A medium-light-roasted bean, Time and Temperature was surprisingly bitter and had less flavor than other beans. It was also not as rich or full-bodied.
• Intelligentsia Black Cat Decaf: Intelligentsia’s Black Cat Decaf bean started with a strong, bitter note and didn’t have as much flavor afterward. Espresso, long black, and lattes all lacked depth and tasted one-note.
• Lavazza Super Crema: This reasonably priced large bag of espresso is a blend of Arabica beans, which are typically used for specialty coffee, and Robusta beans, which are usually grown for cheaper commodity coffee. It produced an adequate but unremarkable shot of espresso with strong, bitter notes. Lattes were one-dimensional and flat, though espresso and long black drinks were slightly better with notes of chocolate and toasted bread.

FAQs

What makes a good espresso blend?

A good espresso blend has a balance of acidity, bitterness, and sweetness, and offers a medium- to full-bodied shot. Because coffee is a seasonal crop, an espresso blend is crafted to maintain consistency throughout the year, hitting the same flavor notes even when using different beans.

Do espresso beans have more caffeine than coffee beans?

Any bean can be used to make espresso, and as such, espresso beans have the same amount of caffeine as regular coffee beans. Some roasts, like those from Onyx Coffee Lab, will even list how much caffeine is in each bean they sell. That said, because espresso is a more concentrated form of coffee, there is often more caffeine in a shot of espresso than there is in a similar amount of a pour-over or French press coffee.

What roast makes the best espresso? 

Traditionally, darker-roasted beans have been used for espresso, but all roasts can be used to make espresso. Different roasts will produce espresso with different flavors. But if you prefer a more classic espresso, opt for medium- to dark-roast beans. For a more complex flavored espresso, experiment with light- or medium-roast beans.

Why We're the Experts 

• Irvin Lin is a cookbook author, recipe developer, food writer, photographer, and ceramicist. He wrote the cookbook Marbled, Swirled, and Layered, which was picked by The New York Times as one of the best baking cookbooks of 2016. He's also an IACP-award-winning photographer and is currently on the James Beard Book Awards Subcommittee.
• Irvin runs a blog called Eat the Love, where he’s developed, photographed, and written recipes since 2010.
• He’s tested and reviewed hundreds of kitchen items, including stand mixers and digital thermometers.
• For this review, Irvin tried 15 different espresso beans, pulling over 50 shots and tasting multiple drinks with each shot, including long blacks and lattes. He’s still reeling from the caffeine buzz.