Roasting for Espresso vs Filter vs Omni

Can I use espresso roast for pourover?

Yes, tastes: more bitter, with less acidity, a heavier body and low origin definition.

Can I use filter roast for espresso?

Yes, tastes: more acidic, little to no body and will show underdeveloped origin definition.

What do you think of roasters offering omni roasts?

For educational purposes, if you think of filter as the colour white and espresso as the colour black, omni roast is a mix of the two, it's gray. Simply doesn't highlight the best white or black can offer, it's a compromise between the two.

Coffees from different origins carry different inherent flavour structures and chemical compositions. Our role as rosters


is not to impose flavour, it's to judge based on our taste and shape a roast to best express those inherent characteristics within long water x coffee contact, slow extraction called Filter Roast or short water x coffee contact, high pressure extraction called Espresso Roast.