The aroma logic of espresso beans is quite different from that of pour-over specialty beans. Pour-over coffee pursues "layers and freshness," while espresso prioritizes "concentration, crema, and balance."
The aroma of Italian beans:
1. Classic Caramel and Chocolate Flavor (Sugar Browning)
Representative bean types: Blended beans based on Brazilian, Colombian, or Mandheling beans.
2. Toasted and woody spice notes (Dry Distillation)
Spices: such as the mild spiciness of cinnamon, cloves, or black pepper.
Smoked/Wooden: Provides richness and a long finish to the aroma.
Grains/Toast: A warm, hearty aroma.
3. Low-Acidity Fruity Aroma
Modern specialty espresso incorporates a small amount of light-to-medium roasted beans to add a touch of flair.
Liquor aroma/fermented fruit: Like anaerobic beans, adding them to Italian recipes can enhance the texture of "liqueur-filled chocolates".
Dark berries, such as blackcurrants and plums, offer a more balanced flavor profile in espresso compared to fresh citrus.
Key difference: Blended beans vs. Single-origin beans (SOE)
Traditional Blend: Stable aroma, emphasizes chocolate and cream, suitable for adding milk.
Single Origin Italian (SOE): Made with premium beans from a single origin (such as Ethiopia), the aroma tends to be floral or have strong fruit acidity, making it suitable for short drinks like espresso or Americano.
