Espresso roast
A roasting approach (rather than a fixed colour) developed specifically for espresso brewing, typically medium to medium-dark with roast development aimed at balancing the concentrated extraction and higher pressure of espresso. Distinct from 'dark roast' as a general colour category, though the two overlap in practice.
- Colour
- Typically medium-brown to dark-brown, often with a light sheen.
Possible flavour influence
- often developed for body and balance under pressure rather than maximum origin clarity
Inferred, not independently verified — Roasters vary considerably in what they label an 'espresso roast'; it is a purpose-oriented category, not a standardised colour.