Green Coffee Beans for All-Round Espresso Brewing

You’ll want a roast that walks the line between clarity and depth - typically light to medium, with enough development to bring out body and sweetness. This helps the coffee hold its shape in milk while keeping its character in a straight shot.

Yes - these coffees are great for both single origin shots and blending. Their balance makes them ideal bases for blends that need structure, sweetness, or an accessible flavour profile that suits a range of espresso styles.

Give them 7-10 days of rest before using for espresso. That gives the coffee time to settle and lets the flavours open up. A bit of rest can help bring clarity and smooth out any harsh edges - especially for black espresso.

Yes. Coffees with good structure and sweetness tend to perform well with a variety of milks - including oat, almond, and soy. They may show up slightly differently depending on the milk’s texture or sweetness, but the underlying profile will still come through.

Yes. These coffees tend to be more forgiving than high-acid or delicate lots. Their balance and sweetness make them easier to roast consistently, and they perform well even if your roast isn’t perfectly dialled in.

Specialty robusta can add excellent structure, crema, and a deeper bitterness that plays well in milk. In small amounts, it can also give black espresso a longer finish and more weight without overpowering the cup.