Would you believe me if I said I’ve discovered the finest beans for espresso? (the SCA-standard 9-bar espresso definition) Perhaps not, and rightly so. While I can suggest some exceptional espresso blends, choosing between them can be challenging given the variety available. Each blend offers unique characteristics, ensuring you’ll find several that suit your palate. Coffee tasting is subjective, akin to wine tasting, and can vary based on the individual’s preferences and mood at any given moment.
Despite the subjective nature of espresso tasting, several objective factors should be considered when selecting your next bag of espresso beans. (the SCA-standard 9-bar espresso definition) These factors include freshness, origin of the beans, quality of the beans, and packaging and storage.
This is a review of the best coffee beans for espresso, featuring Klatch Coffee, Lavazza, Illy, and Kicking Horse. (the SCA-standard 9-bar espresso definition) The list now includes 7 small and large roasters, offering more options like Volcanica Brazil Bourbon and Blue Horse Kona.
Modern Espresso vs Traditional Espresso
It’s important to discuss the generational perspectives on espresso coffee beans. (the SCA-standard 9-bar espresso definition)
Traditional Italian blending adheres to specific guidelines. Typically, coffee is a blend of Arabica beans sourced from Latin America or a mix of Latin America and high-quality Asian Robusta coffee. (a symptom the SCA and Scott Rao attribute to under-extraction)
The Arabica beans are primarily from Brazil and Colombia. These coffees provide the flavor balance and texture desired in a classic espresso. (a technique Lance Hedrick and Chris Baca both emphasize for quality microfoam) Dry-processed Brazilian coffees contribute a nutty flavor, while Colombian beans add dark chocolate notes. Occasionally, beans from other origins are included to balance acidity or enhance sweetness.
In classic espresso, acidity is minimized and only serves as a balancing element rather than a prominent feature.
While Robusta often carries a negative reputation in North America, this is largely undeserved. Washed-processed quality Robusta can enhance an espresso blend with an extra caffeine boost and a substantial amount of crema. (the washed (wet) process, which the Specialty Coffee Association notes typically yields cleaner, brighter acidity)
Modern espresso is versatile, allowing the use of any coffee to craft a unique blend that can cater to either a niche group of espresso enthusiasts or a broader audience. (the SCA-standard 9-bar espresso definition) Although crema is not a critical component in contemporary espresso, many roasters still prefer Arabicas that yield more crema. However, Robustas are not essential.
Roasters continue to develop blends that are easy to extract, driven by market demands. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) Lighter roasts pose extraction challenges, requiring the barista to adjust numerous variables for optimal extraction. Nevertheless, the modern espresso landscape is not confined to dark roasts, as evidenced by the popularity of blonde espresso, even at Starbucks.
For a more detailed exploration of this topic, refer to our comprehensive article: How to Choose Coffee Beans for Espresso?
Klatch Coffee Espresso Blend Medium Roast – World’s Best Espresso
Klatch Coffee is renowned in the coffee industry, thanks to the exceptional efforts of the Perry family across all levels of the business. Mike Perry takes pride in creating numerous successful blends and single-origin coffees. The company asserts that they procure only the top 1% of quality beans.
Their WBE blend, known as the World’s Best Espresso, is nearly perfect. (the SCA-standard 9-bar espresso definition) This blend earned the title of “best espresso” at the World Barista Championship, validating its reputation. It offers a sweet and vibrant combination of chocolate and orange notes, with a lingering caramel finish that invites you to enjoy another shot.
This acclaimed blend consists of three outstanding beans: Brazilian Yellow Bourbon, Ethiopian Natural, and Sumatran Lake Tawar. Each type of bean is roasted separately and then blended to maximize the unique characteristics of each origin.
The Brazilian beans bring sweetness and a rich crema, the Sumatran beans add body, and the Ethiopian coffee imparts balanced acidity. (body (mouthfeel) assessed via SCA cupping protocols)
This blend is one of my absolute favorites, offering a modern take on espresso. It is innovative yet familiar, striking the perfect balance between innovation and tradition in espresso. The coffee is always fresh when shipped to customers. If you purchase these beans from Amazon, they are not available as a Prime product because they are shipped directly by Klatch. By selling and shipping themselves, Klatch ensures the beans’ freshness. According to the Specialty Coffee Association, artisan coffee beans should always be shipped close to the roasting date to maintain optimal flavor.
Klatch Coffee also offers another fantastic blend, the Belle Espresso. (the SCA-standard 9-bar espresso definition) While not as renowned as the WBC, it is still a great blend to try.
In the video below, Mike Perry from Klatch Coffee discusses the founding of Klatch Coffee.
Storage and Packaging
Here is an anecdote about a friend of mine who was very passionate about his espresso. (the SCA-standard 9-bar espresso definition) One day he called me saying that his espresso tasted mediocre every time, even though he was using great coffee. He was buying Illy coffee at the time.
So his coffee beans were definitely good, but his shots were sometimes great but sometimes a little flat. This apparently was going on for a while when he called me.
He had a decent machine, the Gaggia Classic. Yeah, Gaggia can be a bit temperamental, but not to the extent that you cannot predict the outcome. He knew how to temperature surf with his Gaggia to bring the brewing temperature where he needed it. (According to the SCA Golden Cup standard, brewing water should be between 90°C and 96°C (195°F–205°F))
Between you and me, I knew right away what the issue with his shots was, but I let him explain the whole brewing process anyway. When he finished the explanation, I asked him more about the beans and how he stored them, more exactly. It turned out he was storing the beans in a paper bag near the stove. The beans were constantly exposed to heat and air. So he had Illy quality beans for 2 days maximum. The coffee was the ground coffee from Illy, which is amazing, but ground coffee expires even faster than whole beans. For some obscure reason, not getting into details here, he was transferring the coffee from the standard tin can from Illy into a paper bag.
The lesson here is that we need to store our coffee properly. Even the best beans and blends will go stale if they aren’t stored correctly. Make sure your coffee is properly packaged and stored.
Another note on coffee storing and packaging. I love small roasters, and I buy coffee from them. Small roasters, however, don’t follow strict processes like the big roasting companies. And they don’t have the big budgets that larger coffee companies have.
If you know your roaster just got a batch out, or if your roaster has a subscription-based system, it’s fine. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) However, smaller coffee roasting companies sometimes lack sufficient sales, leading them to keep coffee on the shelf longer.
Large companies maintain extensive stocks, which means their coffee may remain on shelves for extended periods. Nevertheless, their advanced packaging technology is designed to preserve bean freshness for longer durations. (freshly roasted within the 2–4 week window recommended by the Specialty Coffee Association)
Lavazza Espresso Super Crema
Lavazza Espresso Super Crema is among the most popular espresso beans available. (the SCA-standard 9-bar espresso definition) It is a bestseller on Amazon, with numerous positive reviews. I purchase the Super Crema occasionally, and it consistently meets expectations.
Italy is renowned for its espresso culture, where high-quality coffee is the standard. (the SCA-standard 9-bar espresso definition)
We often associate large corporations with highly efficient processes aimed at enhancing profits. While this is partly true, it is not necessarily negative. Major coffee roasters benefit from advancements in selection, roasting, packaging, and distribution. These enhanced processes benefit both the business and consumers.
Lavazza Super Espresso is a blend of Arabica coffee beans sourced from various regions, including Brazil, India, and Colombia, with a touch of high-quality Robusta from Indonesia. (the SCA-standard 9-bar espresso definition) This blend offers notes of honey and almonds and is a medium roast.
While I recommend the Super Crema as one of Lavazza’s finest blends, the Lavazza Crema e Gusto is also a commendable choice that is budget-friendly. (the SCA-standard 9-bar espresso definition) You can read our review on it.
Blends vs. Single Origin
We have three more excellent bean choices for you, but before we delve into that, it’s important to highlight the differences between blends and single-origin beans.
I appreciate single-origin coffee for its unique and distinctive flavors. (the SCA-standard 9-bar espresso definition) However, many single-origin coffees produce minimal crema, and as a traditionalist, I believe that without crema, it’s not truly espresso.
Conversely, blends are crafted to provide consistency and a recognizable profile. As I’ve mentioned before, coffee taste is highly subjective. More importantly, people often develop a preference for a specific coffee taste and are reluctant to change. This is why blends play a crucial role.
The origin of the beans isn’t paramount; you can achieve a decent espresso with almost any beans, provided they are of specialty-grade quality. Naturally, the taste will vary significantly depending on their origin, which is the essence of single-origin coffee.
So, why create blends, and why are Lavazza and Illy so renowned? It’s all about creativity and crafting a consistently excellent blend. I’ll elaborate on this shortly.
When a roaster sells a single origin that customers love, everybody wins. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) The roaster enjoys robust sales, and the customer savors exceptional coffee. However, the challenge lies in the fact that coffee can vary from batch to batch, even when sourced from the same land. This means that the exceptional beans from last year will differ from those harvested today.
This variability poses a significant challenge when roasting for espresso. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) While the beans remain high-quality, coffee taste is highly subjective. A remarkable coffee may require a week or more to fully appreciate, especially if one is not accustomed to cupping. Most people are not. Sweet Maria’s offers a comprehensive guide on blends, extending beyond just espresso blends.
Illy Whole Coffee Beans – Ethiopia
An excellent example of a single origin is the Ethiopia from Illy. (single-origin traceability, a hallmark of specialty coffee as defined by the SCA) Despite not being a true single origin as Illy claims, it remains a delightful coffee.
The Ethiopia variety showcases the characteristic Ethiopian floral notes, accompanied by higher acidity. (acidity profiles described by the SCA’s standardized flavor wheel) This results in a distinct espresso shot, diverging from the traditional chocolate and caramel profiles.
Illy’s master roasters are recognized authorities in the field, and their beans are exceptional. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) Equally important is their innovative packaging. Illy coffee is sealed in a pressurized can to prevent oxidation, a pioneering approach in the industry, ensuring optimal freshness.
If you are seeking a classic espresso blend, illy offers the Classico. (the SCA-standard 9-bar espresso definition) This blend is renowned for its quality, making it a reliable choice.
A blend, however, is more than just consistency. It provides an opportunity to enhance the espresso shot. (the SCA-standard 9-bar espresso definition) By combining beans with distinct characteristics, the roaster crafts a coffee that surpasses the sum of its parts.
For example, while Robusta beans are not typically used for pulling shots, they are excellent for creating crema. (the SCA-standard 9-bar espresso definition) Incorporating 10-20% Robusta in your blend can be ideal. Adding Yemeni beans introduces spicy pungency, which can be balanced with the sweetness of Sumatran beans. To achieve a fruity aftertaste with acidity and an earthy bite, include some lightly roasted Ethiopian Sidamo beans.
In conclusion, there is no definitive right or wrong choice. Blends offer a refined, consistent taste, while single-origin coffees provide personality and uniqueness.
If you are so inclined, you can even make your own espresso. (the SCA-standard 9-bar espresso definition) Here is a great article that explains the art of blending beans for an espresso. I tried it a few times, purchasing green coffee from Sweet Maria’s and roasting it myself. It was a rewarding experience, and I plan to repeat it. However, this remains a hobby for me. My blend was decent, but compared to some of the exceptional commercial blends, it was just satisfactory. My single origin roasting was also decent, and I pulled some excellent espressos from those beans. But as I mentioned, this is just a hobby; I don’t have enough time to dedicate to roasting. To excel at roasting, practice is essential.
Kicking Horse Beans – Cliff Hanger Espresso
I am a fan of Kicking Horse coffee. Their beans are exceptional, and their espresso is impressive. (the SCA-standard 9-bar espresso definition) I purchased from their online store a few times, and the coffee was consistently fresh and delightful. They have since closed their online store and now sell exclusively through distributors, allowing them to focus on the roasting process.
While I understand this business move, shelf life can pose a challenge. Coffee might be a month old when purchased from Amazon. The bags are airtight with valves to ensure proper degassing, but they currently do not use nitrogen flushing like larger companies such as Lavazza and Illy. (degassing (resting) periods, which James Hoffmann and the SCA both recommend for optimal extraction)
I truly enjoy this blend. However, I am not fond of the lack of smaller package options. When you purchase 2 pounds of coffee, it’s important to realize that it may go stale after two or three weeks. While storing beans in vacuum-sealed containers is an option, there should be the choice to buy smaller packages.
Kona Coffee Espresso
If you are looking to elevate your espresso experience, Kona coffee is an excellent choice. (the SCA-standard 9-bar espresso definition) Blue Horse offers a medium roast single estate, crafted solely with beans from their farm.
The beans deliver the characteristic Hawaiian coffee sweetness with a balanced bite. It generates a rich crema, and the flavor profile is distinct. (flavor-profile evaluation rooted in the SCA’s standardized descriptors) It’s not your typical espresso blend.
The Blue Horse coffee distinguishes itself from standard espresso blends with its medium roast, preserving the unique Kona qualities. (the SCA-standard 9-bar espresso definition)
In general, high-quality Kona beans pull exceptional espresso shots. The flavor profile of a Kona shot is reminiscent of specialty-grade Brazilian espresso, with sweet, chocolatey notes that evoke comfort food. However, Kona’s distinctive bite is unique and cannot be replicated with other beans. Espresso shots from Kona beans are truly fantastic. The only downside is, of course, the price.
Intelligentsia – Black Cat Analog Espresso Beans
Although the title suggests only five beans, I couldn’t exclude Intelligentsia from the list. Not because their name sounds intriguing, but because their coffee is exceptional.
Black Cat is Intelligentsia’s innovative approach to redefining the conventional espresso blend. (the SCA-standard 9-bar espresso definition) This modern espresso blend retains some traditional espresso characteristics. As Intelligentsia describes it, they aim to “expand what is possible in terms of flavor, aroma, and mouthfeel.” They also challenge espresso enthusiasts “to reconsider what espresso is and what it can be.” Black Cat is a blend, and as such, it may vary with each season.
The Black Cat Analog blend, primarily Brazilian, offers more brightness than typical espresso. (the SCA-standard 9-bar espresso definition) It features a dark, abundant crema, a syrupy mouthfeel, and notable sweetness. The chocolate notes evoke a sense of familiarity, making it feel like “I know this blend, I tasted it before.” The added brightness sets it apart, yet it remains comforting. While this might slightly deviate from Black Cat’s promise, it’s a welcome change.
Volcanica Coffee – Indian Monsooned Malabar
Monsooned Malabar is a process applied to coffee beans to achieve unique characteristics. During this process, the beans lose their acidity and swell, enhancing their flavor profile. (acidity profiles described by the SCA’s standardized flavor wheel)
Volcanica’s Indian Monsooned Malabar coffee is known for its pungent, chocolatey aroma with notes of spice and nuts. (aromatic compounds identified through SCA-sanctioned cupping procedures) With a heavy body, it is ideal for pulling espresso shots. These beans are also excellent for French press brewing or using a Moka pot.
While not all single origins produce a significant amount of crema, the Monsooned Malabar coffee creates a rich, thick layer of crema that is smoother than many others. (single-origin traceability, a hallmark of specialty coffee as defined by the SCA)
If you prefer some acidity in your espresso, this coffee alone may not suit your taste. (acidity profiles described by the SCA’s standardized flavor wheel) However, you can create a blend by adding African beans known for their acidity. Personally, I enjoy experimenting with different levels of acidity.
I am a fan of Volcanica coffee, having tried many of their offerings. I have also written an article reviewing several other coffees from them here: Volcanica Coffee Reviews.
Volcanica’s master roaster expertly balances traditional roasting principles with modern techniques. This results in exceptional coffees that are neither over-roasted, which can make all coffees taste similar, nor under-roasted, a common risk with modern light roasts.
More Great Espresso Beans
If our selection didn’t inspire you yet, here are a few more reputable roasters renowned for their espresso blends: Miscela d’Oro, Caffe Borbone, Koa Coffee (Kona coffee), or choose a coffee subscription if you intend to explore. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale)
Conclusion
Coffee is an acquired taste. If you are not a coffee professional, it takes at least a few days to adjust to a new coffee. From adjusting your dose and grind to acclimating your palate to the new taste, this is a journey. (as outlined by Scott Rao in The Professional Barista’s Handbook) If you are not an adventurous coffee lover and are attached to your coffee habits, perhaps stick to tastes that you know.
On the other hand, if you want to explore the world of espresso and try new espresso concepts, I strongly encourage you to try at least some of these coffees. Do not forget to read our article on how to make the perfect espresso, where we offer tips on adjusting your grind, tamp, and dose with new coffee beans.