Espresso and Pour-Over Tasting Journey with Medium Roast Coffee

You’ve tasted a bright, juicy espresso and wondered: is this really espresso? Or just a concentrated filter? The journey from chasing individual flavor notes to appreciating balance—and back again—is common among coffee professionals. This is the story of one such journey, told through a single mystery medium-roast coffee used for both espresso and pour-over.

If you want a balanced espresso that still shows fruitiness, aim for a medium roast. This coffee was brewed at 94°C with 19–21g dose, 350ml water for pour-over, and 20g dose for espresso. It showed sweet plum acidity, full body, and clean finish in both methods.

The Shifting Goalposts of Coffee Tasting

Early in my coffee journey, I chased flavor notes like a kid spotting Easter eggs. Finding a whisper of citrus in an espresso felt like a triumph. But over time, I began to question: if an espresso has vibrant flavors but lacks balance, is it still espresso? The industry has moved from single-note intensity toward a more holistic approach—flavor within the frame of balance.

Roast Level: Finding the Sweet Spot

I moved from light to medium-dark roasts, eventually settling on medium as the most reliable balance point. Light roasts can express high acidity and delicate aromas but often lack the body and bitter-sweet scaffolding needed for a well-rounded shot. That’s not to dismiss light roast espresso—it’s just much harder to get right.

The Coffee and Setup

The coffee used for this test was from an unnamed source—its blend or origin details were unavailable. It was fresh, roasted about a week prior, and never opened. No information on the roast profile beyond “medium,” and no stated origin or processing method. The experiment spanned both pour-over and espresso methods using the same batch.

Equipment included a La Marzocco Mistral espresso machine, Mazzer Mini grinder, and Hario V60 for pour-over. The coffee was used in two protocols: one for filter, one for espresso, all within the same week of roast date.

Pour-Over: Simplicity with Nuance

The pour-over was straightforward, using a method inspired by the 2011 COE Colombia #3 winner—which incidentally also worked well as espresso. With 20g of coffee, a coarse grind, 94°C water, and a 60ml bloom for 45 seconds, the total brew was 350ml in about 2 minutes 30 seconds.

The resulting cup was soft and rounded. Though the roast was on the lighter side of medium, the acidity—described as gentle plum rather than sharp citrus—was well-integrated. Sweetness matched the acidity, and the mouthfeel was smooth, with no off-flavors. However, the cup lacked lingering aftertaste and any real bitterness to anchor the brightness. Likely, this was due to slight under-extraction. Still, it was a clean, approachable cup.

Espresso: Surprising Balance in a Light Cup

Moving to espresso was a gamble. With around 100g of coffee left, I aimed to pull at least one good shot and a milk drink. Using 20g dose in the La Marzocco Mistral, I went through several adjustments—grind fineness, dose weight, and flow rate—to get a workable result. In total, four shots were pulled: two espressos and two cappuccinos.

The espresso surprised me. Despite the light roast, there was no overwhelming sourness. Instead, the cup presented sweet plum acidity backed by a mild bitterness and a round, nearly full body. It wasn’t heavy, but it sat on the fuller side of light. The crema was present, and the aftertaste was clean and lingering—a sign of balance achieved. There was little confusion about the flavors: this was a sweet, tart, and mildly bitter coffee with a clear structure.

Cappuccino: Milk Compatibility Test

Milk drinks are where many light roast espressos fall apart. The acidity can clash with milk, and low bitterness lets the dairy dominate. But this coffee held up.

I extended the extraction by 2 seconds to boost body and sweetness. The result was a cappuccino where milk didn’t obliterate the coffee character. Instead, a hint of cocoa emerged, blending into a milky-chocolate tone. The plum acidity added a fruity note, and the inherent sweetness paired nicely with lactose. The drink was approachable and surprisingly well-balanced—not a traditional cappuccino, but far from unpleasant.

Reflections and Industry Notes

This coffee reinforced a key idea: light-to-medium roasts can work in espresso if handled with care. The key lies in achieving balance—where acidity, sweetness, and a touch of bitterness coexist without any one element overpowering.

In conversation with roaster Michael, he noted that competition coffees need balance first, then flavor. For personal preference, he leans toward slightly imbalanced acidity—but uses storytelling to guide judges toward balance in their perception. For this coffee, he might describe it as: “extremely soft plum acidity and clear sweet fruit, grounded by mild cocoa bitterness for a clean, layered finish.”

Frequently Asked Questions

What roast level works best for balanced espresso?

Medium roast is often the most reliable for balanced espresso, offering enough body and bitterness to complement acidity and sweetness. Light roasts can work but require precise brewing to avoid sourness or thinness.

Can you use a light roast coffee for espresso?

Yes, but it’s challenging. Light roast espresso tends to be brighter and more acidic, with less inherent body. To make it work, you need careful grind adjustment, proper extraction time, and often a higher dose to build texture.

How important is balance in espresso compared to flavor notes?

Balance is critical. A great espresso may have distinct flavors, but if acidity, sweetness, and bitterness aren’t in harmony, the cup becomes unpleasant or one-dimensional. Most experts now prioritize balance over singular flavor impact.

Why did the cappuccino not taste overly milky?

The coffee’s natural cocoa-like bitterness and mild sweetness helped it hold up in milk. Extending the espresso shot extraction by 2 seconds also added body and sweetness, allowing the milk to integrate rather than dominate.

What pour-over method was used for this coffee?

A Hario V60 was used with 20g coffee, a coarse grind, 94°C water, a 60ml bloom for 45 seconds, and a total of 350ml water over 2 minutes 30 seconds. This approach mirrored techniques used for COE-winning Colombian coffees.

How long should espresso beans be rested before use?

This coffee was used one week after roasting with good results. Most medium roast espresso beans perform well after 7–14 days of rest to allow CO2 to dissipate and flavors to stabilize.

Recommended FrontStreet Medium Roast Beans

For those seeking balanced medium roast coffees suitable for both espresso and pour-over, try FrontStreet Coffee’s Brazil Queen Manor—offering notes of caramel, peanut, and chocolate with a sweet, rounded body. Alternatively, the Strawberry Candy Espresso combines tropical and citrus tones with a soft sweetness, ideal for milk drinks. For something more classic, the Jamaica Blue Mountain No.1 delivers balanced acidity, chocolate, and nuttiness, perfect for filter or espresso. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.