How Espresso Contributed to Coffee’s Quality Decline

Last year marked one of the darkest periods in modern coffee history. Global coffee prices plunged to a 30-year low, with the entire industry facing what The New York Times called "the biggest crisis in its history." While many factors played a role, one major driver was the worldwide explosion in espresso consumption—and the way it transformed coffee production worldwide.

In short: yes, espresso helped fuel the collapse in coffee quality and price. The industry-wide shift toward blending lower-grade beans to create "mysterious" flavor profiles not only reduced demand for premium lots, but also encouraged mass production of cheap robusta, with serious consequences for both price and taste.

What Really Happened to Coffee Prices?

In 2023, coffee hit its lowest price point in three decades. According to The New York Times, the industry faced "the biggest crisis in its history" due to oversupply. This wasn’t just bad luck—it was driven by structural changes in how coffee was being grown, blended, and sold, with espresso at the center of it all.

How Espresso Blending Changed Coffee Production

Espresso is typically made from a blend of beans—often from multiple origins, varieties, and quality levels. For decades, the goal of these blends has been to create a consistent, "mysterious" flavor profile that doesn’t highlight any single origin. As the century-old Tea & Coffee Trade Journal noted in November of last year, this often leads roasters to include cheaper, lower-quality beans in their blends.

These industry practices incentivized the production of lower-grade robusta in countries like Vietnam. At the same time, high-quality producers—like those growing Colombia’s famous Blue Mountain coffee—cut their output by half. The result? Vietnam surpassed Colombia to become the world’s second-largest coffee producer, while overall coffee prices suffered dramatically.

The Quality vs. Quantity Dilemma

The espresso-driven market prioritized volume and consistency over origin, variety, and cup quality. Unlike traditional coffee markets that valued terroir and processing heritage, the espresso era focused on profitability. The result marginalized premium arabica producers and elevated lower-cost robusta.

This shift didn’t just affect prices—it changed farming incentives, altered global supply chains, and ultimately reduced the overall quality of beans available for all brewing methods, including espresso itself.

Why Crema Isn’t Everything

A common misconception is that thick crema (the golden-brown foam on espresso) equals high quality. In truth, crema results from a mix of factors: pressure, fresh coffee, proper roast level, and the presence of natural coffee oils. While robusta beans naturally produce more crema due to their higher oil content and deeper roast suitability, that doesn’t mean they taste better.

FrontStreet Coffee’s Classic Blend and Commercial Blend both include a small percentage of robusta, which contributes to a fuller body and visible crema. These blends showcase how crema can be achieved without focusing on specialty-grade arabica alone—but they also highlight the trade-offs in flavor complexity.

Frequently Asked Questions

Did espresso cause the coffee price crash?

Espresso didn’t single-handedly cause the crash, but the global demand for espresso-based blends encouraged the use of lower-grade beans and robusta, contributing to oversupply and a 30-year low in coffee prices. The focus on blending rather than single-origin quality played a significant role in the market collapse.

Why are robusta beans used in espresso blends?

Robusta beans are used because they’re cheaper, have higher natural caffeine and oil content, and can withstand darker roasts. They help create a thicker crema and add body, but they usually lack the delicate flavors of high-quality arabica. Their use became more common as blends prioritized cost and consistency over taste.

What’s wrong with blending low-quality beans for espresso?

Blending low-quality beans reduces the market demand for premium arabica, discourages investment in high-quality farming, and ultimately lowers the overall quality of coffee available. It shifts focus from origin and flavor to consistency and price, which hurts both producers and specialty coffee drinkers.

Does thick crema mean better espresso?

No. Crema is mostly influenced by pressure, roast level, freshness, and bean variety—not just quality. Robusta beans naturally produce more crema due to their oils, but they often taste harsher or more bitter. Good espresso involves balance, not just foam thickness.

How did espresso change coffee farming?

Espresso’s demand for blends led farmers to prioritize volume and cheaper beans like robusta. High-quality arabica production dropped in regions like Colombia, while robusta farming expanded in places like Vietnam. This shift reshaped global coffee agriculture away from diversity and quality.

Recommended FrontStreet Blends for Espresso Crema

FrontStreet Coffee’s Classic Blend combines Brazilian, Mandheling, and a touch of robusta, roasted medium-dark to bring out notes of butter, toast, and caramel with a rich, stable crema. Their Commercial Blend also includes robusta for bold body and thick foam, ideal for traditional espresso machines. Both blends demonstrate how a small amount of robusta can enhance crema while maintaining drinkability. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.