As in the traditional roasted coffee market there are
also many different qualities of Espresso, ranging from purely
mainstream blends to top-of-the range offerings of great
quality.
Global consumption of Espresso coffee is such that it is a
separate, stand-alone market alongside the market for Whole Bean,
and that for Roast and Ground coffee. And in the Espresso market
one also finds blends* that consist of commonplace, if not ordinary
coffees alongside really good quality. Basically an entire range of
qualities that are all sold as Espresso. So the answer really is
that Espresso can be both mainstream and specialty…
Views on this tend to differ between the United States
and Europe. The US view is that, mostly, it ranks as
specialty. This is probably due to the fact that for many in this
market Espresso is a relatively new consumer product and, one that
is 'different'. But Europe has known Espresso for many, many
decades and consumers there definitely look at it as a separate
life style product. But one whose quality, as is the case with
traditional coffee, can range from ordinary to truly
exceptional.
For exporters it is important to recognise that the
green bean quality requirements for Espresso are different from
those for the traditional roasted coffee market, particularly when
it comes to high quality. Espresso is made using hot,
boiling water under pressure. This results in a more pronounced
exploitation of the flavour components found in a roasted coffee
bean than is obtained from the traditional percolation or filter
process. The pressure process accentuates and sometimes even
changes certain flavour aspects. And the result of this is not
always positive because some flavours may become too intense or, in
extreme cases, may even 'turn', i.e. they become unpleasant…
For more on coffee quality see Chapter 11 of the Guide. For more
on Espresso itself see topics 12.09.04 and 05. But for a thorough,
in-depth overview we recommend to read 'Espresso Coffee' by Andrea
Illy and Riantonio Viani, Academic Press London, ISBN
0-12-370670-X.
*The vast majority of Espresso brands are blends.
Posted 31st of August 2006.