When buying, look for beans lots with:
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Medium natural acidity (so you don't need to roast too dark to bring out the acidity) and even if you roast to the start of second crack you will still have full mouthfeel , some body and sweetness.
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Dense, even beans
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Clean processing (washed or pulped natural)
Here are suggested espresso-friendly origins and varieties:
| Origin | Varieties | Flavor Profile (Espresso) | Roast Target |
|---|---|---|---|
| Brazil (Minas Gerais, Cerrado, Sul de Minas) | Bourbon, Catuai, Mundo Novo | Chocolate, nutty, caramel, mild fruit — classic espresso base | Medium-dark (just past first crack) |
| Colombia (Huila, Antioquia) | Caturra, Castillo, Typica | Balanced, sweet, toffee and citrus hints — adds brightness and sweetness | Medium |
| Guatemala (Antigua, Huehuetenango) | Bourbon, Carivore Caturra, Typica | Cocoa, stone fruit, brown sugar — deep sweetness, great body | Medium |
| El Salvador / Nicaragua | Bourbon, Pacamara | Syrupy, chocolate, subtle fruit — great for single-origin espresso | Medium-dark |
| Ethiopia (Sidamo) | Heirloom | Floral, tea-like, fruity — good for modern “specialty” espresso | Light to medium (careful roast) |
| Sumatra (Lintong, Aceh) | Typica | Earthy, spicy, heavy body — perfect for blending | Medium-dark |
| India (Kaapi Royale, Plantation A) India (Monsoon Malabar) | Robusta or Arabica Robusta or Arabica | Deep crema, spice, cocoa bitterness Deep crema, spice, cocoa bitterness | Dark, small % in blend Dark, small % in blend |
- Don't choose something like a Ethopian Yirgacheffe which is a great filter coffee. This bean is sour, fruity but acidic. To roast the acidity out of the bean you would have to go so dark that the coffee would loose sweetness and body.
🔬 2. Suggested Blend Formulas
You can roast each origin separately, then blend post-roast to fine-tune balance.
💎 Classic Italian-style Espresso Blend
| Component | Ratio | Roast | Role |
|---|---|---|---|
| Brazil Bourbon | 50% | Medium-dark | Base sweetness & chocolate |
| Colombia Caturra | 30% | Medium | Balance & mild acidity |
| India Robusta (Kaapi Royale) | 20% | Dark | Crema & strength |
→ Result: Thick crema, chocolate/caramel profile, low acidity, perfect with milk.
🌸 Modern Specialty Espresso Blend
| Component | Ratio | Roast | Role |
|---|---|---|---|
| Guatemala Bourbon | 40% | Medium | Body & sweetness |
| Ethiopia Heirloom | 40% | Medium-light | Fruity, floral top notes |
| Brazil Catuai | 20% | Medium-dark | Base & balance |
→ Result: More aromatic, juicy espresso with higher sweetness and layered flavor.
🔥 3. Roast Strategy Tips for Espresso
Espresso extraction highlights both sweetness and roast flaws — so aim for:
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Even development: 20–25% development time ratio after first crack.
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No tipping/scorching: Keep charge temps moderate.
You want a somewhat flatter curve to increase development, but you don't necessarily want to change your drop temperature. So, using the same bean you might roast 10-30% longer for an espresso roast than a drip roast.
Roast depth:
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Light → brighter, acidic espresso (good for fruity beans).
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Medium → sweet, balanced espresso.
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Medium-dark → chocolatey, creamy, traditional espresso.
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Rest time: Always rest 5–10 days after roasting before pulling espresso — CO₂ affects extraction and crema.
⚙️ 4. Buying Tips
When shopping for green beans:
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Check density (high-density = more flexible in roast).
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Avoid very bright African coffees for your first espresso roasts.
🧾 5. Sample Roast Plan (for a Brazilian Bourbon)
Roaster: 1 kg drum
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Charge: 195°C
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Dry end: 5:00
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First crack: 9:00 (198–200°C)
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Drop: 11:00 (208–210°C)
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Development ratio: ~20%
→ Medium-dark roast, chocolate, almond, caramel. --------------------------------------------------------------------
Using a Behmor 2020 ... my plan
the Behmor 2020SR is a solid home drum roaster for espresso roasting. It’s gentle, has good thermal momentum, and allows for repeatable profiles once you learn how to manage its heat curves.
⚙️ 1. Understanding the Behmor for Espresso
The Behmor 2020 uses preset power levels (P1–P5) and manual overrides rather than full PID control.
Key Behmor traits to keep in mind:-
Slower heat response → favors medium to medium-dark roasts.
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Lower convective airflow → easier to develop syrupy, chocolatey espresso beans.
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Best batch size: 250–300 g (for consistent drum temps and airflow).
☕️ 2. Espresso Bean Strategy for the Behmor
Since the Behmor naturally encourages smooth, full-bodied roasts, choose low-acid, dense beans. Perfect for:
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Brazil Bourbon or Catuai (base)
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Colombia Caturra or Castillo (sweetness)
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India Kaapi Royale Robusta (optional crema & strength)
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Optional modern touch: small % of Ethiopia Guji or Sidamo Heirloom
🧪 3. Recommended Blend (Behmor-Optimized)
Classic Balanced Espresso (beginner-friendly)
Component % Purpose Brazil Natural Bourbon (Minas Gerais) 50% Chocolate base Colombia Washed Caturra (Huila) 30% Sweetness & mild acidity India Robusta Kaapi Royale 20% Crema & depth Optional tweak: Replace Robusta with 10% Sumatra Typica for more earthy complexity and lower caffeine.
Modern Specialty Espresso (fruitier)
Component % Purpose Brazil Catuai (Natural) 40% Chocolate base Guatemala Bourbon (Antigua) 40% Brown sugar & fruit balance Ethiopia Sidamo Heirloom (Washed) 20% Floral top notes → Use a slightly lighter roast to preserve aromatics.
🔥 4. Behmor Roast Profile (Medium–Dark Espresso)
Here’s a tested Behmor 2020 roast plan (300 g batch) for espresso balance:
Stage Time (min) Target Temp (approx.) Power Notes Drying 0–5:00 ~150 °C P5 Even yellowing; beans still grassy. Maillard 5:00–9:00 150–190 °C P4 Light brown, caramel aromas. 1st Crack Start ~9:30–10:00 ~196 °C P3 Listen carefully — Behmor muffles cracks. Development 10:00–11:30 ~208–210 °C P3 or P2 1.5–2 min after 1st crack start. Drop/Cool ~11:30 — Cool immediately Use the Behmor’s cooling cycle + door open. Development Ratio: ~20% of total roast time.
→ You’ll get a medium-dark roast, sweet with low acidity and syrupy body. Perfect for espresso.🧊 5. Post-Roast Tips
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Rest: 5–10 days minimum (7 is ideal) before pulling espresso.
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Storage: Airtight, dark, one-way valve bag.
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Dial-in guidance:
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Dose: 18 g in / 36 g out / 28–32 s (9 bar, 93 °C)
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Grind slightly finer than for medium roasts.
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