Month: January 2025

Coffee lovers and baristas often debate the best roast for espresso versus filter brewing, but what if there was one roast profile that could do it all?

The omni roast is a versatile approach to coffee roasting that delivers a balanced and delicious cup, whether brewed as an espresso or a pour-over. In this article, we’ll explore the science behind omni roasting, its benefits, brewing tips, and why it’s becoming a favorite among specialty coffee roasters and drinkers alike.

The Science Behind Omni Roasting

Omni roasting is a method designed to strike a balance between the brightness and complexity of filter roasts and the deeper, caramelized flavors of espresso roasts. Traditionally, coffee beans are roasted differently depending on their intended brew method. Filter roasts are typically lighter to preserve acidity and clarity, while espresso roasts are developed longer to enhance body and sweetness. At Fábrica Coffee Roasters, we follow the same logic: we roast our filter coffee lighter and our espresso coffee to a medium-dark profile.

When we first introduced our Santa Fé decaf, we initially offered it only for espresso. However, over time, we recognized its potential. Through various roasting experiments, we arrived at an intermediate omni roast. We tested it across different brewing methods and found that from V60 to espresso, this roast level provided an excellent balance.

In this sense, an omni roast finds the sweet spot where the coffee remains vibrant for filter brewing while still having enough development for a well-balanced espresso.

Key factors that influence an omni roast include:

• Roast Development: Finding the optimal end temperature and time to preserve aromatics without under-developing the beans.
• Caramelization & Acidity: Balancing sweetness with acidity so the coffee shines in multiple brewing methods.
• Origin & Processing Method: To achieve a successful omni roast, it’s essential to first understand the coffee you’re working with. Some coffees, such as certain Ethiopian varieties or honey-processed beans, adapt better to omni roasting than others. Ethiopian coffees tend to have a natural acidity that can withstand a slightly darker roast, while honey-processed beans possess inherent sweetness, making them more versatile.

The History of Omni Roasting

Omni roasting is a relatively recent concept in the coffee industry, emerging from the evolution of specialty coffee roasting and shifting consumer preferences.

Around the 2010s, some roasters began challenging the traditional idea that different brewing methods required separate roast profiles. Inspired by Nordic-style roasting, which favored lighter profiles with pronounced acidity, Scandinavian roasters led the movement by treating coffee as a versatile product rather than locking it into a specific brew method. At Fábrica Coffee Roasters, we also draw inspiration from this Nordic-style approach, focusing on highlighting the coffee’s natural characteristics through careful roast development.

Why It Gained Traction

The growing diversity of home brewing methods played a significant role in the rise of omni roasting. Coffee enthusiasts began experimenting with various techniques, from pour-over and espresso to AeroPress and immersion methods, often switching between them depending on convenience and preference. This shift in consumer behavior encouraged roasters to develop a more versatile roast profile that could perform well across different brewing styles.

At the same time, roasters recognized that an omni roast allowed them to highlight the unique characteristics of coffee origins while maintaining balance. By carefully managing roast development, they could create a profile that preserved acidity and clarity for filter brewing while also offering enough depth and sweetness for espresso. This approach ensured that the coffee’s inherent flavors were showcased, regardless of the brewing method.

Additionally, sustainability and inventory management became crucial factors in the adoption of omni roasting. Maintaining separate roast profiles for different brewing methods required more resources, increased production complexity, and sometimes led to unnecessary waste. By embracing an omni roast approach, roasters could streamline their operations, reduce excess stock, and offer a more efficient, flexible product to their customers.

Today, omni roasting is a recognized approach embraced by many specialty coffee brands worldwide. It aligns with the modern coffee drinker’s demand for versatility, quality, and simplicity.

Brewing an Omni Roast: Tips & Tricks

Since an omni roast is designed for multiple brew methods, here’s how to get the best out of your coffee:

For Espresso:

• Use a slightly coarser grind than a traditional espresso roast.
• Lower the dose slightly (e.g., 18g instead of 20g for a double shot) to balance brightness and body.
• Experiment with longer extractions (e.g., 1:2.5 ratio) to bring out sweetness.

For Filter Brewing:

• Stick to a medium-coarse grind to highlight clarity and balance.
• Adjust water temperature between 92-96°C based on how much brightness you prefer.
• Allow for a slightly longer brew time than a traditional light roast to extract enough sweetness.

Conclusion: A Balanced Approach to Roasting

At Fábrica Coffee Roasters, we balance tradition with innovation. While we continue to roast each coffee to bring out its fullest potential, we’ve also embraced omni roasting for our decaf, select blends, and special releases to offer greater versatility. This approach allows our customers to explore different brew methods without compromising quality or flavor.

By thoughtfully combining both conventional and omni roasts, we ensure every coffee delivers a memorable experience—whether you’re pulling an espresso shot or enjoying a filter brew.

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Finding the right espresso recipe for each coffee can be tricky. Often, we want to try a new origin or a different coffee from what we’re used to, but we end up frustrated with the calibration process. As a result, we play it safe and stick to the coffee we already know.

Many coffee lovers struggle with dialing in espresso. That’s why we created this guide — to help you calibrate your espresso with confidence. We teamed up with Danielle, a roaster at Fábrica Coffee Roasters and an experienced barista, to talk about what she considers the fundamental steps, the golden rules of espresso, and the tricks to getting it right.

Introduction – Why is Dialing In Important?

Danielle is currently one of the roasters at Fábrica Coffee Roasters and is responsible for ensuring that the roasted coffee served in the stores is exactly as intended. With over four years of experience as a professional barista and roaster, we knew she would be the perfect person to explain the calibration process and its importance.

–         Why is espresso calibration important?

1. Balance of Flavors: Proper dialing in helps balance acidity, sweetness, bitterness, and body in the cup, avoiding overly sour or bitter shots.
2. Consistency: It allows you to achieve repeatable results, ensuring each espresso tastes great and meets the same standard.
3. Showcasing the Coffee: Every coffee has unique characteristics based on its origin, roast, and processing. Dialing in highlights those qualities, letting the coffee shine.

In short, dialing in is about mastering your brewing variables to bring out the coffee’s best flavors while maintaining consistency in every shot.

Step 1: Choosing the Right Espresso Coffee & Starting Ratios

“When I don’t know the coffee, and my only references are the packaging details (flavor notes, origin, and process), I always start with the coffee-to-water ratio. Assuming we’re working with a double portafilter basket and following a 1:2 ratio, I begin with:

18g of ground coffee (in) for a final yield of 36g of extracted espresso (out).

This starting point has been very useful to me, and I consider it a golden rule because it helps me understand the coffee’s potential and gives me a basic idea of its main characteristics.”

 

Step Two: Tasting and Adjusting the Ratio for Flavor Profiles

“The next step is to taste the coffee and understand its overall flavor profile. Generally, when dialing in an espresso, I tend to categorize coffees into two broad flavor groups and then adapt the recipe accordingly. Let’s look at these groups and what they indicate:”

• Chocolatey, nutty, round: A coffee with this type of flavor profile allows for more dilution since too much concentration can extract excessive bitter compounds. In this case, I slightly increase the yield for a sweeter, rounder cup—for example, 18g of ground coffee for a final yield of 40g.
• Fruity, floral, delicate: If the coffee leans toward these flavors, it benefits from a higher concentration to enhance its characteristics. Since a 1:2 ratio is already relatively concentrated, we can stick to the initial parameters and start adjusting other variables.

Step 3: Adjusting the Espresso Dose for Better Flavor

Once we have a clearer idea of the direction a specific coffee is taking us, we can decide whether to adjust the dose, meaning the initial amount of coffee.

Danielle explains that adjusting the dose alters the 1:2 ratio, but the impact on flavor differs from simply adding or removing water. When we increase the dose, we extract more soluble solids—more flavor and aroma components.

So, when should we adjust the dose?

• When the coffee tastes flat or weak.
• If the coffee is fruity or we feel it could have more intense flavors.
• When the coffee is more chocolatey, and after increasing the yield, we find that the body and sweetness have improved, but there’s still room for more intensity and acidity.

“This step is delicate, and I recommend increasing the dose very gradually—by just 0.1g at a time. This small increment ensures precise control over flavor adjustments without drastically altering the extraction, making it easier to identify the ideal balance” For example:

• First shot: 18.1g – taste it.
• Second shot: 18.2g – taste it.
• Repeat until satisfied.

We asked Danielle to give us a real-life example using two of our espressos, where she adjusted a recipe for a fruity espresso and a chocolatey espresso. Here’s what she shared

 

Step Four: Grinding and Extraction Time

What else affects espresso dialing? Two key factors: grind size and extraction time. However, at a beginner level, we believe it’s more important to first master the previously mentioned factors before moving on to these. Here’s why:

• Grind size: Every grinder is different, with countless grind settings. To understand the basic principles of espresso extraction, it’s essential to first control the initial ratio factors. In many cases, the results of grind size adjustments can also be achieved by changing the coffee dose, which in a double portafilter can range from 18g to 21g.
• Extraction time: The ideal extraction time is typically between 25 to 30 seconds, but this is only a guideline. Variations are normal as long as the espresso remains balanced in flavor. According to SCA(Specialty Coffee Association) standards, extraction time should be considered as a reference rather than a strict rule. Since it depends on previous decisions regarding ratio and dilution, it can often be adjusted indirectly.

How do you know when to adjust the grind size?

• If extraction is too long: Using the initial ratio, the 36g yield takes 50 seconds → Coarsen the grind.
• If extraction is too short: Using the initial ratio, the 36g yield takes 15 seconds → Finer grind needed.

Final Espresso Tips & Danielle’s “Golden Rule”

• Portafilter basket: Knowing your equipment is crucial, particularly your portafilter basket capacity, to properly adjust the coffee dose:
  • Single: 8g in → 16g out (never go below 8g)
  • Double: 18g in → 36g out (never go below 18g)
• Tamping: Even distribution and proper tamping ensure a balanced extraction, allowing water to flow evenly through the coffee.
• Taste, but don’t over-caffeinate! Just like in wine tastings, when experimenting with espresso recipes, it’s okay to spit out the coffee.
• Calibration is a learning process of trial and error. Repetition helps refine your palate and discover your preferences. Most importantly—embrace the journey! Experimenting with different variables can be both exciting and rewarding, helping you deepen your understanding of coffee while refining your skills. Enjoy the process and have fun!

Troubleshooting Common Issues

Understanding espresso’s flavor defects helps determine what to adjust:

• Too acidic? Short extraction or low yield → Increase extraction time.
• Too bitter? Over-extracted or high yield → Reduce dose or yield.
• Salty taste? Extreme over-extraction → Use less coffee or adjust grind size coarser.

Conclusion and Checkpoints 

In this article, we covered the basic principles of espresso calibration. With insights from our roaster and professional barista Danielle, we explored the golden rules of espresso and what to look for when tasting.

• Aim for flavor balance: Adjust acidity, sweetness, bitterness, and body.
• Follow the 1:2 ratio:
  • Double: 18g in → 36g out
  • Single: 8g in → 16g out
• Taste and adjust for flavor profiles:
  • Chocolatey/nutty: More dilution.
  • Fruity/delicate: More concentration

Most importantly, have fun! Learning to dial in espresso should be an enjoyable and rewarding experience. Share your results with us on social media or reach out with any questions!