House Notes: The Espresso Myth

Hey friends,

Things have been quiet on the Guesthouse front for the past two months because I’ve been focusing on getting my real estate brokers license to run a value-centered business with Lizzie, designing our new coffee event that will be all over Denver in the very near future, and reimagining parts of the Guesthouse brand, including logos, bags, etc. Most of those boxes are now checked and there will be lots of relevant updates coming soon. 

Until then, onto the good stuff.

If there’s one aspect of coffee that I enjoy demystifying more than anything else, it’s this: 

There’s no such thing as an “Espresso Bean.”

Yep, you read that right. And oh, do I love watching people’s reactions when I tell them why.

All coffee beans are essentially the same—seeds from a fruit (called a coffee cherry) that are processed, roasted, and ground before being brewed into what we affectionately call “coffee.” Simple, right? Not exactly.

While all coffee starts with the same type of bean (either Arabica or Robusta, most commonly), how that bean is used depends on the method of preparation. What makes a coffee “espresso” doesn’t come from a special type of bean—it comes down to how the coffee is ground and brewed.

Espresso is made by forcing hot, pressurized water through finely ground coffee in about 20–30 seconds. The fine grind size creates resistance, allowing for rich extraction in a short amount of time. The result? A 1–2 oz shot of bold, creamy coffee with a layer of crema on top. That satisfying whir of an espresso machine and the steam you see? That’s the pressure doing its job.

From the customer’s side of the counter, espresso may seem straightforward—but good espresso is equal parts science and art. The best cafes “dial in” every detail—grind size, water temperature, shot timing, and pressure—to match specific roast profiles and extract the ideal balance of flavors. This is why two shops using the same beans can serve completely different espresso experiences.

Even more interesting: those same beans used for espresso can be ground much coarser and brewed with a French Press. That method uses immersion—coffee grounds steep in hot water for about four minutes before being separated by pressing a metal filter through the brew. Same bean, totally different flavor profile and texture.

So while you can technically use any roast or origin for espresso, certain beans tend to perform better than others depending on their density, solubility, and roast level. (We’ll dig into that next week.)

Next time you’re at a party and need a fun fact, tell someone that espresso isn’t a type of coffee bean—it’s a method of brewing. And now you know why.

I hope this adds value to your morning ritual—because coffee isn't just about what’s in your cup, but what you know about it.

Stay curious,

Ian & the Guesthouse Team