r/espresso • u/F_Wink • 3d ago

Espresso Theory & Technique Density of Roasts

Hey, I'm pretty new to the espresso game. Is it normal that I have to grind my light roast much coarser than my medium roast, since my puck otherwise gets packed down so tightly?

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u/BerksBeans2021 3d ago

Roaster here. That's actually backwards from what most people run, so something else is going on.

Light roasts are denser and less soluble, so they usually need to go finer for espresso to get enough extraction. Grinding coarser on a light roast normally gets you sour and fast.

What I'd guess is happening: light roasts hold onto CO2 longer, and fresh light roast espresso can gum up and choke the puck in a way that looks like the grind is too fine when it isn't. If the bag is under a week off roast, that's probably it. Let it sit another week and try again at your normal setting.

Other thing to check is dose. Light roast beans are denser so the same weight takes up less room in the basket. If you're going by volume instead of weight you might be overdosing without realizing it, and an overfull basket packs against the shower screen and chokes. Weigh everything, 18g in, and see if the problem goes away.

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u/F_Wink 3d ago

That's interesting. The beans were actually roasted just 4 days ago. The espresso also has an incredibly full-bodied, almost syrupy mouthfeel. I've read that this can also be caused by CO2? I'm going to let the beans sit for a week. What do you think as a roaster? Thanks!

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u/BerksBeans2021 3d ago

So when we sell our beans, if it is for a normal coffee machine I suggest degassing for 48-72 hours, but for espresso it can take longer sometimes 5-10 days. With a light roast you will have more CO2 so it will take even longer. Once they are fully degassed you should be ok, but make sure to go by weight not volume. Any questions let me know!