When selecting espresso coffee, start with the bean type. Espresso typically works best with a blend of Arabica and Robusta beans, as they offer a balance of flavor, body, and crema. Arabica provides sweetness, acidity, and complex flavors, while Robusta adds depth, bitterness, and the rich crema essential for a good shot. If you prefer a smoother and more nuanced espresso, go for 100% Arabica, while a blend with some Robusta can give you more punch and crema.

Pay close attention to the roast level. Espresso roasts are usually darker to enhance the bold and intense flavors that stand out in a small, concentrated shot. Medium-dark to dark roasts are most common, as they highlight the rich chocolate, caramel, and nutty flavors typically desired in espresso. However, don’t confuse “dark” with “burnt.” A quality roast will preserve the bean’s natural flavors while offering depth and balance.

The origin of the beans can significantly influence your choice. Single-origin coffees offer distinct regional flavors: Ethiopian beans tend to be fruity and floral, Brazilian beans provide nutty and chocolatey notes, and Sumatran beans are earthy and full-bodied. Blends, on the other hand, are crafted to combine complementary characteristics, delivering a more balanced cup suitable for various espresso styles and milk-based drinks.

Finally, consider freshness and grind size. Coffee beans lose their peak flavor weeks after roasting, so choose freshly roasted beans, preferably from a local roaster. Look for a roast date on the packaging, and aim to use the beans within 2–4 weeks of roasting. For the grind, if you’re grinding at home, invest in a burr grinder for consistency, as espresso demands a fine and uniform grind. Pre-ground coffee can be convenient but often lacks the freshness and precision needed for a perfect shot.