Even a trip to your local coffee bar means that, far from being offered 'regular vs. decaf' coffee, what awaits is a set of alternatives that go far beyond such simple choices. The development of Blonde Espresso has introduced an element that is, at once, a disruption in, as well as a part of, our daily coffee rituals, but how different is this variation from the standard dark roast espresso of decades ago? The answer, rather surprisingly, is not merely a product of marketing but is largely linked to roasting.
Understand the Roasting Spectrum
In order to clarify the distinction between blonde coffee and classic coffee, one has to take a closer look at the roasting process. All coffee starts as the green seeds inside a cherry. The heat applied during roasting transforms these seeds into the brown beans we recognize.
Traditionally, espresso is made from dark-roasted coffee beans. The beans are roasted at high temperatures (exceeding 430°F, or 220°C), which causes them to crack twice. The high temperatures bring the oils from the depths of the beans to the top, thus making the coffee beans shine with a layer of oil. The beans develop a rich, smoky, and bitter taste, making them ideal for making Italian espresso.
Blonde espresso, on the other hand, is a light roast. The beans are roasted for a short period of time at a low temperature, typically no longer than the "first crack" point. Since the beans are not exposed to high temperatures, they maintain their density, which means that they remain non-oily. The beans are light brown in color, with a flat finish. The roast is less processed, keeping the natural properties of the beans, which gives it a bright, more acidic taste.
Analyze the Flavor Profiles
The most noticeable difference for the consumer is the taste. Your preference will depend heavily on what you value in a coffee experience.
Blonde: Bright and Complex
Blonde espresso is known for its acidity and sweetness. Because the roast doesn't burn off the bean's natural compounds, you will taste distinct notes of citrus, florals, or berries. It has a lighter body and a smoother, almost tea-like finish. It lacks the heavy "roasted" taste, making it more approachable for those who find traditional coffee too harsh or bitter.
Classic: Bold and Robust
Classic espresso is the comfort food of the coffee world. It offers rich, deep flavors of dark chocolate, nuts, caramel, and smoke. The mouthfeel is thicker and more syrupy due to the oils extracted during brewing. This robust profile is designed to cut through milk and sugar, ensuring the coffee flavor remains dominant even in a large latte.
Compare the Caffeine Kick
A common myth in the coffee world is that dark roasts have more caffeine because they taste stronger. The reality is quite the opposite.
The Density Factor
Caffeine is relatively stable during roasting, but the bean's density changes. Light roast beans (Blonde) are denser and smaller because they haven't expanded as much as dark roast beans. If you measure your coffee by scoops (volume), you typically get more caffeine with Blonde beans simply because there are more beans in the scoop.
The Weight Factor
Even if measured by weight, Blonde espresso often has a slight edge. The longer roasting time of classic espresso can burn off a negligible amount of caffeine. While the difference per cup is minimal—perhaps 10mg to 20mg more in a Blonde shot—it is technically the stronger option for a wake-up call, despite tasting milder.
Evaluate Which is Better for Milk Drinks
How you drink your coffee should dictate which bean you choose. The interaction between espresso and milk is crucial.
When to Choose Classic
If you love cappuccinos, macchiatos, or sugary flavored lattes, classic espresso is usually the superior choice. Its bold, bitter intensity provides a necessary contrast to the sweetness of the milk and syrups. It anchors the drink, ensuring you can still taste the coffee underneath the vanilla or caramel.
When to Choose Blonde
Blonde espresso shines in simpler preparations. An Americano, a plain latte, or drinking it straight allows its nuanced floral and citrus notes to come through. However, in a drink with heavy syrups (like a Pumpkin Spice Latte), the delicate flavor of Blonde espresso can get lost, making the drink taste like warm, flavored milk. It pairs exceptionally well with oat milk or almond milk, where the nuttiness complements the lighter roast.
Learn How Brewing Differs
For the home barista, switching between these two roasts requires adjusting your technique. You cannot simply swap the beans and expect the same result.
Grinding for Blonde
Because Blonde beans are harder and denser, they are more difficult to grind. You often need to set your grinder to a finer setting to achieve the correct extraction time. If the grind is too coarse, the water will flow through too fast, resulting in a sour, under-extracted shot.
Temperature Adjustments
Classic dark roasts extract easily and can become bitter if the water is too hot. They prefer temperatures around 200°F (93°C). Blonde roasts, being denser, require more energy to extract their flavor. You may need to increase your water temperature to 203°F-205°F (95°C-96°C) to get the full sweetness and avoid sourness.
Examine the Crema
The amount of foam on top of the espresso shot, called crema, also differs between the two coffee beans.
The crema is thick, rich, and hazelnut-brown. The amount of oils on the surface, as well as the CO2, contributes to a rich, persistent crema that is sought after by coffee aficionados.
Blonde shots tend to make a thinner crema. It is pale yellow or beige. Since there is less CO2 released in a lighter roast, because of fewer surface oils, the crema has a tendency to disappear faster. This is not a bad shot; it is merely a result of the roast.
Consider the Acidity and Digestion
For some drinkers, the choice isn't about flavor but about how the coffee makes them feel.
Blonde espresso tastes more acidic (brightness/sourness) on the palate. However, scientifically, dark roast coffee is often easier on the stomach. During the long roasting process of classic espresso, a compound called N-methylpyridinium is created, which helps inhibit stomach acid production.
If you suffer from acid reflux or have a sensitive stomach, classic dark roast espresso might actually be the gentler option physically, despite its stronger taste. Blonde espresso's higher perceived acidity can sometimes trigger heartburn in sensitive individuals more easily than its darker counterpart.
Conclusion
There is no winner in the fight between Blonde and Classic espresso because they are meant for different tasks. For a warm, bold kick that has been a cornerstone of coffee culture, go for the Classic espresso. For a sophisticated, bright, and energizing alternative, go for the Blonde espresso. The choice depends on your taste buds. For a smooth, citrusy morning wake-up call, go Blonde. For a rich, chocolatey hug in a mug, go Classic.
FAQs
Which espresso is stronger?
Regarding the level of caffeine, Blonde espresso is slightly stronger. Regarding the intensities of flavors and bitter qualities, the Classic espresso is stronger.
Is Blonde espresso the same as a light roast drip coffee?
They have the same roast degree (light), but the process is varied. "Blonde Espresso" is a particular blend of light roast coffee beans that are mixed, ground, and prepared for high-pressure brewing by an espresso machine.
Can I use Blonde beans in a regular coffee maker?
Yes. Although it is called espresso coffee, this coffee bean product is amenable to being brewed using a drip coffee machine, French press, or pour-over. It will produce a pale, tea-like coffee with strong acidity.
Why does Starbucks call it "Blonde"?
"Blonde" is a marketing description that has been coined by Starbucks in relation to a light roast espresso blend that they use in Starbucks coffee. In specialty coffee, it is generally known as "Light Roast" or "City Roast."
