The Espresso Myth

The 5 Biggest Espresso Myths Debunked

ITALIAN COFFEE CULTURE

What many coffee drinkers believe – and what science and coffee practice actually show

Few beverages are surrounded by as many myths as espresso. Some claims have been passed down for decades, even though the reality is much more nuanced.

Do dark beans contain more caffeine? Does more crema automatically mean better espresso? And is Arabica always higher quality than Robusta?

We examine the most common espresso myths and reveal what is truly accurate according to current knowledge.

ESPRESSO MYTH #1

Do dark roast beans really have more caffeine?

A particularly common misconception is: the darker the roast, the higher the caffeine content.

In fact, the caffeine content is primarily determined by the coffee variety. Robusta naturally contains significantly more caffeine than Arabica. The influence of the roasting degree, on the other hand, is much lower than many people assume.

Additionally, the perception depends on whether coffee is dosed by weight or volume. Therefore, dark and light roasts cannot be generally evaluated by their caffeine content.

The Truth

The caffeine content is mainly determined by the coffee variety and the dosage – not by the color of the bean.

Briefly explained

Strong taste does not automatically mean more caffeine.

ESPRESSO MYTH #2

Does more crema automatically mean better espresso?

For many, the golden-brown crema is a sign of a perfect espresso.

In fact, crema formation is influenced by numerous factors, including bean freshness, carbon dioxide content, grind size, extraction, and the proportion of Robusta in the blend.

However, the crema reveals only a limited amount about the sensory quality of an espresso.

The truth

Crema is a characteristic feature of espresso, but it does not allow for a reliable assessment of taste or quality.

In short

An espresso is ultimately judged by the palate, not by the eyes.

ESPRESSO MYTH #3

Is Arabica really better than Robusta?

Hardly any myth shapes the coffee world as much as this one.

Arabica is often valued for its complex aromas and delicate fruity notes. Robusta, on the other hand, contains more caffeine, often provides more body, and supports a stable crema.

However, the quality of a coffee bean is not determined solely by its species. Factors such as cultivation, harvesting, processing, storage, and roasting are crucial.

The Truth

Arabica is not inherently better than Robusta. Both species can produce exceptional or average qualities.

Briefly explained

The origin and processing of the bean are often more important than whether it is Arabica or Robusta.

ESPRESSO MYTH #4

Does espresso contain more caffeine than coffee?

Because espresso tastes more intense, it is often perceived as being particularly high in caffeine.

Per milliliter, this is indeed true. Espresso contains more caffeine in a smaller volume. However, when considering the typical serving size, a regular cup of filter coffee often contains a similar or even higher amount of caffeine than a single espresso.

The truth

Espresso contains more caffeine per milliliter, but not necessarily more caffeine per drink.

In short

More concentrated does not automatically mean higher in caffeine.

ESPRESSO MYTH #5

Do expensive beans automatically make better espresso?

A high price is often equated with high quality.

However, even excellent beans can disappoint if the grind, water quality, or extraction are not right. Conversely, carefully roasted beans can be used to prepare excellent espressos at fair prices.

The truth

Price alone is not a reliable indicator of quality in the cup.

In a nutshell

Numerous factors lie between the bean and the espresso, all of which significantly influence the result.

ITALIAN ESPRESSO CULTURE

Why does espresso often taste different in Italy?

Many travelers ask themselves the same question after their first espresso in Italy.

The difference rarely lies in a single bean. Rather, various factors come together:

  • traditional roast profiles
  • balanced Arabica-Robusta blends
  • precise preparation
  • high product freshness
  • decades of espresso culture

The typical Italian espresso is the result of experience, craftsmanship, and consistency.

ESPRESSO FACT CHECK

Key facts at a glance

Most espresso myths contain a small kernel of truth. However, as general statements, they often fall short.

Key takeaways:

  • Dark beans do not automatically contain more caffeine.
  • A lot of crema does not automatically mean high quality.
  • Arabica is not inherently better than Robusta.
  • Espresso does not necessarily contain more caffeine than coffee.
  • Expensive beans do not guarantee a better espresso.

Those who want to understand espresso should pay less attention to myths and more attention to origin, processing, roasting, and preparation.

ESPRESSO MYTH #6

Is 100% Arabica automatically the better choice?

Many packages highlight "100% Arabica" as a special quality feature. This often creates the impression that blends with Robusta are inherently inferior.

The reality is much more nuanced.

Arabica is valued for its delicate aromas, fruity notes, and complexity. Robusta, on the other hand, brings more body, more crema, and a higher natural caffeine content.

For this reason, many traditional Italian espresso roasters have been deliberately relying on balanced blends of both coffee varieties for decades.

The Truth

100% Arabica is not a guarantee of quality.

The crucial question is not whether an espresso consists exclusively of Arabica, but how high-quality the beans used are and how harmoniously the blend has been composed.

In a nutshell

The best espressos often result not from foregoing Robusta, but from the right balance of aroma, body, and intensity.

CAFFÈ DI FORMA PHILOSOPHY

Why we believe in balanced espresso blends

At Caffè di FORMA, we view espresso as it has been understood for generations in many parts of Italy: as an interplay of different characteristics.

That's why we deliberately rely on carefully balanced blends that combine the aromatic complexity of high-quality Arabicas with the body, crema formation, and intensity of selected Robustas.

Our goal is not a coffee that impresses on the label.

Our goal is an espresso that convinces in the cup.

Discover Extra Bar Espresso

Espresso Myth FAQs
Does espresso contain more caffeine than filter coffee?

Per milliliter, yes. Per drink, however, often not.
Is Arabica of higher quality than Robusta?

Not necessarily. The quality depends on many factors along the entire value chain.
Is crema a sign of quality?

It is a typical characteristic of espresso but only allows for limited conclusions about its sensory quality.
Why does espresso taste different in Italy?

Mainly due to different blends, roasts, preparation standards, and a long espresso tradition.
Are expensive coffee beans automatically better?

No. Price alone says little about the later quality in the cup.