Why Espresso Is Changing

Coffee brewing, especially espresso, has evolved significantly over the years. Traditional parameters such as a 1:2 brew ratio, 25 to 30 second extraction time, and a focus on balanced flavour are now being challenged and adapted, thanks to a deeper understanding of coffee chemistry, shifting consumer preferences, and new technology. Furthermore, while these parameters still play a significant role in recipes and cupping notes, they are no longer the only path to achieving the desired espresso flavour profile.

This article explores how modern espresso has changed and why. For the foundational parameters that underpin all of this, read our guide on mastering espresso: key parameters every barista should know. To understand pressure profiling specifically, see our guide on pressure profiling in espresso.

1. Roasting Has Changed Dramatically

Roasting styles have changed dramatically over the past two decades. Historically, darker roasts dominated espresso to produce bold, strong flavours and sometimes to mask defects in lower-grade beans. Furthermore, the bitter, smoky notes of dark roasts were considered the signature of “real” espresso.

Today, modern roasting techniques focus on embracing the origin’s unique characteristics. Light and medium roasts are now the standard in specialty coffee. Moreover, these lighter profiles bring out vibrant acidity and natural sweetness rather than relying on roast development for flavour.

However, light roasts can be challenging to extract properly. As a result, baristas have developed new techniques to coax out the best from these delicate, dense beans. For more on how roast level shapes flavour, read our guides on what makes coffee sweet and why coffee tastes bitter.

2. Longer Ratios and the Rise of the Lungo

The traditional 1:2 ratio (18g of coffee yielding 36g of espresso) remains a useful default. However, modern recipes are increasingly stretching the ratio to suit lighter roasts and experimental processing methods.

• 1:2.5 to 1:3. Modern lungo territory. Furthermore, this stretch allows more soluble compounds to dissolve, enhancing sweetness and aromatic complexity.
• 1:3 and beyond. Used for very light, very dense, fruit-forward coffees. As a result, the resulting cup is lighter in body but richer in flavour expression.

By stretching the extraction time and yield, drinkers can appreciate the subtler notes that might otherwise be overshadowed in a short, intense espresso shot. Moreover, this is one of the most significant shifts in modern espresso.

3. Longer Extraction Times

The traditional 25 to 30 second extraction has expanded considerably in modern specialty coffee. Furthermore, many baristas now pull shots that run 12, 20, 35, 40, or even 50 seconds, particularly for light-roasted lots.

Longer extractions work because:

• Sugars and aromatic compounds need time to fully dissolve.
• Light, dense beans resist quick extraction.
• Modern equipment (low-flow profiles, paddle valves, pressure profiling) makes longer extractions possible without channelling.

Consequently, time has become a flavour-shaping tool rather than just a target to hit.

4. Lower Pressures Are Becoming Standard

The 9-bar pressure standard is a historical convention from early lever machines, not a scientific optimum. Furthermore, modern research and barista practice have shown that 6 to 7 bar often produces better results, particularly for:

• Light-roasted single origins, where lower pressure preserves delicate aromatics.
• Anaerobic and carbonic maceration processed coffees, which can taste harsh under aggressive pressure.
• Coffees with high acidity, where lower pressure brings clarity rather than over-extracting.

As a result, machines that allow pressure adjustment (including E61 flow control, paddle-based machines, and dedicated profilers) are increasingly popular in specialty cafes and at home. For a deeper look, read our guide on pressure profiling in espresso.

5. Extraction Science Has Become Mainstream

Baristas and roasters now understand coffee extraction in a far more scientific way than even ten years ago. Concepts like solubility, grind size distribution, and Total Dissolved Solids (TDS) are well-known. Moreover, tools like refractometers, precise grinders, and digital scales have made brewing more consistent and opened the door to far more experimentation.

This shift has produced several practical changes:

• TDS measurement. Baristas measure shot strength objectively, then calculate extraction yield.
• Grind quality matters more. Modern grinders produce more uniform particles, enabling more even extraction.
• Water chemistry is taken seriously. Water composition is now treated as a core variable rather than an afterthought. Furthermore, our guide on water quality in coffee brewing covers this in detail.
• Channelling is better understood. Distribution tools, WDT (Weiss Distribution Technique), and puck preparation have become essential parts of dialling in.

6. Pour-Over and Filter Influence

Alternative brewing methods such as pour-over, AeroPress, and siphon have significantly influenced espresso styles. Furthermore, these methods often focus on light roasts, cleaner cups, and longer extraction times, which has shifted what specialty coffee drinkers expect from espresso.

Today’s espresso increasingly borrows from filter brewing in three ways:

• Cleaner, more transparent cups. Drinkers expect to taste the origin, not just the roast.
• Lighter body. Particularly with lungo-style ratios, modern espresso can taste more like a concentrated filter coffee than a traditional, syrupy shot.
• Tasting notes that read like wine. Acidity, brightness, and aromatic complexity are now expected, not just sweetness and crema.

7. Experimental Processing Demands New Techniques

Modern processing methods have changed what coffee can taste like. Furthermore, anaerobic fermentation, carbonic maceration, and thermal shock processed beans bring intensely aromatic, often unusual flavour profiles that don’t always respond well to traditional espresso parameters:

• Anaerobic. Often benefits from longer ratios, lower pressure, and slightly cooler temperatures to keep the intense aromatics clean. Read more in our guide to anaerobic coffee fermentation.
• Carbonic maceration. Responds beautifully to gentle profiling and longer extractions. Furthermore, this approach lets the wine-like complexity shine. See our guide to carbonic maceration.
• Thermal shock processed coffees. Often shine at very long ratios with extended pre-infusion. As a result, the clean, vibrant profile becomes fully expressive. Read our guide to thermal shock coffee processing.

8. Drinkers Are More Knowledgeable

Today’s coffee enthusiasts not only understand flavour profiles but also recognise the importance of brewing methods, bean origins, and roasting styles. Moreover, there is a growing demand for aromatic, fruity, and floral notes, allowing for a full-spectrum flavour experience in every cup.

Lungo-style espresso meets this demand perfectly. It offers a lighter, tea-like body with an extended flavour profile. Furthermore, the shift in consumer expectations has driven cafes and roasters to refine and adapt their offerings to match.

What Modern Espresso Actually Looks Like

To put all of this together, here’s what a modern, specialty-coffee-style espresso recipe might look like:

• Coffee: Light to medium roast, single origin, 4 to 6 weeks post-roast.
• Dose: 18g.
• Yield: 45g (a 1:2.5 ratio).
• Extraction time: 35 to 45 seconds.
• Pressure: 6 to 7 bar peak, with low-pressure pre-infusion.
• Temperature: 94 to 96 degrees Celsius.

Compare this to traditional espresso (18g in, 36g out, 25 seconds, 9 bar, 92 degrees) and you can see how much has shifted. As a result, the cup itself tastes very different too. Brighter, more aromatic, often more complex.

Modern Espresso Doesn’t Replace Tradition

It’s worth saying clearly: traditional espresso isn’t wrong. Furthermore, the 9-bar, 1:2, 25-second standard remains a brilliant baseline that produces excellent results for medium-roasted blends, milk drinks, and high-volume cafes. Moreover, classic Italian espresso culture has its own beauty that modern specialty has built upon, not replaced.

What’s changed is that we now have more options. As a result, baristas can choose the technique that best suits the coffee in front of them, rather than forcing every coffee through the same template.

Brewing Modern Espresso with Routes

Modern espresso shines with high-quality, freshly roasted specialty coffee. A Routes Coffee subscription delivers exactly that. Furthermore, our experimental and co-fermented blends like Tutti Frutti and Flower Dance, along with single origins like our Diego Bermudez: Castillo (Washed Thermal Shock), are perfect for exploring modern espresso techniques at home.

Frequently Asked Questions

How has espresso brewing changed in recent years?

Espresso brewing has shifted from the traditional 1:2 ratio at 9 bar in 25 to 30 seconds towards more flexible recipes. Furthermore, modern espresso uses longer ratios (1:2.5 to 1:3), lower pressures (5 to 7 bar), and lighter roasts. As a result, modern espresso emphasises clarity, sweetness, and aromatic complexity rather than just intensity.

Why are baristas using longer espresso extraction times?

Longer extraction times help unlock the delicate sweetness and acidity of light-roasted, fruit-forward, and experimentally processed coffees. Furthermore, modern recipes often run 35 to 50 seconds rather than the traditional 25 to 30. As a result, the cup tastes more layered and aromatic.

What is a lungo espresso?

A lungo (Italian for “long”) is an espresso pulled at a longer ratio, typically 1:2.5 to 1:3. For example, 18g of coffee yielding 45 to 54g of espresso. Furthermore, lungo shots produce a lighter, tea-like cup that highlights the subtler aromatic notes of light-roasted specialty coffees.

Are pour-over methods influencing espresso?

Yes. Pour-over and AeroPress have shifted what specialty coffee drinkers expect from espresso, namely cleaner cups, brighter acidity, and more aromatic complexity. As a result, modern espresso increasingly borrows ideas from filter coffee, including longer ratios, gentler extraction, and lighter roasts.

Is the 9-bar standard outdated?

The 9-bar standard is a historical convention from early lever machines, not a scientific optimum. Furthermore, modern specialty coffee often produces better results at 6 to 7 bar, especially for light roasts and experimentally processed coffees. However, 9 bar remains an excellent default for medium roasts and traditional espresso blends.

Why are light roasts harder to extract?

Light roasts are denser and less developed than darker roasts, which means they release flavour compounds more slowly. As a result, they often need higher water temperatures, finer grinds, longer extractions, and gentler pressure to extract evenly without channelling.

Do I need a fancy machine to brew modern espresso?

Not necessarily. Many modern techniques can be approximated on standard E61 machines with flow control add-ons, paddle-based machines, or careful manipulation of grind, dose, and yield. However, dedicated profiling machines offer the most precision and consistency.

Related Reading

• Routes Coffee, How to Brew Better Coffee at Home (pillar)
• Routes Coffee, Mastering Espresso: Key Parameters
• Routes Coffee, Pressure Profiling in Espresso
• Routes Coffee, Why Water Quality Is Important in Coffee Brewing
• Routes Coffee, Anaerobic Coffee Fermentation
• Routes Coffee, Carbonic Maceration Coffee
• Routes Coffee, Thermal Shock Coffee Processing

Sources & Further Reading

• Specialty Coffee Association, espresso brewing standards and dialling in.
• Barista Hustle, modern espresso recipes and extraction studies.
• Perfect Daily Grind, evolving espresso techniques.
• World Coffee Events, World Barista Championship competition recipes.