The difference between traditional Italian style and modern light roast Espresso is very noticeable in the taste and there are a couple of reasons for this.
In my opinion the Italians were master blenders and it took me personally an apprenticeship of 6 years to learn blending from an old Italian master . Blended products will always have more complex , balanced flavors as well as being more consistent in flavor batch to batch .
These days very few people want to put in a couple of years to learn an art , so the easy way is to use single origin coffees and put them through the espresso process , then market it as something different. Most comments I hear about these types is that the espresso is bitter or very acidic ; this is the result of using single common beans readily available out there . Not to say that there are not single beans that work well as espresso but it takes time and a lot of effort to source those coffees .
The irony is that something that was marketed as different and unique is so common now in the Espresso culture , that people truly are starting to appreciate well blended products again .
This is something we never lost sight of with our Espresso products, even our light espresso is a blend designed to give you something unique and different without the intense acidity common in espresso out there .
It’s the consumer’s choice of taking a sip or two of bitter acidic espresso or enjoying numerous shots of smooth flavorful espresso.
