Can processing be designed more intentionally for espresso performance, not just filter clarity?

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A lot of producer discussion still sounds like cup score table for filter style. But more roasters ask for coffees that hold body, sweetness, and crema performance in espresso. Do you think processing is starting to move more intentionally for espresso use?

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I think it should. Espresso reveals balance problem very quickly, so processing target can not be the same every time.

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Good point. Some lots cup high but in espresso become thin or too sharp. Processing target for espresso maybe needs different idea from beginning.

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True. Too many people still use one cup table for all brew styles.

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Honey and well controlled natural often work better for this, but it depends what market wants.

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Yes, and roast team appreciates it. When green already has proper density and sweetness balance, espresso development is easier.

Can processing be designed more intentionally for espresso performance, not just filter clarity?

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