It was said:
That statement is completely misleading if not totally in error
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which is why I said, in my tastes, and 'seems to be'....  not a statement of fact, a statement of opinion.
I never claimed to be an expert on coffee tastes or preparation procedures.  I am just giving an opinion ... that is all.  Some folks here may think they are experts at everything, I am not one of them and will openly admit, I am an expert at knowing that I don't know everything.
When you look at 'espresso blends' they seem to be going for the 'robust' or super strong flavors, not the tooty fruity and / or subtles of regular brewed coffee.   Afterall, espresso is essentially,  a pots worth of coffee bang, stewed down into one cup to drink..... again, an opinion.
However since we are onto this topic,  what is the purpose of roasting 
super dark... ie FC+++  french, vienna, well into 2nd... Isn't that 
generally the area that 'espresso's are supposed to be roasted at or at 
least the common conception of?
Aaron
P.S. I do admit that I agree with you though, again... just an opinion. 
I believe an espresso would taste better being a lighter roast, since 
you are keeping more of the flavor of the beans.

Im not into espresso's much myself.  Mainly because I can't afford the 
equipment at my current financial situation and I am NOT going to get a 
piece of crap and pretend to make espresso's with it.  That would be an 
insult.
I will admit my 'experience' with espresso is not the widest as probably 
many of the 'spresso gang's are, but from those experiences it seems the 
'espresso' blends or roasts all tended to be on the darker side.
One of these days I hopefully will be able to start making proper 
espresso's  but Ill reiterate...
my statement was a statement of opinion, not fact.
if anyone thought I actually was somewhat 'clued in' on espresso, for 
that I apologise.
Aaron

Bingo, Mike. I find just thinking about espresso daunting. If I lived in 
a bigger city, and could try espresso at different places and get a feel 
for what I liked, I'd probably feel less overwhelmed by it. My sense is 
that I could buy terrific equipment, but without some big time hand 
holding, and some trips to places that actually make great espresso, I 
would remain lost.
Coffee-coffee was more approachable--after all, I had occasionally 
experienced coffee that tasted great (to me), and I had a pretty good 
idea what I was going for. I could also move slowly up the ladder, and 
no one step was a huge investment.
Vicki
miKe mcKoffee wrote:
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