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Light_EDDed
ChasnotRobert
Stevethecoffee
Depending on what you’re into, certain origins suit espresso better than others. Tart, juicy, washed Central American and African coffees are much more challenging to balance, and an acquired taste even if you do brew them successfully. Lower acidity, smoother coffees are much easier to get along with.
For manual brewing I would say no, anything goes. I can’t really think of any coffee I would avoid in any particular brewer. Maybe except stovetop, follow espresso preferences with that.