Filter roasts are lighter, more delicate, softer and less bitter. Generally this is the best option when brewing with a cafetiere or pourover (v60 etc).

Espresso roasts are darker, more developed, richer, relatively more bitter than filter roasts. Darker roasted coffee is easier to extract when brewing quickly and under pressure, making it perfect for espresso machines and stovetop coffee makers (moka pots).

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Relatively speaking grind sizes fall in the following order (Coarsest > Finest):

Cafetiere, Pourover, Aeropress, Stovetop, Espresso