When developing new espresso blends it's a good idea to make sure that's delicious both as espresso and in milk drinks. I've had some coffees marketed for use as espresso that just get completely lost in a cappuccino and more rarely stuff that's fine in milk but wildly unbalanced when unadulterated. A good espresso blend should be delicious both ways. #coffee
@boulderingandbaristaing I've long stated that espresso has a lot of room for a roaster to make a statement (I've had a lot of wonderful shots that I would never serve in my own shop) and I've got nothing against blowing minds, but when I try blends that don't perform well both with or without milk they're never marketed to communicate that and they're rarely mind blowing the other way.
In theory I agree with you, but in practice I've yet to encounter that.
@neal I would argue that it's more than okay to develop a roast specifically intended to drink with/without milk! offer both, let people choose what they like, and BLOW THEIR MINDS