Given where we are with espresso machines this days, which can control all sorts of temperatures, pressures, flows, profiles etc… I don’t think there is a distinction between an espresso roast and a filter roast anymore. Maybe 20 years ago, but not so much now. In my view, of course.
Who would think that a “juicy banger” would be any good as an espresso 20 years or so ago? Not many, I don’t think.