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At The Coffee Blog (TCB), we know how essential it is to find that perfect espresso blend that holds its own in large, milk-heavy drinks. This month, we embarked on an exciting journey to discover the best espressos for your caffè lattes and other tall milk-based beverages. Spoiler alert: the results were surprising and delightful!
One age-old belief in the coffee world has been that the way to get a pronounced espresso flavor in large volumes of milk is to roast the beans very dark. The thinking was that the bold, pungent notes of a dark roast would cut through the sweetness of the milk. However, our recent blind tasting of thirty-one North American espressos shattered this myth.
Contrary to popular belief, darker roasts did not necessarily provide more presence in milk. Instead, they often resulted in a limited flavor profile that remained subdued even when mixed with milk. On the other hand, espressos roasted to a medium level or just into the second crack delivered a richer and more complex taste experience when paired with milk.
Interestingly, the espresso blends that impressed us as straight shots also shone brightly when combined with milk. For instance, the Counter Culture Apollo blend, which scored an impressive 93, exhibited rich lemon notes as a straight shot that transformed into a creamy, tart “lemon curd” sensation in milk. Similarly, the West Bean Sweet Sussex blend (92) displayed a deeply fruity and apricot character as a straight shot, which opened up to a resonant peach quality in milk.
Most of the high-scoring blends were roasted just before or into the second crack, creating a perfect balance of flavor and depth. For example, the Caffé Ladro Espresso (91) maintained its balance and resonance at a medium roast, while the De La Paz 14th Street Espresso (89) intensified a slightly sharp character, highlighting the intricacies of medium roasting.
This tasting session took place at Barefoot Coffee in Silicon Valley, with co-taster Andy Newbom. Andy’s expertise and the relaxed, experimental atmosphere of Barefoot Coffee provided the perfect setting for our espresso exploration. The espresso blends were prepared with consistency and skill by Barefoot Barista Trainer Elaine Levia on a Nuova Simonelli Aurelia, set to 9 bars, with water at 200°F and milk heated to between 140°F and 160°F.
Andy, with his vibrant personality and deep coffee knowledge, added a refreshing perspective to our tasting experience. His description of himself as “a cornucopia of fruit-forward intensity, balanced with an abundance of nuts” mirrored the lively and passionate approach he brought to the session.
At TCB, we believe in the value of blind-tasting espressos using standardized preparation protocols. This method strips away all biases and focuses solely on the coffee’s taste and quality. While some blends might have performed better with specific tweaks, our goal is to find versatile espressos that can deliver great results even with limited home equipment.
For those looking to brew the best tall-drink espressos at home, here are some actionable steps:
Our exploration has shown that medium-roasted espressos can deliver outstanding results in tall, milk-heavy drinks. By focusing on blends that perform well both as straight shots and in milk, coffee lovers can enjoy a consistently great experience at home.
If you enjoyed this deep dive into the world of tall-drink espressos, don’t miss out on more coffee insights and tips. Subscribe to our newsletter for the latest updates, reviews, and exclusive content from The Coffee Blog. Stay caffeinated and happy brewing!
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