Two ways we love our espresso
Both the Americano and the Latte start with espresso shots, but the big difference between the two comes down to water vs. milk. See for yourself in this simple illustration:
To make the espresso-forward Americano, our baristas pour two espresso shots, quickly followed by hot water, to produce a light layer of coffee foam called crema. The result is a full-bodied cup with the depth and nuances that only freshly ground espresso can provide.
For over 40 years, we’ve used Starbucks® Espresso Roast in all our Lattes and Americanos. It’s the same legendary blend perfected in 1975 .
To make the more milk-forward Latte, we balance the dark, rich espresso shots with steamed milk instead of water. It’s a creamy combination that creates the perfect base for whatever flavors you choose to add, from vanilla to delightful pumpkin spice.