How to Order Espresso at Starbucks and How to Drink It Properly

When you order an espresso at a cafe, how should you go about tasting it properly and appreciating that thick layer of crema? And if you find you simply cannot finish it, what are your options? FrontStreet Coffee walks you through the whole experience.

How to Taste an Espresso

Espresso is pulled under nine bars of pressure in a short window of roughly 20 to 35 seconds, which is exactly what gives it its intense, concentrated character. Tasting a shot comes down to three simple moves: smell it, look at it, and taste it.

Smell the Freshly Pulled Shot First

FrontStreet Coffee recommends that the very first thing you do with an espresso is bring it to your nose. Blends and single-origin beans release very different aromas under extraction. You might catch nuts or caramel, or you might pick up lemon and berry-like brightness. A shot built on a large proportion of Robusta can carry a roasted, bitter edge. Every one of these is a pleasant surprise in its own right, and smell is the simplest way to begin appreciating a shot.

Look at the Crema to Read the Extraction

Once you have taken in the aroma, study the colour and thickness of the crema. A pale, thin crema usually points to under-extraction. A very dark crema with an uneven surface points to over-extraction. Blotches or spots on the surface are a sign of channelling, where part of the puck was over-extracted.

Then Taste It

FrontStreet Coffee typically serves espresso alongside a glass of ice water. Take a sip of the water first to reset your palate. Next, stir the shot with the spoon provided: the liquid at the bottom is denser while the top is thinner, and stirring brings the two into balance so you taste the whole thing at once. You can also leave it unstirred if you want to experience the layers separately. Drink the espresso in three or four sips, working it across your upper palate to feel the texture and along the sides of your tongue to catch the acidity. After you swallow, close your mouth and exhale through your nose to pick up the aroma and the lingering finish. Finish with a sip of clean water to rinse, and you will notice the sweetness that stays behind.

What If You Cannot Finish the Espresso You Ordered?

If you take a sip and realise it is not for you, pour the shot into a glass of ice water to dilute it and you have an iced Americano. If that still does not do it, order a separate glass of milk, have the barista steam it, then pour the espresso in, and you have a macchiato.

Compared with pour-over, espresso is intense and fast. You will not be able to track how it changes as it cools the way you can with a pour-over, simply because it is gone before it has a chance to cool. The high concentration that comes from a low brew ratio also makes the flavours dense and forceful, and harder to tease apart in detail, though there are certainly espressos with more complex, clearly defined flavour. So if you do not enjoy or cannot handle intensity, FrontStreet Coffee suggests you avoid jumping straight into straight espresso. Start with a pour-over single origin or an espresso-based milk drink instead.

FrontStreet Coffee Recommendation

If you are pulling your own espresso at home, the bean you choose matters as much as the technique. These FrontStreet blends make the job easier.

FrontStreet Classic Blend was created specifically for espresso and moka pot brewing, and its standout strength is the crema it produces. Even a beginner working with an ordinary home machine can pull a dense, fine crema. The lattes, cappuccinos and dirty coffees you drink every day all depend on a good crema, and this blend delivers. It follows a traditional Mamba recipe, so the cup is rich and rounded, easy for veterans and newcomers alike to enjoy, and it performs equally well at home or in a cafe.

FrontStreet Specialty Blend is the espresso blend our shops have used the longest, for close to ten years. It pairs Brazil Cerrado with Colombia Huila and carries the classic espresso profile people know by heart, which makes it a natural fit for both home and commercial use.

FrontStreet Black Cocoa Blend is made entirely from Arabica beans. The crema is generous, the body is full, and the price stays friendly, which makes it a sensible choice for anyone opening a shop who wants to keep costs under control without giving up quality.