I was invited to learn how to make Starbucks’ latest addition to their menu – the Cortado and get a 101 on all of their espresso based beverages. It was on opportunity to get behind the bar and learn from a master barista. It was also a chance to learn more about Starbucks beverage menu and the differences between all of their espresso based drinks.
Starbucks is a brand that is rooted in coffee. Chairman and CEO, Brian Niccol indicated that the brand was going back to those roots in November, 2024 when they announced that they were removing extra charges for non-dairy milk:
“I made a commitment that we’d get back to Starbucks, focusing on what has always set Starbucks apart – a welcoming coffeehouse where people gather and we serve the finest coffee handcrafted by our skilled baristas,” said Niccol.
Introducing the Cortado to the menu was part of that strategy:
“Espresso is the heart and soul of Starbucks,” said Ricky Gonzalez, who works on the beverage development team. “Our goal was to create a new way for customers to experience espresso from us.”
Understanding espresso based beverages is easier to visualize once you make them. Before I slipped on my green apron, my trainer, Starbucks Coffee Master and 325 King Street West, Toronto Store Manager, Devon had me do a coffee tasting. I enjoyed the coffee, but I don’t excel at tastings. I can never find the notes in the beverage. As mentioned, Devon is a Starbucks Coffee Master. Fun fact – you can become one too. All of the courses are available free online. It is a huge time commitment, but you can do it at your own pace.
Back to the Bean – Cafe Latte
Devon explained how the beverages are made using a Mastrena High-Performance Espresso Machine specifically designed for Starbucks. You can grind your beans, pull your espresso shot and steam the milk all in the handy invention.
Devon demonstrated each beverage and then it was my turn to try. We started with the Caffe Latte which is one shot of espresso with steamed milk and a light layer of foam. The Mastrena is automated, but there is still an art to creating the beverage. It’s the little things. like adjusting the cup for a smoother flow that make the latte into an experience.
When it was my turn, I hit the single shot button, adjusted the glass that I was using, then used the steam wand to add pressurized air into the milk. I listened carefully for the sound of tearing paper that Devon told me about to ensure a nice foam. Once you hear it, set the cup down. You will see a whirlpool in the milk, that will incorporate the air and the foam. When the espresso is ready, you will see the crema on top, the dark heart and the body. I tapped the milk on the counter and gave it a swirl looking for a texture of glossy paint. I poured it into the glass with the espresso shot – and voila – a latte was created.
The latte is the base for many of Starbucks flavoured beverages, but it tasted great to me on its own. The Pistachio Latte and the Pistachio Cold Brew are both back on the menu for a limited time if you are looking for something with a more cozy flavour.
I made the cappuccino as well. Where the latte is more rich and milky – the cappuccino is more foamy. It is mostly about the technique with the steam wand. Similar to a latte, there is a one to eight espresso to milk ratio. If you are looking for a more espresso forward option, try a Misto which is a half milk half water espresso based beverage.
The Flat White
The flat white was introduced to Starbucks in 2015. The origins can be traced back to the 1980’s and it is either from Australia or New Zealand. The biggest difference between a flat white and a latte is the former has two shots of ristretto (less hot water is pushed through the grounds of the espresso for a more concentrated, sweeter taste), while the latte uses one shot of classic espresso.
The flat white is also typically served with whole milk in a smaller cup. There is also just a touch of foam, versus the frothiness of the latte. I prefer a flat white with skim milk. Whole milk does taste better, but it is still really good and more calorie friendly with skim.
When I poured the milk for the flat white, I was instructed by Devon to pour the milk more slowly with a narrower stream. I was also supposed to finish with a dot in the centre. My dot was more like a blob, but it was a start.
The Star of the Show – The Cortado
The latest addition to the Starbucks’ menu, the Cortado blends three ristretto shots of Blonde Espresso (with candy apple notes and brighter acidity) with steamed whole milk in a short cup. The Cortado has it’s origins in Spain. It is derived from the Spanish word “cortar,” meaning “to cut,” as the milk cuts through the bold flavour of the espresso. The Brown Sugar Oat Cortado adds a non-dairy permanent menu item into the mix.
Devon once again did show and tell letting me know that the cup would be filled to just under halfway. I used less milk because it is served in a short cup. Devon was able to make a beautiful flower design. I just knew I wasn’t close to being ready for that level of “bar-tistry”.
After taste testing the Cortado, it may just be my new favourite drink, although the flat white is a close second. Either goes well with Starbucks’ new Mini Maple Pancakes. They are subtly sweet with a hint of maple flavour. They come in servings of four or eight so they are perfect for sharing.
Final Thoughts
When I told people that I was getting to go behind the bar at Starbucks, of course they wanted to hear about it. People always think that things are much simpler than what they are. The barista doesn’t just make the beverages that I spoke about above. There are customizations, like the Tall, no foam skinny vanilla latte that I used to order. There are cold beverages. There are line ups of people and mobile orders to take. Nothing is ever as easy as they make it look. After trying my own hand at it, in a very coached and limited way, it gave me a new appreciation for the Starbucks’ barista.
