Two Espressos, Two Jobs

Espresso is a brew method. It is not one bag with that word on the front.

At Santa Barbara Roasting Company, locals call us RoCo. We roast two espresso blends on purpose. Same cafe. Same small-batch roast. Two jobs.

Espresso Blend: built for milk

Espresso Blend is our traditional espresso. We roast it Viennese and French so it can cut through milk and sugar and still taste like coffee. Latte. Mocha. Cap. If the drink is mostly milk, this is the blend that holds its ground.

Espresso Milano Blend: built to sip

Espresso Milano Blend is the lighter job. Full City on our ladder. Six varieties. Smooth, chocolatey, and naturally semi-sweet, in the spirit of espresso you would sip in Northern Italy. Straight shot. Macchiato. Flat white. Also excellent as drip if you want that profile in a mug.

Quick chooser

Milk drink where you still want coffee in the cup: Espresso Blend.

Straight espresso or a small milk drink where sweetness and crème matter more: Espresso Milano Blend.

Neither one is a stunt. Both are gourmet specialty coffee, roasted in the cafe at 321 Motor Way. The full roast ladder lives on our roasting page if you want the map. This post is just which bag for which cup.

Want the ladder? How we roast. Want to watch a batch? Watch the Roast at 321 Motor Way. Cafe hours and address: Visit the cafe.

Come in. Ask for the blend that matches the drink. Then let the coffee do the talking.