Last updated on April 14th, 2024 at 05:47 pm
Think of it as a tiny splash of milk delicately “staining” the robust espresso. Similar to Portugal’s “café pingado” (“coffee with a drop”), the macchiato is all about espresso dominance, unlike its milkier cousins like lattes and cappuccinos. This short, intense coffee shot, traditionally around 1 ounce (30ml), is a testament to Italian coffee culture’s love for bold flavors and quick pick-me-ups.
Servings: 1
Ingredients
- 1 shot (30ml) of espresso
- 1/4 cup (60ml) of milk
- Milk frother (optional)
Directions
- Brew the espresso. If you don’t have an espresso machine, use strong brewed coffee.
- Heat the milk. You can use a milk frother, a steam wand on an espresso machine, or a saucepan on the stovetop. Heat the milk below boiling point, but don’t let it boil over. If a saucepan, be careful not to burn the milk.
- Froth the milk. If you’re using a milk frother, froth milk till it doubles in volume with a thick, creamy consistency. If you’re using a steam wand, steam the milk till it is hot and foamy. If you don’t have a milk frother or steam wand, you can whisk the milk in a jar to froth.
- Pour the espresso into a heat-resistant glass.
- Gently pour the frothed milk on top of the espresso.
- Enjoy!
Tips For Coffee Macchiato
- Use cold milk for the best results.
- If you don’t have a milk frother, you can use a handheld milk frother or even a whisk.
- Add flavor to your macchiato using flavored syrups, such as vanilla or caramel.
- For a latte macchiato, pour the milk into the glass first, then slowly pour the espresso. Doing so will create a layered effect.
- A macchiato is a small coffee drink, typically made with just one shot of espresso.
- The ratio of espresso to milk in a macchiato is typically 1:1. However, you can adjust this to your taste.
- A macchiato is traditionally served without any sugar or other sweeteners. However, you can add these if you like.
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