2017 Swiss Barista Champion André Eiermann of Victoria Arduino Australia agrees that the drink suits someone who wants something less intense than an espresso. It can be a good alternative to the latte or cappuccino in the morning or midday”. People that like something softer than the espresso… generally, go for an espresso macchiato. Lauro says “it’s a nice compromise between these two beverages. The traditional espresso macchiato is popular in many countries as it’s not as strong as an espresso but not as diluted as a latte. Whether it’s made with milk or milk foam, the macchiato is a drink dominated by espresso.
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“There are people that only add foam on top of the espresso, there are people that add only hot milk and people that add only cold milk.” However, Ollie agrees that the drink is usually customised, as he says he often asks the customer if they want a top-up of hot milk.
While Lauro believes that the base of an espresso macchiato should contain a shot of espresso and a little milk, he admits that some coffee shops in Italy customise it with latte art or make other swops.
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Mikael Jasin, Director of the So So Good Coffee Company in Jakarta, Indonesia, agrees that a macchiato is made “using one full shot of espresso and a dollop of milk foam.” Ollie Futcher, Head Roaster at Saint Espresso in London believes macchiato is “a double espresso (unless specified otherwise) with milk foam that’s textured smoothly spooned on top”. In speaking to two other professionals, it became apparent that many make the macchiato with foam instead of milk. This cup is almost filled to the brim with a regular dose of espresso, with steamed milk added to bring it to the brim. The espresso macchiato is smaller and served in an espresso cup. The former is usually served in a tall glass and consists of espresso, cold milk, and hot milk layered upon each other. He explains to me that two different drinks exist – the macchiato and the espresso macchiato. Lauro Fioretti is head of Knowledge and Education at Simonelli Group, a coffee equipment manufacturer. You can also order a caramel macchiato from Starbucks, which is a drink invented in the nineties consisting of steamed milk with a little espresso added to it, topped with caramel syrup or flavouring.įor a more accurate modern definition of the drink, I spoke to four coffee professionals from around the world to get their opinions on the topic. For example in Australia, you can order a long macchiato, which is two espresso shots and a dash of milk.
Other drinks share the same name as the macchiato, making it challenging to differentiate it. It means that the recipe for a macchiato will depend on the ratio of espresso to milk used – bearing in mind that many consider a cortado to be equal parts milk to espresso and a piccolo latte to be a shot of espresso topped with milk and foam. A similar beverage is consumed in Portugal called a café pingado or coffee with a drop of milk. The macchiato was likely created in Italy in the eighties by baristas wanting to distinguish an order for a plain espresso from one including some milk. Who Invented The Macchiato & How Is It Made?
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