This one is also popular when served over ice. It’s a latte macchiato (marked with espresso), with vanilla syrup added and finished with a drizzle of caramel on top of a dollop of foam. The most often-seen is the caramel macchiato. Many coffee shops, particularly chains, seem to have developed entire menus around the macchiato. That may seem complicated enough, but we’re not close to being finished with macchiato alternatives. Some aficionados will tell you that a macchiato was created specifically as the perfect afternoon coffee, to bridge the gap between morning cappuccinos and evening espressos. The latter is a better choice for those who aren’t fans of strong coffee, or are just getting used to the strong kick of espresso. A latte macchiato is milk stained with espresso. In short, an espresso macchiato is espresso stained with milk. The latte macchiato is usually served in a tall glass. Some layer both steamed and cold milk as a base, while others add extra flavorings. Many coffee houses add their own twist to the latte macchiato. The end result is a very attractive layered coffee drink. It’s built with a base of hot milk, half-a-shot or a shot of espresso is then slowly added, and the drink is topped with foam. The second type of macchiato is the latte macchiato, so named because it’s somewhat similar to a caffè latte. A classic macchiato is usually served in an espresso cup it’s the perfect choice if you think espresso is too strong but cappuccino isn’t strong enough. This is the macchiato usually served in Italy. Baristas may show their personal flair by creating latte art if the macchiato has milk foam on top, and those who have trouble handling the powerful coffee taste of espresso may add sweeteners as well. It consists of one or two shots of espresso, topped by a teaspoon or two of steamed milk or foamed milk (or both) as the “stain” in the middle of the cup. The first is the classic or traditional macchiato, also known as the espresso macchiato. A coffee shop or barista may serve just one of them regularly, but will always be happy to prepare the other. But even though it hasn’t been around for all that long, two common versions have emerged. We’ll be looking at that issue and a lot more, as we dig into this sometimes underappreciated Italian coffee.įirst things first: there’s no accepted and “right” way to make a macchiato (full name: caffè macchiato). It’s delicious, too – even though not everyone agrees on the right way to make a macchiato. So is the macchiato, which could be viewed as a midday compromise between those two venerable espresso drinks. Coffee lovers in Italy certainly haven’t been ordering pumpkin spice lattes for centuries.īut the big two, espresso and cappuccino, are as Italian as pizza and fast cars. Sure, some of the more-exotic choices may have been created for marketing purposes. All of the variations you have to choose from at a coffeehouse are simply the most popular variations on the most popular coffee drinks. Here’s the truth: no one takes their coffee or espresso exactly the same way. Those huge menus posted at coffee chains aren’t designed to make you feel dumb, or to make coffee drinking seem more complicated and sophisticated than it really is. A cynic might think that coffee shops have come up with so many variations on their coffee drinks simply to confuse us.Įspresso? Doppio? Red Eye? Black Eye? Americano? Long Black?Ĭappuccino? Latte? Flat White? Café au Lait? Breve? Mocha? Mocacchino?įor people who have difficulty remembering their friends’ names, that’s a bit much.Īdd macchiato to the mix – not to mention long macchiato and cortado? It’s enough to send you running from Starbucks to your local diner just to order a simple, uncomplicated cup of coffee.Ĭalm down.
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