Not "latte machiato" or "caramel machiato", but the authentic Italian style they do at the WBC. How should it be made? I want to ad it to our menu. but I don't know the actual, correct way to make it.

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Oh boy. This is kind of a loaded topic. Traditionally, traditionally (so I'm told) it's just espresso marked with steamed milk or foam. Not that I've had an authentic macchiato in Italy. But in the US, in the shops I've been around, it's been an espresso and whatever amount of steamed/textured milk/foam to fill the demitasse.

(WBC doesn't have a macchiato, btw. You can make a macchiato as your sig bev if you desire, but then you can also make espresso foam en gelee if you desire)

There are a lot of ways to do this, depending on how much foam you like in it. If you want to make it to order, you need some 12oz pitchers.

Anyway, from thickest to thinnest,

1. Steam as little milk as you can to produce good microfoam. Set aside. Pull your shot, and then spoon enough foam to fill your demi.

2. Steam as little milk as you can to produce good microfoam. Set aside. Pull your shot. Pour off 1-2 oz of milk from under the foam into the sink. (It's easier than it sounds.) Spin the milk & foam back together on a flat surface. Pour, you can maybe, maybe get a heart. Maybe.

3. Pull your shot. Steam as little milk as you can to produce good microfoam. Pour immediately. You can get a a good soft heart reliably.

4. Pull your shot. Steam good microfoam just as you would a latte. Pour immediately. If you're good at l'arte, you can pour multiple rosettas.

5. Pull your shot into a clear juice glass. Steam with the least amount of air possible and not make the milk scream. Even scoop a bit off the top. But that's called a cortado, and then you're opening a whole new can of worms. If you can get art, your milk is probably too thick.

Personally, I prefer 2. A lot of shops do 3 because hotshot baristas want to try to pour rosettas into the smallest possible cup. That's fun for a while, I guess. I put a wonky triple in one once, and I know baristas who can pour good looking triples into a cup that small.

Try a bunch of different ways, and then decide what you want to serve.
Hi Joseph, if you are looking for what is served in Italy, it's an espresso topped with a little foamed milk in an espresso cup. Just to lighten and sweeten the taste. When "al Caffè" in Italy we ask for "un espresso macchiato".
2oz espresso with 1 oz milk with latte art. easy
@Alessandro. Yes, that's true. And also, that's what I describe in option 1. I think. Tell me if I'm wrong.

@jules. Sure, you can do that. And also, that's what I describe in option 4. I think. Tell me if I'm wrong.

@Joseph. Try them all and serve whatever you like best and think your customers would like best. I don't think any of these are wrong, but most of them are inauthentic to "un espresso macchiato".
Thanks to everyone for responding! The drink that you are all describing is very close to the same. That answers my question. Thank you for all the wisdom and experience!

-Joseph
latte art is possable on everthning


Joseph Plaugher said:
Thanks to everyone for responding! The drink that you are all describing is very close to the same. That answers my question. Thank you for all the wisdom and experience!

-Joseph
latte art is possabble on everthing

James Liu said:
@Alessandro. Yes, that's true. And also, that's what I describe in option 1. I think. Tell me if I'm wrong.

@jules. Sure, you can do that. And also, that's what I describe in option 4. I think. Tell me if I'm wrong.

@Joseph. Try them all and serve whatever you like best and think your customers would like best. I don't think any of these are wrong, but most of them are inauthentic to "un espresso macchiato".
Whatever you do, don't make it larger than a 4oz drink.. Though i like pouring in the steamed milk the way i would a Capp, i think scooping a dollop of foam on top of the 2 shots is "traditional".

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