Okay, so someone has been asking Rachel at CREMA for an Ethiopian Style Macchiato on a regular basis now. Apparently his explanation was a little foggy, so I Googled it and came up with this: it is just like a regular Macchiato except the milk is poured first, then the foam is scooped on top, and then the espresso is poured in.
Does anyone offer this as a separate drink on their menu? Does it really make a difference??
If you've ever had a caffe latte and a latte macchiato side by side, you'd have an idea as to how the taste difference will translate to a macchiato.
It mellows it out just a bit, and in the case of the latte macchiato, it actually makes it taste sweeter (thanks to the milk being the dominant flavor).
In such instance, I'm under the impression that doing a reverse macchiato (or as you referred to it, an Ethiopian macchiato) would have a similar effect. It would mellow out the espresso a bit more in terms of effect during consumption. (but not in absolutes, obviously)
This is mostly theorizing, but it is based on some level of experience.. just not direct experience. ...yet.
Heath Henley said:
Of course pouring is better than scooping, as discussed at length in other topics on bX.
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