I was recently reading different peoples takes on what a macchiato is. Am i wrong or does no one know what it is? i thought it was a shot of espresso with a dollop of foam on top. 'Mark' in Italian = mark the espresso with the foam?

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 What I'm saying is: "caffe' macchiato" in Italian does not mean "stained coffee", but coffee with a SPOT (macchia) of milk. Starbuck's can call it balloon juice if they want. The problem is for Yanks in Italy and  Italians at Starbuck's.

 

lance battenfield said:

ok, so what your saying is, we shouldn't be calling it macchiato at all? we should be calling it, Un caffe TINTO..? :)  THanks for the input on wording but, i think it is safe to say at this point in history we have two different espresso macchiatos floating around. We have one that is a traditional style (an espresso shot with a touch of steamed milk/microfoam on top) and we also have, what i think is safe to say, an American style espresso macchiato (a double espresso shot that's more like a really stronge mini cappucino) that has developed over the years with amany barista's obsession with the 'latte arts'.

OK, time for everyone to change there menu boards (or screens, which is alot easier, if you are up to date).

How do we say "Happy St Patrick's Day" in Chinese?

"THERE menu boards"...  That's wrong, too.. Make it "their"...  The management at S-buck's screwed up. but they can put anything they want on the board.  It's their store. "Traditional", like flat earth...... Italians who see the spoon-dipped foam will gag --- twice...

 

圣帕特里克节快乐
Shèng pàtèlǐkè jié kuàilè

J P Maher said:

How do we say "Happy St Patrick's Day" in Chinese?

Now, how do I say thank you?

 

jpm
 
Emily Wiersma said:

圣帕特里克节快乐
Shèng pàtèlǐkè jié kuàilè

J P Maher said:

How do we say "Happy St Patrick's Day" in Chinese?

谢谢

Xièxiè

J P Maher said:

Now, how do I say thank you?

 

jpm
 
Emily Wiersma said:

圣帕特里克节快乐
Shèng pàtèlǐkè jié kuàilè

J P Maher said:

How do we say "Happy St Patrick's Day" in Chinese?

What?! i'll never believe that stuff about pizza not being from italy! :)

J P Maher said:

Right you are! More of the same: "Italian beef" is a Chicago sandwich, unknown in Italy. There's no chop-suey in The Middle Kingdom. US sandwich shops peddle "Paninis". In Italy PANINI is a plural form. The singular is UN PANINO".  It's a roll -- 'little bread, little loaf of bread --PANE" cut in 2 lengthwise and filled with prosciutto (air-dried ham), cheese, or both. NOT toasted. And then there's TOAST. In Italy 2 syllables, please -- TOST-E...  It equals a US toasted cheese sandwich. And they have a purpose-built toaster. Our toast is called 'toasted bread --Pane tostato. And PIZZA was unknown in central and northern Italy until the 1960s. (I ws there when it arrived in the Veneto)  You could get it only in southern Italy, France, and that big Italian colony, the USA

Agreed!

 

J P Maher said:

"THERE menu boards"...  That's wrong, too.. Make it "their"...  The management at S-buck's screwed up. but they can put anything they want on the board.  It's their store. "Traditional", like flat earth...... Italians who see the spoon-dipped foam will gag --- twice...

 

I have also seen a method of a dollop of foam first with the espresso poured into the foam to "mark" the foam. But yes, this is the traditional macchiato. Starbucks does a vanilla latte "marked" with caramel. 

I'm 4 years late to this party, but hey...

I'm very new to this industry and am at a shop somewhere between a small local shop and a chain in the USA. We are in a city with plenty of good shops, but in a suburb without much beside Starbucks and Caribou, so we try to have a menu that makes sense to both those who want pour-overs and those who want a frappuccino. We have mixed results. These are the definitions/procedures we use:

When someone asks for just a "macchiato" we will ask if they want a latte macchiato or an espresso macchitao, specifying the makeup of each if needed. If they get confused, we ask if they want a caramel macchiato, which they usually do.

Here's how we make each of the three macchiati (and this is just how I've been told to do it, not saying this is the correct way to make the drink. We try to match what most people in the area will be asking for with that name. We default to 2% milk because. . . reasons.):

  • espresso macchiato: X shots of espresso with just enough foam to spot the shot, probably hard, floating on top
  • latte macchiato: X shots of espresso poured over steamed milk/foam of unspecified ratios (we have yet to have anyone order this.
  • caramel latte macchiato: vanilla latte with the shots poured over the top of the foam with caramel drizzle and a few rings of caramel around the edge

it is a single or double espresso with a small amount of steams frothed milk 

like a miniature cappuccino or latte 

normally served in a 3 to 4 oz cup 

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