Macchiato: A "Mark" of Magic
By: Dave Barista
In North America there is lot of confusion around the delicate beverage known as the macchiato. This stems mainly from the fact that the term macchiato is often used alone, without any context. When this happens, it leaves a lot of open room for interpretation. Let me explain…
The word “Macchiato” is Italian for “stained” or “marked.” Espresso based drinks can be stained in two very different ways: With an espresso macchiato, a dollop of milk microfoam is poured or scooped into a shot of espresso in order to stain the espresso with a white dot. In a latte Macchiato, a large quantity of steamed milk, usually around 12 oz, is stained with a ristretto shot.
However, knowing this distinction isn’t enough to remedy the confusion behind it. The problem is that if you walk into any big brand chain cafe and order an espresso macchiato, you will likely get a latte macchiato. Conversely, if you walk into most Italian restaurants and order a latte macchiato, you will be met with a puzzled look from the barista. I think there is a very simple reason for this. In traditional Italian cafés an espresso macchiato is a lovely way to showcase the flavours of the espresso while still getting the benefit of the creamy texture of milk.
The quality of espresso in large chain cafes tends to be less important than speed and consistency. The use of automatic machines in these chain cafes means that the barista only has to push a button in order to extract espresso. These automatic machines very often have manual steam wands however, which means the quality of milk is generally higher than the quality of espresso. Therefore, a latte macchiato will be more enjoyable than an espresso macchiato.
Let’s take a look at both the latte macchiato and the espresso macchiato, and how to get the best result from each of them. Firstly, the classic Espresso Macchiato!
The key to an excellent espresso macchiato is the milk. Though we would love to start with the perfect espresso every time, this is an unrealistic aspiration. But that’s okay. Milk can cut the overly bitter or overly acidic flavours in an imperfectly extracted espresso. When prepared correctly a dollop of milk foam can mellow out the flavours of espresso and give it a velvety body.
In my opinion, milk for a macchiato is the hardest to steam. This is because macchiatos use less milk than a latte or cappuccino and so the milk heats faster in the pitcher. This means that there is less time to emulsify the air into the milk to get that creamy texture. This is especially difficult considering that milk begins to lose its natural sweetness at 68 degrees Celsius (155 degrees Fahrenheit). There is a fine line to walk in this regard. But when done right, the espresso macchiato highlights the best qualities of the coffee and the milk.
The espresso macchiato is perfect for espresso lovers who are trying to enjoy their coffee for a little longer but also want to preserve the robust flavours in the drink. The creaminess of the milk adds a smooth texture that is delightful on the palate and helps to evolve espresso flavours into something entirely new.
Now, let’s discuss the Latte Macchiato!
Latte macchiatos offer a very different flavour and experience than espresso macchiatos. They tend to have up to 360mL (12 oz) of milk and 15 – 30 mL of espresso depending on if it is being made with a regular or ristretto espresso shot. This means the ratio of milk to espresso can be upwards of 24:1. I find that this is too much milk and it dilutes the coffee to a point where the espresso flavour is almost nonexistent. I prefer a much stronger ratio of 10 parts milk to 1 part espresso. However, experimenting to find your preferred ratio is a great deal of fun.
To make a latte macchiato, start by steaming the milk. The ideal milk for a latte macchiato is creamy and airy in order to have the layers form. Steam the milk first and pour it into the glass before the espresso. Let the milk settle for 30 seconds or so while you extract the espresso. This allows the light foam on the top separate form the heavy milk on the bottom. Slowly pour the espresso shot into the milk. Slowly, the layers will begin to define themselves. The dense milk will remain at the bottom while the espresso starts to mix with the lighter, airy milk in the middle. The milk foam will stay at the top. If the milk was steamed right, the top 20% to 30% of the drink should be a bright white cloud of deliciousness.
The combination of espresso and milk is absolutely exquisite. There is nothing as satisfying and comforting as the right blend of these two ingredients. Start your day off tomorrow with one of these “marked” beauties and I guarantee you’ll be floating on air!
Are you a restaurant or cafe owner, who wants to elevate your business with specialty coffee? Let’s discuss how! My contacts are below:
David De Sanctis (Dave Barista)
Master Barista, Consultant, Educator
Email: baristatrainer@faema.ca
Phone: 416-535-1555
FCA Barista Academy: https://www.faemaculinaryacademy.ca/faema-culinary-academy-barista-academy/
FCA Address: 672 DUPONT STREET, TORONTO, ON, M6G 1Z5, CANADA
Want to learn the fundamentals of coffee? Join my class, THE ABC’S OF COFFEE, once a month on Wednesdays!