How to Make a Macchiato

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Do you want to add more to your coffee shop? Are you tired of the same old drinks that you serve every day? Well, then it’s time to branch out into other drinks to make your coffee shop a little more interesting.

A Café Macchiato is an Italian name meaning “marked” with froth. This drink is basically a single shot of espresso mixed with a touch of frothy, delicious, thick milk. It is not a latte, nor is it a cappuccino, but it is an espresso drink with its mark at the top with foam. The foam covers the espresso so it protects it from exposure to air. Even if it’s only a small drink, a Macchiato can actually be pretty difficult to make. Steaming milk is actually a tough skill, especially for those who truly want to master the art of making the perfect espresso shot with the perfect froth.

To make your macchiato, you need to be prepared with the basic ingredients. Prepare a set of espresso beans and milk.

Start the process by steaming the milk. Use a 12 oz pitcher for steaming the milk. While you won’t need all the milk, you should still fill the pitcher up to the nozzle to give the pitcher enough time for steaming. If you have more milk in the pitcher, you have more time to steam it up to 155 degrees. This means you can have more time to play with the foam. Since a macchiato means that you will be marking it with foam, you need to make more foam.

Next, use the tip of the nozzle to touch the surface of the milk. Now, in order to mix the foam and the milk, you need to start swirling and surfing the nozzle. Try not to separate the two until you’ve poured it into the cup. As much as possible, avoid making bubbles. If you need to remove bubbles, spin the pitcher or tap it.

For those who are skilled in making these types of drinks, swirl the milk with the double espresso shot. However, if the machine doesn’t allow you to do this, continue swirling the pitcher. To make a good shot of espresso, grind the beans fresh and tamp three times. To make a good shot, you need about 21-27 seconds, depending on the beans you use and the machine.

Give the pitcher another swirl for more foam. If you didn’t get enough foam from steaming, lessen the milk by pouring it out. Use a spoon to hold the foam as you pour some milk out. Now spin it again. Get your espresso cup and hold it at an angle. Pour the freshly-made frothy milk into the espresso, right in the middle for emphasis. Raise the pitcher while you pour so you can keep the speed steady. Don’t pour too much milk into the espresso. If you put too much milk, then you’re now making a cappuccino. As you pour the pitcher, jiggle it a little, so that the pitcher does all the movement. Pour only until you see fit and then pull the pitcher away from you. This will help you create a heart at the top of the espresso shot.

Congratulations! You’ve now made a macchiato. If only you can add coffee syrups and use other easy ingredients, right?