Content

• Ingredients
• Steps
• Tips
• Warnings
• What do you need

Macchiato coffee in Italian means "marked" (with foam). Macchiato coffee is a small, simple beverage based on a single or double espresso, with a hint of delicious milk froth. This is not a latte or cappuccino, but an espresso 'marked' with a spoonful of foam on top to completely cover the espresso and protect it from air. Although it's a tiny drink, Macchiato can be one of the most difficult espresso-based drinks to make well. If you thought the steamed latte milk was tough, think again. The essence of this drink is in everything ideal - perfect espresso and perfect froth.

Ingredients

• Milk
• Espresso coffee

Steps

1. 1 Whisk the milk with steam. Steam the milk for the macchiato in much the same way as for the cappuccino. Use a 340-350 gram jug when whisking milk. Fill it up to the neck with milk. You won't be using all the milk, but you need enough milk in the jug so you have more time to steam it. The more milk, the longer it will take to bring it to 155 degrees, which will give you more time to play with the foam. Remember that Coffee Macchiato means marked with foam, so you will need to make a lot of foam, but that does not mean that you need to use a lot of foam for every single cup.
2. 2 Place the tip of the maker on the surface of the milk. Make good circular motions like making a hole. This will cause the milk and foam to mix together. Your milk and froth should not separate until they are poured into the cup.
3. 3 Continue punching the hole until the content in the jug doubles. Please do not exceed 160 degrees, and avoid bubbles in your foam. Slap the jug to let all the bubbles come out, twist it, all that jazz.
4. 4 Make a double espresso. If you are an experienced barista with a good coffee machine, you should be able to make both espresso and milk at the same time. If your machine does not allow you to do this, then continue whipping the milk. If you are unsure about how to make a good espresso, grind the coffee beans freshly and refill the dispenser three times. Is it easy enough? A good espresso takes about 21-25 seconds to brew, some say 23-27; it depends on the machine and the coffee beans. Just make sure you get it right.
5. 5 Whisk again. If you didn't get enough foam the first time you steamed, pour in some milk.To do this, take a spoon and place it in front of the jug so that you can hold in the froth while you drain the milk. Whisk it a little again. Take an espresso and hold the cup at a slight angle.
6. 6 Pour the frothy milk from the jug into the espresso coffee, right in the center. Raise the jug high to keep the milk pouring speed stable. Pour just a little frothed milk into the espresso. If you have more milk than espresso, then you are already interfering with the cappuccino area.
7. 7 Be calm as you pour the milk out of the jug. Move your wrist slightly, allowing the weight of the pitcher to move. When you're done pouring the frothy milk, set the jug aside. If you did it well, you should end up with a beautiful heart.

Tips

• Practice making a good espresso and steaming milk.

Warnings

• Don't add too much milk. The espresso should be topped with froth and not filled with milk.
• Try to avoid big bubbles in the foam!
• Don't assume that just because you added milk that your espresso can't go bad. Of all the espresso-based drinks, next to pure espresso, this one is one of the most important, requiring you to focus on a good espresso. You can make the best foam in the world, but a bad espresso can turn a drink into motor oil.

What do you need

• A coffee machine with the ability to whip the foam
• Coffee grinder
• Stainless steel pitcher
• Small coffee cup