How To Make A Latte Macchiato

So, “latte macchiato” as a whole, means “stained milk”. Interestingly, the name also perfectly illustrates the ratios between the coffee and the milk. In this case, the milk is a dominant 2/3rd of the drink. Due to the very large quantity of milk, the drink has a superior delicacy and velvetiness. As mentioned, a perfectly constructed latte macchiato has 3 fancy layers (hot milk, espresso, and froth) and looks extremely impressive. Drinkers traditionally stir and mix it with a long spoon just before drinking. That’s why it’s also served with long spoons.

To clear up any confusion, a latte also has 3 layers. But a latte has a different order, where espresso is poured in 1st and then the hot milk, which finally gets topped with a layer of foam. For those who love milky coffee drinks, latte macchiato will always be a fantastic option to have.


The Aim

The Italian word “macchiato” means “stained” or “marked”. The drink creates 3 layers of milk, coffee, and foam, which relates to the word “mark” for the drink itself. A perfect cup of macchiato should provide a velvety, rich, milky coffee taste in your mouth.


Ingredients and Instruments

Ingredients:

  • 200-240 ml (6-8 fl. oz.) of whole or 2% milk.
  • 2 shots of hot espresso.

Optional Ingredients: 1-2 tablespoons of cinnamon or cocoa-flavored syrup.

Tip: Among some of the froth-friendly and non-dairy alternatives, oat and almond milks are generally considered the best.

Instruments:

  • An espresso maker with a frothing wand.
  • A milk jug.
  • 8-12 ounce glass for macchiato.
  • A tall spoon.


Making Of Latte Macchiato Step-By-Step

Froth The Milk

Since milk is the bedrock of this beverage, your first step needs to be the preparation of fluffy milk foam. 

Tip: Generally, cold milk is best for frothing. But if you’re using an automatic frother, the selected milk should be chilled before frothing. Also avoid frozen milk, as ice doesn’t froth.

Heating up the milk helps to improve the sweetness. But be careful to not scald the milk.

Pour the chilled milk into a milk jug and place it under a pre-purged steam wand. Dip the wand just under the milk surface and start frothing.

With a good milk frother, the optimal frothing will be achieved quickly (~45 seconds). Frothing with other non-automated methods will take longer. 

Once the big bubbles start to become microfoam with even distribution, you stop the process. It should be thick and bubbly like milk foam. It’s ready to pour, but for now, set it aside.

Brew The Espresso

Use freshly ground coffee for this. This is also an espresso-based double-shot drink. So, you’ll need 14g of coffee grind to make a double-shot (60 ml or 2 oz.) espresso.

Since the espresso has to stay on top of the hot milk in your macchiato glass, pour the espresso into a different glass or cup in this step.

Note: You can brew the coffee first and then froth the milk as well. But this order is the most preferable.

Once you’ve finished, set it aside.

Layering The Milk And Espresso

As mentioned, pour the milk first and take up 1/3rd of the glass. A tall glass or mug is preferred here.

Make sure to reserve enough foam for your top layer as well.

Now, wait for the milk to separate (30 seconds to 1 minute).

Next, slowly pour the espresso down the side of the glass. It’ll form an attractive layer over the foamed milk.

Finally, pour the rest of the foam with a spoon on top of the espresso layer. If you want to, add a bit of cinnamon or coca syrup on the top.

Before you start sipping, use your tall spoon to stir and mix all 3 layers. You can now enjoy your latte macchiato!

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