Okay, so someone has been asking Rachel at CREMA for an Ethiopian Style Macchiato on a regular basis now. Apparently his explanation was a little foggy, so I Googled it and came up with this: it is just like a regular Macchiato except the milk is poured first, then the foam is scooped on top, and then the espresso is poured in.
Does anyone offer this as a separate drink on their menu? Does it really make a difference??
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