In all my years as a barista who continues to learn and improve, I have never come across anyone who makes a macchiato by adding hot water to it. I have always made a mac (short or long) with one (or two) shots of espresso, and a stain of milk. The head barista from our coffee supplier has told me I should be adding extra hot water to the shot as well as the stain of milk. At the moment, I do not agree with her and seek your counsel to decide whether or not I have a fair argument.
Traditional, historical and modern methods are all welcome!
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