Made well, macchiatos are my favorite... but I've had so many awful ones. It doesn't help that there's really no standard definition of what a macchiato is. I basically pull a double ristretto in a 2.25 oz espresso cup, and then fill the rest w/ milk (about .5 oz). The challenges are: a) getting such a small qty of milk microfoamed and b) dealing with a wide range of customer notions of what a macchiato actually is, which varies from just a dollop of foam to what I'm currently doing. Just wondering what everyone else out there is doing?
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