Replies to This Discussion

Permalink Reply by Brady on October 1, 2010 at 11:04am

Mine's a 3oz drink, built with a shorter double shot and thicker microfoamed milk. Sometimes a little art, sometimes not. I've heard some refer to this as a "wet" macchiato. I guess that works.

I too find it difficult to properly texture less than 3oz milk. This is the reason we charge the same price for an espresso macchiato as we do for a cappuccino. Your cost ends up being the same. Truth be told, most times that macc is mine, made from the milk I have leftover from a trad. capp.

I don't understand the "dollop of foam" thing. This is the way that I was originally taught as well, but I've never found that approach to make a delicious beverage.

Permalink Reply by Mike on October 1, 2010 at 11:05am

I've always understood the macchiato to be equal parts espresso and creamy, cappucino-style milk. We use 3 oz demis.

In my book, the nonfat macch is heresy, it's hardly an ounce and a half of airy milk, you can take the 12 calories. But that may just be me.

In regards to the caramel macchiato, if i hear it, i explain it. I don't want to waste espresso to prove a point.

Permalink Reply by Mike on October 1, 2010 at 11:17am

It's lacking in the incorporation. It's just sitting there...all sad being apart from its lover...

Brady said:

I don't understand the "dollop of foam" thing. This is the way that I was originally taught as well, but I've never found that approach to make a delicious beverage.

Permalink Reply by Jared Rutledge on October 1, 2010 at 11:28am

we just do ours like a piccolo latte, a double shot with about 1.5-2 oz. of textured milk.

Permalink Reply by Paul Yates on October 1, 2010 at 12:31pm

What's the difference between this and the cortado?

Permalink Reply by teresa pilarz on October 1, 2010 at 2:51pm

This and Brady's description sounds most delicious to me. In either case, you end up w/ a double shot in a 3 or 3.25 oz beverage. Yah, I can't get into the dollop of foam thing either; I've had it many times and it's always been universally terrible.

I wonder how the Italians would define a macchiato, presuming this is where it got its start.

Good question on the cortado. I used to order those in Spain all the time. Seemed like cafe cortado and cafe con leche over there was about the same... 5-6 oz and w/ espresso crema and more of a flat white top instead of microfoam.

Jared Rutledge said:

we just do ours like a piccolo latte, a double shot with about 1.5-2 oz. of textured milk.

Permalink Reply by Joona Suominen on October 1, 2010 at 3:06pm

Picture, a thousand words and all that cheese.

Permalink Reply by Matthew Gasaway on October 1, 2010 at 5:19pm

Paul Yates said:

What's the difference between this and the cortado?

I've wondered this as well.

I'm pretty sure they are the same darn thing.

I've been told that Cortados have less microfoam. I don't necessarily believe this. And I usually see them served in everything but a demitasse.

Permalink Reply by Khristian Ortiz on October 2, 2010 at 7:32am

Teresa I had the same problem as you did, getting an exact definition was a pain. I asked around at work, the net, everywhere and everyone just gave me the definition of the word. Now this is what I have come up with and gets me in the good graces with those that drink them. I basically just pull a double, no need to pull it ristretto unless want. You might say with more espresso it cuts the room for milk. But the idea as you can read anywhere is for it to be marked with milk. While the shot is pulling steam some half and half to the point that the milk is texturized for a capp. I usually am able to do some rosetta on top with the room given. But in reality just be able to pull a monks head for that marked aspect. Now at the shop I work at many costumers do order that drink that starbucks has misnamed, but we still do get true coffee enthusiast and I have had nothing but good things said about my macchiatos. In reality I have had alot of practice since this is what I drink.

Permalink Reply by Khristian Ortiz on October 2, 2010 at 7:34am

What is the size on those demitasses



Joona Suominen said:

Picture, a thousand words and all that cheese.

Permalink Reply by Jeff Hoeppner on October 2, 2010 at 7:37am

Couple things. The way we do it is with a dollop of milk foam over a double espresso in a 2.5oz cup, making sure that there is a crema ring all the way around the foam. Beautiful presentation, just enough milk to sweeten it a touch. Mike, I believe what you are describing is an antoccino, which is one of my personal favorites. Double ristretto, equal parts velvety steamed milk, perfection.

Permalink Reply by Joona Suominen on October 2, 2010 at 8:15am

Khristian Ortiz said:

What is the size on those demitasses



They're 2.5oz/70ml. Standard acf espresso cups.

Joona Suominen said:

Picture, a thousand words and all that cheese.

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