New Ways to Enjoy Un Caffè
Although Italians may not have invented coffee they have perfected its making and service bringing enjoyment and satisfaction to millions of people all over the world every day with new and exciting ways to experience un caffè.
The foundation of the Italian coffee begins with the Italian roast, a roasting style that pushes the beans to extract their true essence developing a deep, velvety flavor. Known as the "second crack" the internal bean temperature reaches approximately 435-450°F. The result is an oily, dark brown/black bean with a smoky aroma and deep bittersweet notes of dark cocoa, caramel and charred oak. The birthing of an Italian espresso.
Masterful blenders are able to manage the roast to bring the bean to the brink of intensity and when pulled as an espresso, the blend choices (which traditionally include high-quality Robusta and Arabica beans) yield a remarkably thick, rich crema.
Milk is the ultimate milk partner for enjoying new ways to enjoy un caffè. The intense profile of an Italian roast is the absolute best choice for milk-based drinks like lattes, flat whites, or traditional macchiatos. The robusticity of the roast cuts through the sweetness of steamed milk without getting lost in translation.
I have always favored a latte macchiato because unlike a standard caffè latte where the espresso is poured first and the milk blends into it. The latte macchiato flips the script by pouring the steamed milk first and "staining" (macchiato) it with a shot of espresso on top. Served in a tall glass or cup, a latte macchiato is meant to be a long, slow sip with the distinct layers creating both a visual and tasting experience as the smoky darkness of the Italian roast cuts through the top foam layer and transitions into the sweeter milk below.
Layers of a Latte Macchiato
thick hot milk at the bottom
dark espresso in the middle
an airy foam at the top
Our Milanese cousin Paolo teases me that when I order a latte macchiato and attach "tiepido" as a modifier, the barista will just leave it sit for a few minutes on the counter before serving so that it is lukewarm (tepid). However there is a science in the Italian coffee culture milk-to-coffee ratio and temperature can be a part of that equation. A standard latte macchiato is already served cooler than a standard American latte (around 140°F/60°C ) so it is sweet and drinkable when served. When you ask for a latte macchiato tiepido, you are asking for it to be steamed even less and that takes a quick hand from the barista. But the effort is appreciated as the drink arrives at the perfect temperature to enjoy.
There are many variations on the Italian espresso besides milk-based drinks. Caffe lungo (a long shot), caffè ristretto/corto (a short shot), caffè doppio (a double shot), caffè corretto (a shot with a splash of liquor) or the ultimate dessert caffè affogato, a scoop of vanilla gelato "drowned" in a hot shot of espresso.
Whether you're a casual drinker, seasoned barista or coffee enthusiast you'll find the artisan blends of an Italian roast an invitation into new ways to explore un caffè and experience the true pleasure of the Italian coffee culture. Look for our new Fall-Winter Collection of Italian Roast coffees coming soon.
Latte Macchiato Recipe
Fill your milk pitcher with milk
Use a large milk pitcher and fill it with around 200 ml of milk—enough to fill a large glass with room for foam.
Froth the milk with your steam wand
Purposely cut the steam wand early, stopping around 110°F to 120°F (43°C to 49°C) to create a drink that is warm rather than steaming hot with a thick, firm foam layer to create a sturdy foam layer to highlight the three distinct layers of milk, espresso, and foam characteristic of the drink.
Pour the milk into a latte macchiato glass and let it sit
While you prepare the espresso, the milk and foam will naturally separate.
For the best visual effect, choose a tall, narrow glass of about 250 to 300 ml.
Make your espresso
Use a double espresso (around 38 ml) so that the espresso flavor stands out. You can also use a single espresso. Use an espresso cup to collect your espresso.
Slowly pour the espresso into your latte macchiato glass
Because the milk is cooler, your espresso should settle between the milk and the foam layer.
If you have trouble getting it to layer add a little hot water to your espresso. This makes it both hotter and thinner, ensuring it floats above the milk.
Questions and Answers about a Latte Macchiato
(According to Barista Essentials)
What is the difference between a cappuccino and a latte macchiato?
A cappuccino has a different ratio of milk, espresso, and foam compared to a latte macchiato.
In a cappuccino, the espresso is poured into the cup first, followed by steamed milk, and topped with a layer of milk foam. In a latte macchiato, you start with milk, then add espresso, creating layers of milk, espresso, and foam.
What is the difference between a latte and a latte macchiato?
The main difference between a latte and a latte macchiato lies in the proportions of milk and coffee.A latte macchiato focuses more on the milk, while in a latte, the espresso is more prominent.
They are also served differently: a latte macchiato has clear layers of milk, espresso, and foam, whereas a latte is more blended.
What is the best milk for latte macchiato?
As with all coffee recipes involving milk, full-fat milk is the best choice. It provides the best creamy taste and firm foam and is traditionally used when ordering a latte macchiato. Of course, you can substitute it with lower-calorie or animal-friendly alternatives that still make a delicious latte macchiato.
What are good latte macchiato glasses?
The perfect glass for a latte macchiato is ideally tall and narrow. You definitely want a nice transparent glass to clearly see the layers of your latte macchiato. Latte macchiato glasses should hold about 250 to 300 ml.
What is the right latte macchiato ratio?
For a proper latte macchiato use a double espresso of 38 ml with about 200 ml of milk. This gives a nice balance between the espresso and the milk without losing the coffee flavor. In total, a latte macchiato is 238 ml.
*this post is dedicated to my fellow taste travelers Carol and Susan who discovered the latte macchiato tiepido on a recent trip to Italy
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