Preparation of espresso macchiato

Preparation of espresso macchiato

Introducing another member of the espresso family. Specifically, one of the younger members of this popular coffee family.

How did espresso come to macchiato?

The espresso macchiato is the creation of Italian baristas who introduced it to the world in the late 1980s. It is a classic or even double espresso with a little frothed milk. The milk must not be too much to preserve the strong taste of the coffee.

What do you need to make an espresso macchiato?

A top-quality espresso machine, premium coffee and a milk frother, unless your machine is equipped with the appropriate nozzle. Don't forget a suitable cup or glass. 

Add just enough milk to the finished espresso to bring out the flavour of the coffee and make it smooth.

Facts about espresso macchiato:

  • Although most countries have adopted the original Italian name, if you want to order this coffee drink in Portugal, ask the server for a "cafe pingado". 
  • In Italy, coffee with milk is drunk mainly in the afternoon; if you order an espresso macchiato in the morning, expect to be seen as a weirdo in many establishments.
  • When you come across the term "long macchiato" in a café when visiting Australia, you should know that it is a double espresso drink. 

The espresso macchiato is there for anyone who is primarily concerned with the taste and aroma of good coffee, while the appropriate amount of milk will play an important but in any case secondary role. 

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Dominik Škoda

Owner and CEO of GourmetKava s.r.o., operating an e-shop for 11 years with freshly roasted coffee and accessories for alternative coffee preparation. Holder of the prestigious Barista Skill Foundation certificate from The Specialty Coffee Association. Also a nature lover, DIY enthusiast, and music fan.

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