Macchiato

Ingredients:

• Espresso
• Milk
  
  

To make a single macchiato, use a small demitasse, ceramic cup if ordered to stay, or a 4 oz paper cup if ordered to go.

• Prep a standard steaming pitcher with 5 oz of milk.
• Pull a double long shot (3 oz) of espresso, but split the shots so 1 (1.5 oz) long shot is in the cup.
• Stretch your milk by adding more air for a foamier texture until the milk reaches 65°C or 150°F.
• Scoop two spoonfuls of foam from the steamed milk and add on top of the drink to mark the espresso.
• If ordered to stay, serve on a small saucer with a demitasse spoon.

• Prep a standard steaming pitcher with 5 oz of milk.
• Pull a double long (3 oz) shot of espresso into the cup.
• Stretch your milk by adding more air for a foamier texture until the milk reaches 65°C or 150°F.
• Scoop three spoon fulls of foam from the steamed milk and add on top of the drink to mark the espresso.
• If ordered to stay, serve on a large saucer with a tea spoon.
  
  

Note: Some customers may confuse the traditional macchiato that we serve with a caramel macchiato served at other cafes. To avoid confusion, it’s always helpful to clarify how we serve macchiatos when a “caramel macchiato” is ordered.