What Is a Macchiato? Espresso vs Latte Types

A plain "macchiato" on a specialty café menu almost always means the espresso version.

1. 1

   Warm. A demitasse and pull a double shot (about 18g in, 36g out, 26–30 seconds) into it.26–30 seconds

2. 2

   Steam. 30–40 ml of whole milk with 3–4 seconds of aeration for dense microfoam.3–4 seconds

3. 3

   Spoon. (do not pour) a dollop onto the espresso.

4. 4

   Serve. At once; the foam collapses in about a minute.

It tastes almost like straight espresso with a softer first sip, then full intensity, acidity and a short clean finish. Every extra teaspoon of milk moves it toward a cortado.

1. 1

   Steam. About 180 ml of whole milk to 65°C with a little more aeration than for a flat white.

2. 2

   Fill. A tall glass (10 oz or more) to about 70%.

3. 3

   Pull. A double espresso within 30 seconds of the milk.30 seconds

4. 4

   Pour. The espresso slowly over a spoon held just above the foam so it settles mid-glass.

Done well it has three layers, so each sip has a slightly different balance.

Starbucks' Caramel Macchiato, for example, is a vanilla latte built in layers with caramel drizzle: closer to a latte macchiato in construction but flavored and much larger.

• Espresso macchiato vs latte: nearly pure espresso with a foam mark, versus 8–12 oz with 6–10 oz of steamed milk.
• Latte macchiato vs latte: similar milk volumes; one pours espresso into milk, the other milk into espresso. Once stirred, the difference is small.
• Espresso macchiato vs cappuccino: more concentrated, where the cappuccino is balanced thirds of espresso, milk and foam.

Head-to-heads: macchiato vs latte, what is a cappuccino and flat white vs cappuccino vs cortado.

An espresso macchiato is espresso marked with a dollop of milk foam. It stays strong and intense because there is almost no milk. A latte macchiato flips the build: steamed milk first, then espresso poured through it, forming layers. Chain versions often add syrup and caramel, which moves them closer to a sweet latte.

What you taste depends on the shot. In a small drink, sour or bitter flaws show clearly, which is why a well-extracted double shot or ristretto works best.

• Dial in the shot with a scale; see how to dial in espresso.
• Use a small pitcher and steam a small amount of milk for foam.
• Preheat the cup, because small drinks cool quickly.
• Pre-infusion and temperature stability make sweeter shots.
• For a latte macchiato, pour slowly into steamed milk in a glass, so the layers form.