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What is a "proper" macchiato?

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  • #16
    Re: What is a "proper" macchiato?

    Originally posted by 18333A29293E3F04193E3A35285B0 link=1141787120/7#7 date=1241510796
    But IMHO what is demonstrated in the above link is an Iced coffee.
    I disagree.
    I made one on my barista course but cant remember what it was called. It might be in my course notes but theyre not to hand right now.
    Basically though its a layered drink.

    You will note that most of the replies tried to correct the guy that posted it.

    Originally posted by 1F3E353532285B0 link=1141787120/11#11 date=1241523402
    You can always pour an espresso, serve with some texturised milk in a separate small jug, and let the customer work it out!
    Thats how I do it at home and why I bought the 1oz jugs.

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    • #17
      Re: What is a "proper" macchiato?

      As I have understood a macchiato, it should traditionally be an espresso shot with a teaspoon or two of cold milk on top to make a spot and to create layers of coffee, milk, then crema.

      Although Im sure using a couple teaspoons of hot milk from the jug you just steamed for a latte is ok too. As long as you dont end up with a whole layer of foam on top of the crema, as that is not a macchiato in my opinion.

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      • #18
        Re: What is a "proper" macchiato?

        You rang?

        I use either a drop of hot or cold milk, depending if I have steamed milk for other drinks. I wont bother warming the milk just for my drink when all I need is a teaspoon full. I prefer to be served the milk separately if I buy one.

        I love the layered look of a well poured macchiato and how the milk mixes with the top layer of espresso. Bit like watching a Guinness.

        Mr M

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        • #19
          Re: What is a "proper" macchiato?

          For what it may be worth, I use hot milk in a macchiato, with just a trace of good quality milk froth on top. If Im asked to make it a different way, such as with a drop of cold milk or topped up further with warmed milk, I will.

          I like mine with minimal milk added, for the best stained effect.

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          • #20
            Re: What is a "proper" macchiato?

            I used to make them with the foam and warm milk as it seems more like a macchiato, however i personally prefer them with a tsp of cold milk.

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            • #21
              Re: What is a "proper" macchiato?

              RJ has hit it on the head....

              Macchiato.... means STAINED.... therefore direct interpretation is to stain your espresso base with either hot or cold milk.... or froth... the ultimate choice being the person that is going to consume the drink..... if have now heard of places that stain the espresso with liquid chocolate ..... mocha macchiato

              However in reference to milk staining.... one would argue that why mix a hot beverage with a cold one... therefore one could argue hot milk ......in order not to make the beverage cold..

              How do you tell the coffee apart from an espresso when it is to go to a table..... one could argue this is why a dollop of froth is placed on top... or you could argue that a dollop of froth... once the coffee is stirred results in a creamier texture....

              I think the real answer is very clear..... YOU CHOOSE THE WAY YOU WANT IT!! Therefore only go to an espresso bar/cafe that is prepared to make it the way you want it....

              Remember not all taste buds are the same.... happy macchiato drinking

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              • #22
                Re: What is a "proper" macchiato?

                I was in Brisbane for a meeting earlier this week and at morning tea time sprinted out into George Street to seek out a decent coffee. A quick reconnoitre revealed a cafe called (I think) Allans on George between Herschel & Tank Sts. The number of patrons waiting to order & collect their order suggested good coffee so in I went. I scanned the blackboard & noticed a listing of "long macchiato" which was unfamiliar to me as I drink my home-made macchiatos like KK.
                Whilst waiting I watched the two very professional looking baristas working the espresso machine. My coffee turned out to be a long black comprising about 1/3 steamed milk mixed in. It was quite a nice coffee although a bit milky for my taste. I would return to try their other offerings as I just got good vibes from the place.

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                • #23
                  Re: What is a "proper" macchiato?

                  Your correct, that would be Allens Espresso. They use two La Marzoccas and Di Bella Coffee, really passionate owner who pumps out some great shots. That place really puts the Gloria Jeans to shame next door.

                  As a very general observation Ive noticed Short Macs tend to stay consistent up and down the eastern seaboard. But once you get to a Long Mac it varies from the Starbucks style full late with a shot thrown in over top (and the dreaded carmel!), 3/4 latte with shot,  shot with large splash of milk and froth, 1/3 water base..double shot and splash with mark... in short how many ways are there to tie a knot and you have the same amount of variations for a Long Mac.

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                  • #24
                    Re: What is a "proper" macchiato?

                    Thanks Supreme, its great when other people know the place youre talking about. After I realised what I had ordered, I wished I had ordered something more basic so I could evaluate them a bit better. Clearly the locals know what they are getting when they order a long macchiato. Allens have a Cafe section in the back and I liked the "coffee-nut" feel to the place. I will give it another try when next in Brissy.

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                    • #25
                      Re: What is a "proper" macchiato?

                      Allen uses the Modena blend and from what I understand he had a hand in the development of it.
                      He can make it take different to any where else that uses that blend tho.

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                      • #26
                        Re: What is a "proper" macchiato?

                        Hi guys...

                        Correct Allen from Allens Espresso uses Modena.... is very passionate ... and runs an amazing operation that focuses on great coffee...

                        He also knows how to treat customers, remembers their names, order and even childrens names...

                        A very good ambassador for not only coffee, cafes and quality operations... but a true inspiration on how to make a customers day....

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                        • #27
                          Re: What is a "proper" macchiato?

                          Originally posted by 6652414E434F200 link=1141787120/14#14 date=1241527642
                          First he cannot decide on a name giving it two. I would argue that there is no need for the latter -Caffe Macchiato - because in that form it is more of an adjective than a name. Furthermore, if I was in a café ordering a “Macchiato”, surely it is understood I am ordering a coffee. I dont say Café Espresso for example.
                          i think in italy you can also order a Latte Macchiato - being milk, stained with cofee....
                          the confusing thing in italy is to them, latte is milk, whereas to us, it is a cafe latte...
                          we were in italy, and i order an espresso, and the wife asks for "a latte". the waiter looks at her puzzled, repeats the order, and she nods. he then returns with a tall glass of cold milk....

                          so, you can get a caffe machiatto or a latte machiatto, with the base, and the liquid doing the "staining" around the other way....

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                          • #28
                            Re: What is a "proper" macchiato?

                            Wouldnt it be an ideal world if there was a universal coffee menu for every cafe in the world that displayed exactly the same procedure for making a particular coffee that every barista was familiar with? (go on tell me im dreaming).

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                            • #29
                              Re: What is a "proper" macchiato?

                              That would be the same as having burgers being made the same way in all places in the world. You need to have individual flair and local variances. What is needed is an explanation either by word or written of how the coffee is made. When someone asks for a different coffee (ie macchiato) I ask how they want it prepared that way the customer gets exactly what they want. That said in my market I sell about 1 macchiato per month so I dont run into it very often.

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                              • #30
                                Re: What is a "proper" macchiato?

                                I agree with you there moto that you need to verify with the customer as to how they like their coffee especially one like a mach. as there are a few variances as displayed in this post.

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