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What is a "proper" macchiato?

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  • Forte
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 406D4661686865040 link=1141787120/20#20 date=1242106858
    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
    couldnt agree more !

    The way i make a short mac is a shot of espresso, followed by a very small amount(few drops max) of hot milk, topped with a small teaspoon of microfoam....small etching of art to complete(time permitting)

    Double shot mac....same as above except with a double shot of course.

    I will make the customer any variation they like as long as it doesnt involve over heated milk.

    **PS For anyone out there wanting to be taught some good practices when it comes to making coffee....look up Dibella coffee these guys are great, they have a great product, philosiphy and knowledge.

    I can highly recommend them....I used Dibella coffee(as an employee of a cafe) for a couple of years before moving back to SA....fantastic(fresh) product and the support was very good.

    Leave a comment:


  • galumay
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 764A574C464750454D46220 link=1141787120/88#88 date=1300601998
    As an auditor, thats nice to know.
    Yes, nice work if you can get it - although they tell me it can be hard to sleep at night!

    I reckon there might be a few volunteer coffee auditors here.

    Leave a comment:


  • maheel
    replied
    Re: What is a "proper" macchiato?

    FTW !!

    http://www.youtube.com/watch?v=aKIX_MFfJpI

    Leave a comment:


  • Thundergod
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 75737E677F736B120 link=1141787120/87#87 date=1300589061
    Very much the case, the Italian Espresso National Institute controls the standards and sets both the price nation wide for espresso as well as licensing and auditing cafes that wish to use the term "Espresso"
    As an auditor, thats nice to know.

    Leave a comment:


  • galumay
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 132F3229232235202823470 link=1141787120/85#85 date=1300580386
    Are you saying every coffee in Italy is made to an identical standard?
    That unlike Australia, they manage to avoid local variations?

    Considering that Italy is a very young country made up by the unification of many small states, I have strong doubts that this can be the case.
    Very much the case, the Italian Espresso National Institute controls the standards and sets both the price nation wide for espresso as well as licensing and auditing cafes that wish to use the term "Espresso"

    Obviously not "every" coffee is made to the standard, but you get a consistency of quality of coffee that we can only dream of in this country.

    Almost no coffee made commercially in Australia would meet the standard required for certification by the Italian Espresso National Institute - not to say they might not taste nice!

    Leave a comment:


  • beanflying
    replied
    Re: What is a "proper" macchiato?

    I think you will find a historically a Capp should be equal thirds espresso/milk/foam if you take the Italian model strictly. In Australia/US and elsewhere it is generally served weaker than that (not by me if I have my way )

    Initial weight of coffee/double/volume is another whole debate for another topic rather than here

    The great Macc debate is interesting and given time to chat to drinkers of it most prefer a dash of hot milk and a spoon of foam to the double, some for just hot milk and virtually none for cold milk.

    Off to make a couple of Micro Piccolo Low Fat Lattes (single shot in an espresso topped up with milk for about 80-90ml) ;D

    Leave a comment:


  • Thundergod
    replied
    Re: What is a "proper" macchiato?

    Are you saying every coffee in Italy is made to an identical standard?
    That unlike Australia, they manage to avoid local variations?

    Considering that Italy is a very young country made up by the unification of many small states, I have strong doubts that this can be the case.

    Leave a comment:


  • galumay
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 6E58455942432A0 link=1141787120/49#49 date=1244982010
    I always made a macchiato with what turned out to be a double/single (whatever Ive been pulling) from my lever then topped up an espresso cup the rest of the way with microfoamed milk. Since the first shot is always a bit sour this turns out to be the best way to have it for my tastes.
    As you can see from this discussion there is a huge range of coffees made and called a Macchiato. I concur with the definition used where it was invented, Italy, an espresso with about a teaspoon of milk added to a single and two teaspoons to a double. That has certainly been my experience in Italy.

    None the less the drink you describe is similar to that sold all over Australia as a Macchiato - despite it bearing no resemblance to its namesake in Italy.

    Mind you the cappuccino made in Australia also shares little in common with the drink made in Italy! A cappuccino is made in Italy with a single shot espresso, here I rarely see it made with anything other than a double - and usually grossly overdosed at that with 17+ g of coffee.

    Its probably a never ending discussion as to what constitutes the various forms of coffee and what we call them, personally I believe the traditional Italian terms should only be used for drinks made to their definitions, the 3rd wave cafes & baristas creating 20g coffees should invent new names to describe their artistic efforts.

    Thats not to lessen some of the amazing drinks being invented by the 3rd wavers, just to distinguish them from the traditional.

    I should also say that if thats how you like to drink your first shot then its the perfect way to make it!

    Leave a comment:


  • Barry_Duncan
    replied
    Re: What is a "proper" macchiato?

    While I get the macchiato I want by telling them at some places, twice recently it was so bad and overextracted that the only way I could have had an enjoyable coffee would be to jump behind the counter and give them a lesson.

    Barry

    Leave a comment:


  • Thundergod
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 112A232C2C233136420 link=1141787120/81#81 date=1285480948
    cringing when trying to drink the concoction they create
    Just tell them what you want. :

    Leave a comment:


  • Shannast
    replied
    Re: What is a "proper" macchiato?

    I am a long macchiato drinker and it seems that this creates the same problems in my home town of Cairns.

    I have only found 3 places in the whole town that can make a long macchiato correctly: Mumma Cocoa (off Mulgrace road on Allmuller St), The Ginger Bread House (On Lake St), and my favorite Bang Espresso Bar (on Shileds St in the bolands Centre).

    Other then these three cafes I have received and array of attempts for my order.

    Ive had a single shot espresso topped with milk to form what I am pretty sure was a piccolo latte.

    A single shot, long black with some foam on the top.

    A double shot in a regular glass filled to the top with milk

    And, the latest, just a regular long black with no milk...

    These are often way to hot to drink for about 20 minuets and I never offer me the choice of hot or cold milk.

    The thing that mainly annoys me also is that these were from local cafes that seem to look as if they know what they are doing, but disappoint when it comes to making this drink.


    I would love to see some consistency so that Im not always avoiding coffee shops and cringing when trying to drink the concoction they create as I am not usually one to complain.



    Leave a comment:


  • A_M
    replied
    Re: What is a "proper" macchiato?

    Originally posted by 5B677A616B6A7D68606B0F0 link=1141787120/79#79 date=1284989873
    For the short time I was being paid to make coffee I put some steamed milk in a small jug (30ml) and served it with the coffee.
    The customer could then add for themselves the amount they wanted.
    (Never got any complaints; usually got asked for seconds.)

    Why torture yourselves?
    Just ask for a shot/double shot or whatever base you want and ask for the milk (steamed or cold) on the side.

    If you want something more like a long black, ask for one and again ask for the milk on the side.
    TG - I like it - So KISS

    Leave a comment:


  • Thundergod
    replied
    Re: What is a "proper" macchiato?

    For the short time I was being paid to make coffee I put some steamed milk in a small jug (30ml) and served it with the coffee.
    The customer could then add for themselves the amount they wanted.
    (Never got any complaints; usually got asked for seconds.)

    Why torture yourselves?
    Just ask for a shot/double shot or whatever base you want and ask for the milk (steamed or cold) on the side.

    If you want something more like a long black, ask for one and again ask for the milk on the side.

    Leave a comment:


  • Barry_Duncan
    replied
    Re: What is a "proper" macchiato?

    I have been drinking macchiatos since I became lactose intolerant about 10 years ago.

    I make them for myself by making a single short black and adding a little cold milk.

    I understand that the literal translation from Italian is stained with milk.

    When I started with them few baristas knew what they were so I told them and often got what I wanted.

    Now I get everything from a short black with a blob of froth to a half sized cappuccino.

    Last week at a resort among the vines in the lower Hunter Valley I was served an over extracted and over priced latte for $4.30. The last coffee I had there.

    I will have to return to telling them what I want.

    Barry

    Leave a comment:


  • GrahamK
    replied
    Re: What is a "proper" macchiato?

    It seems even when you do clarify, its still difficult to get what you want when a lack of barista skills or training are evident. I recently ordered a "long Macchiato" off the menu, so not a special request, and got basically a long black (overextracted), with a spot of foam on the top. I questioned what it was and asked if it was a double espresso shot macchiato or just a long black with a spot of milk. The waiter, who also made the coffees, quickly took it away as if he knew exactly what I meant, and rushed back with an even more overexracted and longer black, scalding hot, and with a lot more "foam" on th top. To be fair to him, I tried it, burnt my tongue :P, and it was terrible. I gave up at that point, especially as the rest of the service was equally bad.

    This had been my 3rd attempt at "long Macchiatos" recently, so have decided to opt for straight espressos in future unless its from a known establishment.

    Graham

    Leave a comment:

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