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How do you like your Macchiato?

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  • How do you like your Macchiato?

    Just a little question that has been ticking over in my mind for a while,

    I love the sound of espresso topped with silky smooth! But to be honest, I dont drink them myself mainly because Im not too sure how to make them the correct way.  Ive been taught roughly 2 different ways, with lots of individual variations.

    1. Espresso (shot for short, LB about half filled for long), with a dash of steamed milk, and then topped with enough froth to push the crema right to the edge.

    2. Espresso (1 shot for short, double ristretto for long), topped with enough foam so the ratio to espresso is basically 1:1.


    At my work Im told to do it the second way, but if I get a chance Ill always ask them how they like it :-) Mainly because it saves me the trouble of having to make it again when they say Um thats not a macchiato, and lets them know you actually care! Though it is quite funny when they go Hmmm *blank look* (obviously just picked a random coffee, nothing wrong with that :P)

    So yes, the question, "How do you like your macchiato?"


  • #2
    Re: How do you like your Macchiato?

    Espresso shot with a dash of steamed milk.

    When I was working professionally I put the milk in a small jug and let the customer add it themselves.

    You can get tiny jugs that hold about 20ml.

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    • #3
      Re: How do you like your Macchiato?

      Well I have attached a pic of my Macchiato He has a white chin hence the name.
      Staying on topic I like option 2

      Gavin

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      • #4
        Re: How do you like your Macchiato?

        Hahaha! Love your macchiato Gavin

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        • #5
          Re: How do you like your Macchiato?

          my absolutely favourite macchiato is at BBB, I think they go with the second option. I was taught, though, that the option 1 is the correct or I should say the only option. As far as I am concerned, its bollocks as the what you describe in option 2 tastes better to my mind, thats how I am doing it now at home.

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          • #6
            Re: How do you like your Macchiato?

            Just because it tastes better doesnt make it a macchiato.

            The description sounds more like a macchialatte or maybe a macchiaccino.

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            • #7
              Re: How do you like your Macchiato?

              Originally posted by Thundergod link=1224069534/0#5 date=1224112809
              Just because it tastes better doesnt make it a macchiato.

              The description sounds more like a macchialatte or maybe a macchiaccino.
              my point exactly, in another topic.
              what does make it macchiato? do we have any universal rules? What do they have in other countries?

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              • #8
                Re: How do you like your Macchiato?

                IIRC maccihato means "stained".
                By that definition a small amount of milk is all that is needed.
                1:1 ratio is not "stained" but "drowned".

                Ill quote from "they that should know", the Sunbeam Instruction Manual & Recipe Booklet.

                Macchiato, Italian for to stain or mark.
                Traditionally served as a standard espresso with a dash of milk and a small dollop of froth into the middle of the crema.


                The accompanying picture clearly shows the dollop of froth in the middle of the cup, on top of the surrounding crema.

                See page 27 of the pdf.
                http://www.sunbeam.com.au/product_documents/EM6910_IB.pdf

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                • #9
                  Re: How do you like your Macchiato?

                  Originally posted by Thundergod link=1224069534/0#7 date=1224114771
                  IIRC maccihato means "stained".
                  By that definition a small amount of milk is all that is needed.
                  1:1 ratio is not "stained" but "drowned".
                  well, 1:1 ratio maybe is bit too much milk, but still that dollop of foam can be quite big ;-) Ok, if 1:1 is not ok, then what about 1:0.8, 1:05? I mean its up to barista after all... I am saying that unlike espresso where we have exact (or more or less clearly defined) volume, pressure and time of extraction (well not time of extraction as such...) and unlike cappuccino where we have at least indication of how much foam on top there should be, with macchiato it is not quite so, or it is? I mean stained is not instructive enough.
                  How do we know that if foam on the latte is very thin then its a flat white... after all latte is just milk

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                  • #10
                    Re: How do you like your Macchiato?

                    In Brisbane in a lot of places when you order a machiato they ask if you want long or short.....grrrrr.

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                    • #11
                      Re: How do you like your Macchiato?

                      Originally posted by ona rampage link=1224069534/0#9 date=1224483708
                      In Brisbane in a lot of places when you order a machiato they ask if you want long or short.....grrrrr.
                      I suspect thats because a lot of people drink long macchiatos and so suspect thats the default so ask to be sure.

                      Ive only heard them explicitly named long or short.

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                      • #12
                        Re: How do you like your Macchiato?

                        Originally posted by ona rampage link=1224069534/0#9 date=1224483708
                        In Brisbane in a lot of places when you order a machiato they ask if you want long or short.....grrrrr.
                        I was under the impression this was a Melbourne drink???

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                        • #13
                          Re: How do you like your Macchiato?

                          In WA, macchiatos are generally either long or short. If you just ask for a macchiato, youll probably be asked if youd like it traditional or topped up (ie short or long).

                          Long ones here are a medium cup or glass filled to the top with milk. Short ones can vary from just a small dollop of milk, up to more milk than espresso, depending where you get it. And thats from "snob standard" cafes where the staff are serious about coffee.

                          When visiting Hobart recently I asked for a long macchiato in one reputable cafe, and was served a long black with a dollop of milk. Next time I asked for a doube shot latte, and got what would pass as a long mac in Perth. So much for standards! Im not really fussed though, as long as the espresso and milk are done well.

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