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?"
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?"

He has a white chin hence the name.
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