Espresso with a teaspoon of hot steamed milk and foam on top?
Espresso with a teaspoon of hot steamed milk and foam on top?
espresso with a drop of cold and a dollop of foam on top?
Originally Posted by 517E7775625D717E7177757D757E64100 link=1241533122/1#1 date=1241534227
Got that. Just didnt say teaspoon. Only a 50 character limit on poll questions. :)
I prefer mine with the dash (metric) of hot milk, no foam, but I just ask other people how they want it.
The guy who taught me how to make coffee did maccs in some comp he was in once and made it with the dash of just hot milk and it split the judges down the middle - half thought it was perfect the other half thought it should have been cold milk. This was his standard "just give them what they want" story, basically there may be a Correct way but that doesnt mean it will be seen as the right way by everyone.
So I voted as per personal preference, not how I always make them, because it changes.
I consider the traditional macchiato to be an espresso shot with a splash of textured milk/microfoam on top.
But my experience at a vast array of cafes I have frequented all have their own versions of the mach ranging from the tradional machiato in demitasse cup, short machiato topped up with milk, machiato topped up and thin layer of microfoam around 200ml and then the long mach which is usually quite large, good cafe gives extra shots to compensite for the size but some serve up a bland cup of hot milk stained with some coffee.
My home version of the mach is a doppio ristretto in a 50ml demitasse cup and topped with textured microfoam--bellissimo!! :D
This what I do as wellOriginally Posted by 3F2D352A363B3D3138383B3B392B275E0 link=1241533122/2#2 date=1241534876
But if I am in a hurry I use drop of steamed milk with a dollop of micro-foam on top
Talking about it makes me want to have one now :D
Be back in 10 min
I just had one from this machine, using Dilorenzo Caffe beans, aged for 9 days. [img][/img] Beautiful, Espresso with a spoon of frothed milk on top! Very nice!
Double mac man
microfoam and tsp of milk on a dessertspoon dropped onto the coffee. IIRC macchiato means "stained, so only a small amount of milk to be used. so many macs get made with equal espresso and milk, which is more like a long mac/short piccolo
Is that a teaspoon or a tablespoon? And why would you then want to transfer it to a dessertspoon before it goes in the coffee?Originally Posted by 6962786A353C0D0 link=1241533122/8#8 date=1241581409
No wonder its all too hard! ;D
Ditto, only a teaspoon worth though.Originally Posted by 7C697E7E75767A751B0 link=1241533122/5#5 date=1241559687
Something a truckie would have.......
Not that the Italians have the final say on things like this, but, here is an extract form an Italian site. It is typical of many others which are out there as far as I can see.
"Caffè macchiato: si tratta di un espresso che viene corretto con una piccola quantità di latte (10 ml) o con un po della schiuma che si forma sulla superficie del latte, quando viene riscaldato con il vaporizzatore. Lespresso può venire macchiato con latte caldo e schiuma, creando una bevanda cremosa e gradevole, simile ad un cappuccino ristretto. In alternativa può essere macchiato con latte freddo, in tal modo si ottiene una bevanda "allungata", che ha perso la corposità dellespresso, senza aver guadagnato la cremosità del cappuccino."
Translated it goes something like this.
Macchiatos can be made with either a dollop of milk (10ml) OR foam.
They can be made with both milk and foam.
A macchiato can also be made with cold milk in which case it is a longer drink which loses its espresso body but is not as creamy as a cappuccino.
For what its worth.
Originally Posted by 7C485B5459553A0 link=1241533122/12#12 date=1241616480
I did not see their certification mark...
The Italian Espresso National Institute safeguards and promotes the original Espresso through a product certification (certificate of product conformity Csqa n. 214 - 24 September 1999, DTP 008 Ed.1). Each member company which complies with the certification requirements has the right to use the mark "Espresso Italiano Certificato". To guarantee consumers who choose to drink espresso at coffee bars bearing this mark, a strict technical specification has been issued, requiring the use of a certified coffee blend, certified equipment (machine and grinder-dispenser) and licensed personnel. The compliance of the three conditions above is supervised by the experts of the Italian Espresso National Institute and by the auditors of the Certifying Body.
You need certified machinery and blends to make a perfect espresso
Find the right machinery and blends to make an high quality Italian espresso. Please use the search engine on the left side and search through:
> company: if you are looking for a specific producer, just scroll the list and click on [Find]
> certified products: if you are looking for a specific product, just scroll the list and click on [Find]
You can download the complete list of the certified products, just click on the link at the bottom of the page
Thats fine, and if they had something to say about Macchiatos I would have quoted them.Originally Posted by 0C232A283F002C232C2A28202823394D0 link=1241533122/13#13 date=1241618353
It seems they are only trying to standardise expressos and to some extent cappuccinos.
If they did have a specification on MaccHiatos it would be worth considering.
AM, do you know if they have one?
My Wife is Sicilian... *But I only know a few words and they are not suitable for Public forums *:oOriginally Posted by 102437383539560 link=1241533122/14#14 date=1241693942
It is very focused and some of the details requires membership... *
I did find an English pdf but again quite brief and here is one snapshot..
What characteristics – in technical detail – are required to obtain Espresso Italiano?
The product certification aims at considering the most important aspect: the satisfaction of the customers’ expectations of pleasure. However, the technical specification includes test rules that can be used to answer this question. The following are some important conditions to obtain Espresso Italiano – though these alone would not be adequate to fulfil the quality requirements:
• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml • Caffeine < 100 mg/cup
• Millilitres in the cup (including foam) 25 ml ± 2,5