What is a Macchiato? Coffee is an integral part of the day for most of us. And while a simple cup of brewed coffee is a tried and true way to deliver our daily caffeine fix, there is something to be said for the experience of visiting a café for freshly pulled espresso shots. Or, perhaps you even have your own household espresso machine to get your shot fix. But, walking into any coffee shop today can be a bit overwhelming. There are familiar options on the menu, but these are listed alongside less well-known beverage names. How do you know what to order? And just what is this “macchiato” thing anyway? Espresso Before we get into that, we need to know exactly what espresso is. Many people think it’s just another word for coffee, but espresso actually refers to a certain way hot water is added to ground coffee beans. It was originally developed in Italy, then spread around the world and modified into the more varied versions we see today, like brewed coffee, americanos, and more. Coffee is made when coarsely-ground coffee beans rest in a chamber where hot water is dripped through them and a filter beneath, usually into a pot. The resulting drink is thinner than espresso but hearty, and a standard cup of coffee has more caffeine than an espresso shot! But for espresso, near-boiling water is forced through finely-ground coffee beans in a tight chamber; the resulting strong flavor comes from the small amount of water soaking up the attributes of the very fine beans. The espresso shots are then pulled into a small cup, and are either drunk straight by themselves or added as the base for more complicated drinks. Espresso is the core ingredient of the macchiato, and it’s just as important as the steamed milk! The macchiato Macchiato is an Italian word meaning either “marked” or “stained.” The purpose of the macchiato is to not lose the body of the espresso shot in the body of the milk. The café macchiato came about organically as part of the barista training process. New baristas were served plain espresso shot alongside a shot of espresso served with a splash of milk. The milk appeared as a mark in espresso and hence the marked beverage was born! What is the difference between a latte and a macchiato? When it comes to comparing any of the espresso-based beverages found in your local café, the detail is in the layers! Different beverages are built in different orders, all with differing layers. The espresso to milk to foam ratio will define the beverage you choose to consume. When it comes to analyzing the latte and the macchiato side-by-side, the layers are even more integral. Both beverages are composed of the same traditional ingredients: steamed milk, espresso, and foam. However, the location of these components is where we find the distinguishing details. In a latte, the espresso shots are below the foam, mixed in with the steamed milk. In a macchiato, the espresso shots are added on top of the foam, which allows the shots to sit just below the surface of the foam. Perhaps the most characteristic mark of the macchiato is just that: a mark! Most cafes will choose to serve their house macchiatos in a ceramic mug. However, if you really want to do the macchiato justice, it is best served in a clear glass to fully appreciate the gently separated layers as well as the “macchia” (mark) of the espresso on top of the foam layer. Location is everything Of course, keep in mind there will be variations depending on the location in which you are ordering a macchiato. If you order a café macchiato in Italy, chances are you are going to receive a slightly different beverage than you would if you ordered in the United States. A café macchiato in Italy will have the same ingredients, but again the ratios and the order of adding the ratios differs. The Italian café macchiato can be ordered as an espresso macchiato in the states. The drink is built using a demitasse cup. A demistasse cup appears at once like a shrunken version of a standard size coffee. It is often ceramic or metal and is primarily used to serve a shot of espresso. It is also the preferred serving container for Turkish coffee. Shots of espresso are pulled into the small cup. This is followed by a splash of steamed milk. It is important that this splash is just that and nothing more. The drink is followed by a dollop of milk-foam. In this particular variation, the milk is doing the marking. The Italian café macchiato is a foam-heavier drink comparable to the cappuccino, which is traditionally equal parts steamed milk and milk-foam. Okay, but what can we talk more about those layers? The layers of the macchiato will either win you over, or completely lose you. After all, what’s the point in a layered beverage? There’s more to it than just aesthetic. When the barista gently pours the shot over the foam, a very important element of an espresso shot is preserved: the crema. Crema is the light-brown foam that forms at the top of a freshly pulled espresso shot, and let’s just say that in barista-world, crema is everything. A good layer of crema can generally indicate one of two things: a barista who takes pride in their craft, and a high quality coffee bean. As for barista technique, crema typically disappears the longer the espresso shot sits. And as any honorable barista knows, a dead shot (a shot that sits for too long without being incorporated into a beverage) is a scorned shot. The macchiato not only saves a shot, but it saves the delicate crema from being lost amidst the steamed milk. The dense foam prevents the espresso shots from being fully mixed into the milk. But, what about a macchiato without foam, the iced macchiato? An iced macchiato has a similar build to the macchiato that is served hot. The main difference between the two is that the iced macchiato will not be topped with steamed foam. However, there is nothing to fear. When building an iced macchiato, cold milk is poured into the cup, followed by ice. The espresso shots are pulled over the ice. The ice will act as a barrier between the espresso shots and the rest of the beverage, which allows the drink to still maintain its layered form. Now many before have been tempted to stir their iced macchiato, and feel free to give in if you absolutely must! But, the iced macchiato is meant to be enjoyed the way it is served, with the creamy taste of cold milk followed by an ever-strengthening taste of espresso. In fact, by stirring an iced macchiato you’re essentially making your own iced latte, which is espresso, cold milk and ice; this might be important to remember because sometimes cafes charge more for macchiatos than lattes. You might be charging yourself more for the same drink! This isn’t to say, of course, that there’s any wrong way to drink coffee or that there’s even such a thing as too sweet. But knowing exactly what you’re wanting to drink can save you money and confusion in the long run! The Piccolo and the cortado: the cousins of the macchiato Now I’m guessing macchiato isn’t the only unfamiliar word on the menu to most. Similar yet different variations on the macchiato can be found in the piccolo and the cortado. A piccolo could easily be mistaken as a miniature latte! Most agree that the piccolo latte is a single shot of espresso mixed with steamed milk and topped with foam. The most obvious difference between a latte and a piccolo is that the piccolo is served in a demitasse cup versus a standard sized cup. Some places might insist on serving their piccolo espresso shots ristretto. A ristretto shot is an espresso shot that is extracted with less hot water in the same amount of time. The result is a sweeter, more concentrated, yet less bitter shot of espresso. Ristretto shots are an important component in the flat white: a modified latte where the trademark foam is instead thinned to create a kind of “microfoam” which the espresso shots are poured atop to cut through the heart of the beverage. Then there is the cortado, another member of the macchiato family. The cortado is served in demitasse cup and contains equal amounts of steamed milk and espresso. An important thing to note here is that the milk is steamed, but not aerated for as long as the barista would aerate the milk for a latte or a cappuccino. The result is a glossy, homogenous texture without foam. A cortado will traditionally have minimal, if any, foam. Cortado is a Spanish origin word meaning “to cut.” Espresso is “cut” with equal parts milk, cutting the bitterness of the espresso and resulting in a smoother, and for some more palatable, beverage. Now, it is important to note here that beverage you receive upon ordering a cortado will depend on your location. The above description is a true cortado in most countries. However, if you were to order a cortado at a café in Mexico, you might receive something similar made with a dollop of sweet cream or condensed milk on top. But is it strong? Let’s not beat around the bush.