Latte macchiato

The one that is very popular in this country Latte macchiato – Italian for "stained milk" – originated in Italy and was initially a drink for children. A large glass of warm milk, only lightly "stained" with espresso – what could be better suited to introducing even the youngest children to what is arguably Europe's most famous coffee culture?

Anyone who wants to enjoy the drink at home, just like in a trendy café, can make it in their own kitchen with the right ingredients and some suitable accessories. Prepare a frothy and beautiful latte macchiato.

Macchiato – A brief explanation of the term

The combination of coffee and milk – "latte" in Italian ("lait" in French or "leche" in Spanish) – enjoys unbroken popularity. Although the basic ingredients are always the same, the various variations reflect regional coffee culture.

In France, a breakfast is often enjoyed in the morning. Café au Lait drunk, which consists of half coffee and half hot milk. A close relative of the popular macchiato also comes from Italy: the Caffè Latte, consisting of espresso with hot milk, but without milk foam.

The Caffè Macchiato In contrast, it differs in that the espresso is served with only a sip of milk and milk foam.

In Austria, another major coffee culture in Europe, the classic milk coffee is called Melange – also “mixture”. In Spain, the Café con leche very popular, also espresso with milk, but in the same ratio of coffee and milk as the half-and-half mixture in Café au Lait.

The way it is served also varies: milk coffee is often served in large cups or sometimes even in bowls.

Ingredients for Latte Macchiato

The classic latte macchiato essentially consists of two basic ingredients: a shot of high-quality espresso – about 25 to 30 ml – and around 200 ml of warm milk, which is then frothed.

Milk

The higher the The higher the fat and protein content of the milk, the finer and firmer the foam will be. Fat also acts as a natural flavor carrier: the flavor notes of the espresso are more pronounced with milk that has a higher fat content, while at the same time the milk's natural sweetness is enhanced. For a perfect latte macchiato, it's therefore worth using whole milk – even though the foam still turns out well with semi-skimmed milk.

In Italy, some of the milk is often replaced with cream, which creates a particularly creamy and decadent foam.

Even people with lactose intolerance or vegan coffee lovers can enjoy latte macchiato: Lactose-free milk can also be frothed well and even provides a slightly sweeter taste – completely without added sugar.

A little experimentation is required when using plant-based and nut milks. Many milk alternatives are low in fat, which makes frothing more difficult.

• Rice or almond milk They taste pleasantly sweet, but are difficult to froth.
• soy milk It is best suited for frothing, but can easily curdle when in contact with espresso or coffee. This can be reduced by using a less acidic espresso or by mixing it with rice or almond milk.
• oat milk It is also frequently used by baristas. Special barista oat milk froths particularly well, but is more expensive than conventional varieties.

espresso

Espresso is distinguished by its special preparation.For a latte macchiato, the espresso is prepared in the same way as usual: very finely ground beans are pressed through hot water under high pressure, resulting in an espresso that is significantly milder than filter coffee.

For a particularly aromatic latte macchiato: The better the quality of the beans, the better the taste.It is therefore worthwhile to invest in high-quality beans. Grinding the beans fresh at home preserves the valuable aromas that would otherwise dissipate during storage. Since a latte macchiato uses a lot of milk, the espresso can be a bit stronger to stand out in the drink.

There are many ways to prepare espresso – from an espresso machine to a moka pot. It's worth taking a closer look here. It's worth experimenting a little to find out which method works best in your own kitchen and suits your personal taste. Approximately 30 ml of espresso should be used per glass of latte macchiato.

Latte Macchiato calories

A latte macchiato contains a different number of calories depending on the type of milk used.
With low-fat milk and no sugar, the drink contains approximately 102 calories. If whole milk is used, the value rises to around 135 calories, while with soy milk it is approximately 110 calories.

If you sweeten your latte macchiato with sugar, you should add about 20 calories per teaspoon.

Overall, as long as sugar or syrup is avoided, the calorie content of a latte macchiato is far less concerning than is often claimed.

Preparation of Latte Macchiato

First, the milk is heated and frothed. This is done in the traditional way in a saucepan on the stove. As soon as the milk reaches a temperature of about 60°C, it can be frothed – either by hand or with a battery-operated milk frother.

Metal milk frothers with a sieve insert are also very suitable. Many espresso machines also have a steam wand, like the ones found in cafés. This allows you to heat and froth cold milk simultaneously. It's important that the foam has a fine-pored, creamy consistency and isn't too airy. Therefore, when frothing with the steam wand, care should be taken not to incorporate too much air into the milk. If the frothed milk rests for a few minutes afterward, the foam will become even firmer.

While the milk rests, you can prepare the espresso. If using a moka pot (espresso maker), it's important to wait until all the liquid has completely filtered through. Don't remove the pot from the heat too soon so the espresso can develop its full aroma.

Once the milk, foam, and espresso are ready, the latte macchiato can be assembled. Traditionally, it is served in a tall, heat-resistant glass – this allows the three characteristic layers to be shown off to their best advantage:
Warm milk, strong espresso and creamy milk foam.

Recipe

• 200 ml whole milk
• 25 ml Espresso
  

1. Gently heat the milk over medium heat.
2. Once it's warm, remove it from the stove and froth it with a milk frother.
3. Tap the jug lightly on the work surface and let the foam rest for 1-2 minutes so that it can solidify.
4. Meanwhile, prepare the espresso as desired.
5. Pour the milk into a tall glass, holding back some of the foam with a spoon.
6. Pour the espresso slowly so that the characteristic layers form.
7. Finally, spoon up the remaining milk foam and garnish as desired. Sprinkle with cocoa or cinnamon. – pure or with a biscuit enjoy.

Layers for the Macchiato

There are two common methods to create the typical three layers of a latte macchiato.

In the first method, the frothed milk is poured directly into the glass until it is about two-thirds full. The espresso is then carefully poured into the frothed milk. It settles between the milk and the foam, forming the characteristic middle layer.

Anyone who has difficulty with this can try the second, somewhat more controlled method:
First, pour the warm, already lightly frothed milk into the glass – again, to about two-thirds full. A small amount of the froth can go into the glass, but most of it should be held back with a spoon so that the foam on top will be nice and creamy later.

The espresso is then slowly and carefully poured into the milk. To ensure a clear layer forms, the espresso should be slightly hotter than the milk. Finally, the remaining milk foam is carefully spooned onto the espresso.

By the way: If the layers aren't perfect – no need to worry! In Italy itself, latte macchiato is often simply served as an evenly blended, light brown mixture. This is even more authentic than the elaborate layers that only became popular north of the Alps in the 1990s.

Accessories for the perfect latte macchiato

A good milk frother is almost indispensable for preparing a perfect latte macchiato. While milk foam can certainly be whipped by hand, an electric frother or a metal frothing jug makes the process considerably easier and delivers consistently creamy results – especially with regular use.

Latte macchiato glasses come in countless variations – from classic to modern. The most important thing is that they are heat-resistant and can withstand the hot espresso. If you don't want to burn your fingers while enjoying your coffee, it's best to choose thick-walled glasses that also provide insulation.

Long latte macchiato spoons are also an indispensable utensil. They allow you to easily scoop the last bit of creamy milk foam from the bottom of the glass. A metal straw makes a stylish addition, rounding off the drinking experience.

Also practical: a milk thermometer, which allows you to precisely control the optimal temperature when frothing – for perfect foam every time you prepare it.

Extras and creative variations

In a classic latte macchiato, the white milk foam usually remains simple and undecorated – entirely in keeping with Italian coffee culture. However, a touch of cinnamon, cocoa, or brown sugar on the foam is perfectly acceptable now and then. Especially during the Christmas season, gingerbread spice adds a festive aroma and a seasonal touch.

For those who prefer something sweeter or are feeling adventurous, adding a little syrup to the warm milk – such as caramel, vanilla, the popular American pumpkin spice, or even chai spices – is highly recommended. The possibilities are endless.

For the perfect café feeling at home, try serving amaretti or a long spoon cookie on a saucer. Cookies that hang on the rim of a glass – perhaps baked with special cutters – are also a lovely detail that is both visually appealing and delicious.

In summer, a refreshing iced version is a great option: Prepare the espresso as usual, place ice cubes in two latte macchiato glasses, and froth 200 ml of cold milk. Pour the milk over the ice, then carefully add the hot espresso and stir in caramel syrup to taste. This creates an icy treat that's perfect for the warmer months.

Tips and tricks for the perfect latte macchiato

foam

For a firm, creamy milk foam, gently swirl the pitcher after frothing and tap it lightly on the work surface several times. This releases larger air bubbles and makes the foam denser.
The milk should also be heated to 50 to 60 degrees – a milk thermometer is a valuable aid in this process.

espresso

Which beans you use depends entirely on personal taste. If you're unsure, you can't go wrong with 100% Arabica beans – they ensure a balanced, aromatic result.
If the layers in the glass do not separate cleanly, next time carefully pour the espresso along the inside of the glass – this will make the typical three-part division easier.

optics

Double-walled insulated glasses not only look elegant, they also keep your latte macchiato warm for longer. Glasses with a capacity of around 330 ml are ideal – they even offer enough room for a double espresso.

For decoration, you can create pretty patterns using milk foam stencils and cinnamon or cocoa. If you don't have stencils on hand, you can also repurpose cookie cutters. With chocolate syrup and a little skill, you can even create simple latte art – or you can spread the syrup on the inside of the glass before pouring in the milk to get elegant, abstract stripes.