National Macchiato Day

Today is National Macchiato Day. So the first question is what the heck is Macchiato and how does it differ from Cappuccino? Both drinks are made with shots of espresso and steamed milk. The differences are the espresso to milk ratio and the type of milk. One utilizes both steamed and foam milk, while the other uses only the foam itself.

Cappuccino is 33% espresso, 67% milk. A single serving of Cappuccino is made with 1 double shot of espresso topped with 1 part steamed milk and 1 park milk foam. Cappuccinos are served in round coffee cups that are generally larger and more uniformly rounded than a standard coffee cup.

Cappuccino is the Godfather of milk-based coffee drinks. Its name refers to the color of the robes worn by Italian Capuchin Monks. While the drink goes back hundreds of years, the modern Cappuccino became commonplace in the 1950s when espresso machines filled Italian coffee shops. While Americans will drink cappuccino any time of the day, in Italy it is considered a breakfast drink that should never be consumed after 11 o’clock in the morning. Espresso is the preferred coffee beverage later in the day.

Unlike Cappuccino, Macchiato is 90% espresso, with only 10% milk foam. Caffè Macchiato is made with 1 double shot of espresso, no steamed milk, topped with ½-inch of milk foam that is usually served in a small espresso cup.

Macchiato is fairly new and growing in popularity simply because it contains less milk. With its nearly pure espresso flavor, many consider Macchiato to be a more masculine drink. Caffè Macchiato means “marked coffee”, referring to the fact that the espresso is touched by a small bit of milk foam. Traditionally, the foam is poured in a single spot in the middle of the shot.

What amazes me is that I am a huge fan of “speeding”. I love strong coffee drinks that will make you sit up and take notice. I’ve been making Macchiato drinks for years, just called it an espresso with foam. Hum, learn something new every day.

Traditional Macchiato
6 oz Whole Coffee Beans
1/2 oz Milk
2 oz Water

Grind beans ultra fine, about the size of salt. Fill the portfilter with ground. Tap the port filter against your hand to distribute the ground, then tamp the ground to compact them.

Place the milk in a tall metal pitcher. Keep cold until ready to steam.

Return the portfilter to its position on the espresso machine and turn to lock it in place. Place a demitasse cup under the port filter. Fill the reservoir with water and turn to brew. Let the water run for about 30 seconds to fully extract the shot. If you are going to add sugar, now is the time to do so, stirring gently so as not to distribute the foam (crema) that has built on the top of the coffee pull.

Hold the pitcher at a 45-degree angle to the steam wand. Insert the want into the cold milk and turn the machine knob to the steam position. Steam milk until it has at least doubled in volume. Turn the knob to the off position, remove the pitcher and immediately clean the wand with a damp towel.

Using a small spoon, dollop some of the milk foam on top of the espresso shot. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen