What Is A Macchiato

The short of it: A macchiato is an espresso “marked” with a small amount of milk. The word means “marked” in Italian. It is a small, strong, espresso-forward drink, the opposite of a milky latte. The caramel macchiato you may know from coffee chains is a sweeter, milkier, layered version of the same idea.

If you have ever stood at a coffee counter wondering what a macchiato is, and how it differs from the other espresso drinks on the menu, you are in good company. It is one of the most misunderstood coffees, largely because the name means one thing in an Italian café and something quite different in a high-street chain. Let us clear it up.

From our experience tasting and sourcing coffee, a macchiato lives or dies by the espresso, because there is barely any milk to hide behind. That small mark of milk softens the edge, but it will not rescue a bitter or poorly pulled shot. So if you are making one at home, put your effort into the espresso. Use a fresh, good-quality coffee, ground correctly, and pull it so it tastes sweet and balanced. Get the shot right and the macchiato takes care of itself.

A traditional macchiato is an espresso “marked” with a small amount of milk. The word macchiato is Italian for “marked” or “stained”, named after the dash of milk that marks the dark espresso.

So at its heart, a macchiato is a bold, espresso-forward drink: mostly espresso, with just a touch of steamed or foamed milk to soften the edge. It is small, strong and intended to be enjoyed quickly, the opposite of a large, milky latte.

The macchiato was born out of practicality. Italian baristas needed a way to tell a plain espresso apart from one with a little milk added, so the milky one was “marked”, macchiato. That simple distinction gave the drink its name and its character. Espresso first, milk second.

This is where the confusion usually arises, because “macchiato” can mean a few different things depending on where you order it.

The original and most traditional. A single or double shot of espresso “marked” with a small spoonful of steamed milk or foam. It is strong, short and served in an espresso cup, typically around one part milk to two parts espresso.

This one reverses the recipe. Instead of espresso marked with milk, a latte macchiato is warm milk marked with espresso: a tall glass of steamed milk into which a shot of espresso is poured. It is milkier, milder and more layered than an espresso macchiato, and much closer to a latte.

The drink many people picture from coffee chains. A caramel macchiato is usually a layered drink of milk, vanilla syrup, espresso and caramel. It is sweet and milky, delicious in its own right, but a long way from the traditional Italian espresso macchiato.

The difference between these milk-and-espresso drinks comes down to one thing: the ratio of milk to coffee.

• Macchiato. Mostly espresso, just a mark of milk. The strongest and smallest.
• Cortado. Espresso with an equal amount of warm milk. Smooth and balanced.
• Cappuccino. Equal parts espresso, steamed milk and milk foam. Frothy and classic.
• Latte. Espresso with plenty of steamed milk and a thin layer of foam. The mildest and milkiest.

If you want to really taste the coffee, a macchiato is your friend. If you prefer a softer, milkier drink, work your way down the list towards a latte.

Because a macchiato is mostly espresso with very little milk, it tastes strong and bold. The milk does not dilute it much. In terms of caffeine, though, it contains the same as the espresso it is made from: around 63mg for a single shot, or roughly 125mg for a double. The milk adds none of its own.

You do not need a café to enjoy a proper espresso macchiato.

1. Pull a shot of espresso into a small cup, using a freshly ground, good-quality coffee.
2. Steam or froth a small amount of milk, just a couple of tablespoons.
3. Spoon or pour a small amount of the milk and its foam onto the espresso, marking it.
4. Serve straight away, while it is hot and the crema is fresh.

No espresso machine? A moka pot makes a strong, espresso-style brew that works well, topped with a little frothed milk.

Yes. A macchiato is mostly espresso with just a touch of milk, so it tastes much stronger than a milky latte, even though they can contain the same amount of coffee.

Essentially, yes. A traditional espresso macchiato is an espresso “marked” with a small amount of milk or foam. Flavoured shop versions such as the caramel macchiato are much sweeter and milkier.

An espresso macchiato is espresso marked with a little milk. A latte macchiato is the reverse: a glass of milk marked with a shot of espresso, so it is milkier and milder.

A great macchiato starts with a great espresso, and a great espresso starts with great beans. Explore our range of Fairtrade, expertly sourced coffees, grown by smallholder farmers and roasted for rich, full flavour.