One of the most misunderstood and abused espresso drinks, as it should be: the authentic Espresso Macchiato.

It's all a matter of good proportion, good technique and of course quality coffee for one of the most famous Italian coffee makers - but let's get things started..

Espresso-based beverages are really so popular that they are likely to confuse coffee lovers, especially those unfamiliar with the terminology. Things get even worse and the confusion is heightened by the fact that many coffee makers do not follow Italian standards accurately, serving varied drinks with traditional however names. In this way, a macchiato can vary greatly from store to store - though there are clear terminologies and methodology that come to us from the Italian espresso tradition.

Espresso Macchiato is, among the "milk coffees", the one with the least milk - after all, in Portugal it is called "pingado", ie "with a drop". Macchiato is called espresso with the addition of some milk, which is usually whipped in foam. For Macchiato's story, we can let the name itself lead us, as "Macchiato" in Italian means "marked". According to legend, the foam milk was always poured over espresso, so that baristi would mark which coffee had milk and not confuse their orders.

Macchiato has significantly less milk than other beverages that combine espresso with milk, such as cappuccino and latte. On the opposite side stands the Latte Macchiato, that is, the "marked milk", in which the foam milk is dominant and "marked" by an espresso. This drink can vary greatly in taste and intensity, and is often accompanied by syrups, chocolate, whipped cream, and is particularly popular in the United States of America.

Macchiato is a very simple coffee, so its success depends on both the quality of the coffee and milk we use and our ability as an amateur baristi. Our espresso should be properly extracted, full of aromas and flavors, and the texture and temperature of our foam will play an important role in the success of our beverage.

What do we need for a Espresso Macchiato?

• A double espresso
• 30 ml whipped milk

How is Espresso Macchiato prepared?

• Prepare a double espresso (use about 14 grams of ground coffee for 60ml of beverage)
• Prepare the foam milk using about 60ml of milk
• When the foam is ready, use about half of it, incorporating it into the coffee
• For a more "traditional" look, with a teaspoon we create a "scoop" of foam on the surface of the coffee

Tips for the perfect Espresso Macchiato

• You can add sugar at will, but the coffee is lightened by the addition of milk and can be enjoyed plain.
• You can use any espresso blend you prefer, however blends that contain a percentage of Robusta react very well with milk, both at body and intensity level and taste.
• Do not overdo it with milk! The right macchiato should have a strong coffee flavor and milk should be a discreet accompaniment. The ratio is 1: 2, as by increasing the milk we come very close to Latte.
• Milk foam must be very fluffy to have the right texture - it will take a bit of experimentation with our equipment, time and temperature to achieve the result that pleases us.

If the macchiato you order in coffee shops drowns in milk or is served with tons of whipped cream, you know the solution - in the right proportions, prepare a delicious macchiato at home that will marry milk with coffee in the best way!