Caffè macchiato

The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.^[3]

The caffè macchiato has the highest ratio of espresso to milk of any drink made with those ingredients. The intent is that the milk moderates, rather than overwhelms, the taste of the coffee while adding a touch of sweetness. The drink is typically prepared by pouring a small amount of steamed milk directly into a single shot of espresso.^[4] One recipe calls for 5–10 g (1–2 teaspoons) of milk heated to 60–66 °C (140–150 °F).^[5]

In Australia the drink is referred to as a macchiato and has some variants.^[6] A traditional long macchiato is usually a double shot of espresso with a dash of textured milk and most of the glass left empty. In Perth, a 'long mac topped up' is usually ordered, which is a double shot of espresso with the glass filled with textured milk. In Melbourne, it is a double-shot of espresso, a glass half-filled with water, and a dash of textured milk on top.^[7]

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  Caffè macchiato as served at Kaldi's, Addis Ababa, in Ethiopia
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  Macchiato as served at Four Barrel Coffee in San Francisco, California
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  Caffè macchiato as served at Impresso Espresso Bar in Chiang Mai, Thailand
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  Macchiato as served at Bradleys Coffee in South Wales, UK
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  Caffè macchiato as served in Papua New Guinea
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  Macchiato as served at Venice Grind in Mar Vista, Los Angeles, California
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  Double shot macchiato with a little foam, in glass, as served in Natick, Massachusetts

Media related to Macchiato at Wikimedia Commons

• List of coffee drinks
• Latte macchiato
• Steamer (or "babycino") – steamed milk only

• Davids, Kenneth (2001). Coffee: A Guide to Buying, Brewing, and Enjoying (5th ed.). New York, NY, USA: St. Martin's Griffin. ISBN 0-312-24665-X.