Espresso Macchiato
Espresso marked with a dollop of foamed milk.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Espresso Macchiato originated in Italy as a way for baristas to show customers the difference between a regular espresso and one with a bit of milk, especially in the mornings when many variations of coffee were being ordered. 'Macchiato' literally means 'marked' or 'stained,' indicating the espresso is 'marked' with a small amount of milk.
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The Espresso Macchiato is a staple in Italian coffee culture and represents a bridge between a straight espresso and milk-based coffee drinks. It is often seen as a more sophisticated choice than a cappuccino or latte, favored by those who appreciate the intensity of espresso but desire a touch of creaminess.
Coffee Bar Staple
Espresso Macchiato is a common order in Italian coffee bars, often enjoyed as a quick, afternoon pick-me-up or a simple way to enjoy espresso with minimal milk.
Acceptable Milk
Adding just a bit of milk to soften the harshness of espresso is perfectly acceptable, unlike ordering a latte in the afternoon, which might be frowned upon by traditionalists.
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The Espresso Macchiato offers a balanced combination of bold espresso and creamy milk. The flavors are primarily strong coffee balanced by a slight sweetness and richness from the milk.
The dominant flavor is a concentrated, bitter espresso, characterized by its intense coffee notes. The small dollop of foamed milk adds a touch of sweetness and a creamy texture, softening the espresso's sharpness without significantly diluting the coffee flavor. High-quality espresso beans will contribute chocolatey, nutty, or fruity undertones, enhanced by the subtle milk. The ratio of espresso to milk is key; it's designed to showcase the espresso's character, not to create a milky coffee drink.
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Espresso Quality
The quality of the espresso is paramount. Use freshly roasted, high-quality beans and a properly calibrated espresso machine for optimal extraction.
Milk Temperature
The milk should be steamed to a temperature of around 140-160°F (60-70°C) to create a smooth, velvety microfoam. Avoid overheating the milk, as this can scald it and affect the flavor.
Milk Quantity
The key to a good Espresso Macchiato is restraint with the milk. The dollop should only slightly mark the espresso, not drown it. About 1-2 teaspoons is often sufficient.
Serving
Serve the Espresso Macchiato immediately after preparation to preserve the foam and the integrity of the espresso. A small glass or demitasse cup is traditional.
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