The latte macchiato is a delicate drink that combines the smoothness of frothed milk with the intensity of espresso, served in well-defined layers. This recipe will help you achieve a balanced and visually appealing result.
Ingredients and Tools
- 230cc cup or tall glass
- 10 grams of ground coffee
- Espresso machine
- Precision scale
- Tamper
- Milk frother
- Decorating awl
Music
1. Prepare the cup or glass
- Warm the 230cc mug or tall glass with hot water or by placing it in the espresso machine for a few seconds. This helps maintain the beverage at the correct temperature.
2. Prepare the coffee
- Gastric 10 grams of coffee using a scale.
- Place the ground coffee in the portafilter.
- Compact the coffee with the tamper, making sure it is level and even.
3. Extract the espresso
- Place two small cups under the nozzles if your machine has a double outlet, or a single cup if it has a single outlet.
- Start the extraction and time between 25 and 35 seconds.
- You should get between 20 and 25 grams of coffee.
4. Froth the Milk
- Fill the milk jug halfway with cold milk.
- Use the steam wand to froth the milk until it reaches a creamy texture, with fine and homogeneous bubbles.
- Stop the process when the milk is warm to the touch, between 60-65 ° C.
5. Assemble the Latte Macchiato
- Pour the milk: Fill the glass or cup with the frothed milk, making sure to leave a layer of cream on top of between 10 and 20 mm.
- Add the espresso: Carefully pour the espresso over the cream. Do this slowly so that the coffee forms a visible layer on top of the milk.
6. Decorate
- Use a stylus to draw hearts or other shapes on the top layer of cream. Make precise movements for a clean finish.
Tips
- Use fresh, cold milk: This ensures a stable and creamy foam.
- Pour patiently: To keep the layers separate, pour the espresso gently.
- Freshly ground coffee: It guarantees a fresh and balanced flavor.
Cleaning: Clean the steam wand immediately after use to avoid milk residue.
