Macchiato drinkers

System

Calling all Macchiato drinkers.

Have just been to 3 different cafes and noticed each cafe prepared this drink differently, in that the volume of milk added varied from just a stain, to approx 10mls and 15mls.  What would be considered the "industry standard" or what seems to be the trend nowadays.

Just curious.

FreshCoffee2

I'm surprised no one has replied to this one yet L2L, as there are people particpating and lurking here that do work in cafes... Ok I'll start the ball rolling. The Australian Standard (yes there is one) as far as I know states words to the effect of: "...An espresso "stained" with a dollop of foam & / or a dash of cold or hot milk..." Note the espresso should of course have good crema on top in any case, and there really is no mention of quantity other than "dollop". Given there is still so much confusion in the Australian marketplace about all things espresso no matter which side of the espresso machine counter you are standing at, my belief is that discerning cafe owners would / should either a) ask the client how they would prefer their macchiato to be made or presented to them OR,   b) simply serve the client the espresso and separately, a small jug of milk so that the client can add his/her own quantity of milk and or foam to the coffee for themselves. In the case of the latter I guess you would still have to ask whether they want cold or hot milk in the jug. Anyone else? Regardz, FC.

mattyj

not to mention a long macchiato ... I think if each cafe decides to state clearly how they define a macchiato, on their menu, but still asks the customer how they prefer it ... probably a good step.

sketchy

We ask if customers want traditional or with milk. I have found that in WA most people consider a long mac as a double shot in a latte glass with milk. I personally prefer a bouble shot with a little foam. I have also been served a long black with foam, that the staff called a long mac. LE

jim

One of the issues with a macchiato is that a small change in the amount of milk has a large effect on the taste. The hint of softening from a dollop of foam will taste very different from 15mls (33%) of milk. My favourite tasting similar brew is a double ristretto with a hint (5ml) of milk. The double ristretto (15ml each) has a much sweeter taste than a straight 30ml espresso extraction. A good drink for home where you're not annoying a barista with difficult requests.  

Unknown

While we're getting technical, will someone please tell me we're not using the Starbucks definition of a cappuccino? That's one third foam (or more) that always ends up cold. I hate cold foam! There are plenty of latte amateurs in Sydney too. Oooh and flat whites with too much foam. Don't get me started. Respect to you guys who take it seriously! (and know your glass from your... what rhymes with elbow?)

Gonzo

SS, in this part of the world the 1/3 rule for cappuccino is not relevant. John Doyle's excellent espresso manual describes somewhere that a cappuccino has about 15 millimeters of froth on top (that's an australian standard by the way). We all know that if you try and give anyone more froth than that, they scream that you've ripped them off (by filling the cup with foam instead of liquid), so not much value in doing the 1/3 thing if you want to stay in business. If you're putting about 15 mm of froth in the top of the cup, and its a standard 140 ml cappuccino cup, then I guess the actual ratio of coffee to milk is about 1/3 coffee and 2/3 milk, with the froth on top of that. Use a bigger cup, and work out the ration...but you arent giving anyone 1/3 froth. G.