The flavor of macchiato coffee, the method of making macchiato coffee

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flavor profile

Macchiato tastes heavier because it only adds foam and does not heat milk. It is worth mentioning that: because of the foam, the surface foam and air mixing is more intense, so the surface foam is rough. At this point, you can scrape off the rougher part of the foam surface, so you can drink the most delicate part. In addition, because milk foam and air contact, it will affect its cotton density, so macchiato should be finished as soon as possible after cooking.

Macchiato Coffee Introduction

Macchiatto means "imprint" in Italian. As the name suggests, its name caramel macchiato symbolizes sweet marks.

Macchiato coffee is a kind of milk coffee, it is first milk and vanilla syrup mixed with milk foam, then poured into coffee, finally in the milk foam drizzled with grid caramel. Caramel Machiatto is the name of macchiato coffee. Caramel means caramel in English, and macchiato may be the best choice for those who want to enjoy the smooth foam of CAPPUCCINO without giving up the strong aroma of ESPRESSO coffee. MACCHIATO means a little bit in Italian. Add one or two tablespoons of milk foam directly to a small glass of ESPRESSO and make a cup of macchiato. Note that it doesn't add one-third milk to the coffee as in LAPPUCCINO, so the coffee is still as strong.

Many people like macchiato coffee, because of its sweet feeling, she is different from the thick mocha coffee, it is soft, if mocha like dark chocolate, then macchiato is toffee, giving a soft soft feeling, and delicate milk foam and caramel combined, such as floating clouds delicate lubrication. So macchiato is usually a girl's favorite.

Macchiato also has ice, but ice macchiato is not milk foam, it is recommended to drink ice macchiato in summer when attached to a Cream, so that caramel can be poured on the Cream, so that the light Cream presents another flavor. The entrance ice is sweet, fragrant and smooth, and the girl who loves ice cream must not miss it.

How to make macchiato coffee

Material:

Italian coffee: 100 ml

Fresh milk: 300 ml

Caramel cream: 15 ml

Caramel syrup: 15 ml

Cup: 500 ml large cup with coffee spoon and sugar bag

Practice:

1. Add fresh milk into a milk bubble pot and stir well.

2. Pour Italian coffee into a glass, add fresh milk and foam until full;

3. Pour some caramel syrup into the center, squeeze a network of caramel cream on top of the foam, beat the foam tightly, pour it into the cup from the center, and shape the caramel cream with a pointed bottle.

Notes:

Because when making milk foam, the surface milk foam mixes with the air more intensely, so the surface milk foam is rougher. At this point, you can scrape off the rougher part of the foam surface, so you can drink the most delicate part. In addition, because milk foam and air contact, it will affect its cotton density, so macchiato should be finished as soon as possible after cooking.

PS: The main feature in Starbucks_caramel macchiato, coffee with whipped cream, plus two spoonfuls of soft milk foam, covered with a layer of egg-yellow caramel, visually and tastefully pleasing. Besides, macchiato must be drunk in one gulp to taste its delicious taste.