Starbucks caramel macchiato = latte + caramel! Proportion of Starbucks iced caramel macchiato formula

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When I accidentally read this article on the Internet, I found the so-called caramel macchiato.

It's "caramel coffee, milk." the ratio of coffee to milk is 2:7, and the rest is ice.

So I think I can do it myself and briefly describe the method of iced caramel macchiato in that article.

The order in which cups are added is:

1. Pour in the appropriate syrup

two。 Pour 70% of the milk

3. Pour in 20% coffee

4. Put in 10% ice cubes

5. Sprinkle with caramel

But I want to make it hot, so let's try it.

First of all, I must admit that I don't have the memory of caramel macchiato in my mind. = "

That's not what I usually drink. In order to be true, I went to Starbucks and ordered a cup of my life.

Win the first caramel macchiato

Looking at that color is more certain, caramel macchiato is just coffee milk. = "

After taking a few sips and remembering the taste of Starbucks caramel macchiato, I started to DIY myself.

First of all, grinding beans, because I can't afford to buy a bean grinder, so I use a cheap hand, the legendary mailbox bean grinder--

Macchiato doesn't have much coffee, so use this spoon to put about 4 tablespoons. Usually I put XD casually because I use eyes.

Measure the coffee concentration.

It will be glued with paper tape to prevent the beans from spurting out and shake for 40 seconds.

After grinding the beans, put the coffee powder into the filter cup and prepare to fill it.

Filled and pressed filter cup

The filter cup is stuck into the machine, and when the machine is ready, it begins to add hot water and export coffee!

At the same time, put syrup at the bottom of the cup. The article didn't say what kind of syrup it was, and I didn't have any other syrup at home, so I poured in some caramel sauce.

According to the online article, put 20% of the coffee (in the article, you should put the milk first, but I don't care if the milk is not hot).

As in the picture, 20% of the coffee

Then pour in 70% fresh milk, but because there is no ice, so fresh milk should be 80%.

Ok on top with syrup, but this step doesn't seem to make any difference, because it's all the same after I stir it.

Below is the milk with milk foam, which looks good visually, but in fact, I hate it because it is troublesome.

Conclusion:

It's so sweet! There seems to be too much fresh milk and the coffee is too light.

Then I worked hard to finish two cups of caramel macchiato. (Starbucks + its own DIY)

The next day, I revised the proportion: coffee is 4:6 than fresh milk, making the coffee taste stronger.

The milk is heated in the microwave this time, it is really troublesome to make milk foam, this time the color is more brown.

Finally, add 2.5 bottle caps of caramel, this drink is very close to yesterday's Starbucks!

I think what's worth discussing is the kind of syrup and coffee beans they use, otherwise I really DIY myself.

What they bought, the difference is really very slight. Honey or maple syrup should also be good for syrup, XD.

After many attempts, I found that caramel macchiato is latte + caramel.

So if you want to make a good latte, just add a bottle cap (depending on personal sweetness) of caramel.

The secret of a good latte is to use Italian coffee to make "thick" black coffee (only the strongest coffee can be extracted)

And mix it with milk at 8:2 to make a Xiangchun latte.

PS: pay attention to the 8:2 coffee. It must be strong enough, or it won't taste good.