What is the difference between caramel macchiato and latte? Is caramel macchiato coffee? How to make caramel macchiato?

First mix the vanilla syrup with the espresso, then add the steamed milk to make the foam, and finally pour caramel sauce on the white and dense surface of the foam and draw a pattern. This is a unique milk coffee-caramel macchiato-launched by a world-renowned coffee chain in the 1990s. (It's actually a latte with syrup and no flowers)

With its sweet taste and exquisite caramel sauce pattern (the picture above is for reference only), caramel macchiato was once a popular coffee drink around the world, like latte, mocha, and cappuccino. Whether it is offline cafes or online movies and television dramas, we can see it frequently. But with the changes of times, we rarely see this product in coffee shops nowadays. No, a friend complained about such a situation at the Qianjie store yesterday. It doesn't matter, making caramel macchiato is still very simple! As long as we prepare all the ingredients, we can easily reproduce the delicious food of the past at home. So today Qianjie came to share with you how to make a standard caramel macchiato!

But what we need to know is that since the name of caramel macchiato is the same as another Italian coffee macchiato, friends often mistakenly think that Joma (short for caramel macchiato) is a variant of macchiato. But if you often pay attention to Qianjie tweets, you will know that the two have in common only in their names. Whether it is taste or taste, the "inside" of the two cups of coffee can be said to be completely different. Macchiato "Macchiato" was born in Italian cafes in the 1980s. Qianjie shared in the article "Why Italians Don't Drink Hand-Made Coffee" that since the invention of the pressurized coffee machine, espresso has become a favorite for Italians. Well, we all know that because of the high concentration of espresso, the flavor is concentrated and strong, and it is not a drink acceptable to ordinary people.

The concentration that Italians prefer is not only that, they have higher requirements for concentration. The front street here refers to the taste aspect. So in Italy, coffee beans used to make espresso are mixed into Robusta, and a deeper roast is used, which can give the extracted coffee a stronger flavor. But not everyone can accept such strong coffee at the beginning, so some people ask baristas to add a small amount of milk to the concentrate to balance the bitterness of the coffee. But because not much milk is added, it does not look much different on the outside from conventional concentrated products. To prevent confusion, baristas use milk foam to mark the concentrate with milk added.

With this mark, baristas are able to distinguish it from regular concentrates. This is the origin of the name Macchiato. In Italian, Macchiato means "mark, brand".

What followed was the same as Qian Street shared at the beginning. In the 1990s, a product called "Caramel Macchiato" was born. If you look at the introduction between the two, I believe it is not difficult for you to find that one cup is an espresso with a small amount of milk added, and the other cup is a "latte" with various syrups added. This is not the same concept at all. Therefore, caramel macchiato and macchiato do not have much similarities except for the same name. But there is no denying that caramel macchiato is still very delicious. Since the surface is sprinkled with a layer of caramel sauce, the first thing people come into contact with at the entrance is often the sweetness of caramel sauce, followed by the milk foam, and finally the vanilla-flavored milk coffee. The layers can be said to be very rich. For this reason, Joma is often called "sugar-coated coffee." Okay, without saying much, let's let Qianjie share how to make the classic version of caramel macchiato ~

How to make caramel macchiato? There are four main materials used to make caramel macchiato: espresso, milk, vanilla syrup, and caramel sauce. It should be noted here that the caramel paste cannot be too viscous and needs to have some liquidity. Of course, it is not a completely liquid syrup. So first, we need to extract the concentrate first! The coffee beans used in this extraction of Qianjie are the classic mixture of Qianjie in the bean list. The parameter is 20g of powder. It takes 30 seconds to extract 40ml of coffee liquor.

When the coffee liquor was extracted, we set it aside for later use, and then began to stir up the milk foam. Here, 200ml of milk is used on the front street. Because the milk foam needs to carry the caramel sauce later, we can foam it a little more when whisking, and the thickness of the whisking can be slightly thicker than regular latte foam.

Once we're done, we can start assembling caramel macchiato! First, pour 12ml of vanilla syrup and whipped milk into a prepared glass, where the milk can be filled directly to the top.

Then we pour the espresso down the middle! This way of concentrating can make the overall appearance more beautiful, but it has a disadvantage, that is, when tasting, we should first stir it with a spoon and then drink it.

After pouring and concentrating, you can start to pour on the caramel sauce! Caramel sauce can be refrigerated properly before use, which can reduce the fluidity of the caramel sauce and better draw patterns!

A simple pattern is drawn on the front street here. When the pattern is drawn, the production of caramel macchiato will be declared complete.

Then the taste and taste of the taste are the same as that introduced on Qianjie earlier, so I won't go into it too much here. In addition to this simple pattern, there are also many very complex and beautiful patterns. Not only that, there are also other versions of caramel macchiato, which Qianjie has shared in previous articles, so it is not here. Too much introduction ~

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