Introduction to the Historical Origin of the making method of Italian Coffee-Macchiato Coffee

An introduction to the Historical Origin of the method of making Macchiato Coffee

Maggialdo has a heavier taste because it only adds foam instead of heating milk. It is worth mentioning that: because when playing milk foam, the surface milk foam is more violently mixed with air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition, because the milk foam comes into contact with the air, it will affect its cotton density, so Maggiadot should drink it as soon as possible.

Manufacturing method

Add 3 tablespoons of foam to a small cup of Italian coffee to finish a cup of macchiato.

Heat the fresh milk to 65 degrees Celsius, pour the right amount of hot milk into the "Hario milk bubble pot" and beat the milk foam.

Take the right amount of "DaVinci French vanilla syrup", about 0.5oz (15cc), and 1 ounce (30cc) for sweets.

Add syrup to espresso

Pour hot milk into a mug

Pour hot milk until about eight cents full.

Add the foam to cover the whole cup of coffee.

Covered with a layer of snow-white milk foam

Finally, add vanilla syrup to Mistow and sprinkle with caramel sauce, but the coffee will be slightly lighter.