Milk first, espresso after: that order is what creates the three layers the latte macchiato is known for. It is not magic, it is a question of density and temperature.
Joscha Gewinner
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The original recipe is for 1 glass.
Values per glass. Calculated with fresh whole milk, without sugar or syrup.
Besides a portafilter machine, a grinder and a scale you need a tall glass and, if it does not fit under the group head, a small milk jug for the espresso.
The right beans for it
Tasting notes: dark chocolate, hazelnut, cherry.
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Heat 240 ml of fresh whole milk to about 60 °C and froth it. Unlike a flat white, this one is allowed to gain volume.
Tip: you can feel the temperature with a flat hand on the jug: as soon as it becomes uncomfortable, you are there.
A large jug gives the milk room to grow while it froths.
Pour the foam into the glass. Liquid milk settles at the bottom, the stable foam sits on top. That is already two of the three layers.
Tip: a pre-warmed glass keeps the layers stable for longer.
The layers only hold in a tall, narrow glass.
Pull about 24 to 30 ml of espresso from 12 g. If the tall glass does not fit under the group head, extract into a small milk jug instead.
Tip: the espresso has to be hot, otherwise it sinks through the foam too quickly.
From the small jug the espresso can then be poured in a controlled stream.
Pour the espresso slowly through the foam into the milk. Because it is denser than the foam and lighter than the cool milk base, it settles in between as the middle layer.
Tip: poured too fast, everything mixes. A thin stream over the back of a spoon helps at the start.
The layers hold for a few minutes, then everything slowly blends.
Values per glass. Calculated with fresh whole milk, without sugar or syrup.
Because of the different densities. The heaviest, liquid milk sits at the bottom, the light foam on top, and the espresso settles in between. For that to work, the milk has to be hot and the espresso fresh.
About 1:8 to 1:10, so roughly 24 g of espresso to 240 ml of milk. More espresso makes the drink stronger, but it quickly destroys the layers.
Yes, many machines have a programme for it and dispense milk first, then espresso. The layers come out well, the foam is usually a little airier.
Mit 240 ml frischer Vollmilch kommst Du auf rund 155 kcal pro Glas. Die Milch entscheidet dabei fast allein: Mit 1,5 % Fett sind es etwa 134 kcal, mit 3,8 % rund 181 kcal. Die ganze Rechnung steht im Latte-Macchiato-Artikel.
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