Macchiato

Section: Hot: Espresso Family · espresso · dairy · build · low-calorie · under-60s

Glass: ديميتاس 75 ml

Serve volume: 46 ml

Ingredients (as the source specifies)

• إسبريسو مزدوج 36 ml
• حليب كامل الدسم 10 ml مبخّر لميكروفوم

Method

1. استخلص الإسبريسو في الكوب المسخّن.
2. بخّر 10 ml حليب حتى ميكروفوم ناعم عند 60-65 °C.
3. ضع نقطة فوم واحدة في المنتصف بالملعقة، مع بقاء الكريما ظاهرة حولها.

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

• إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
• حليب كامل الدسم 10 ml مبخّر لميكروفوم · 10 × 0.64 = 6.4 kcal

Derived total: ≈ 5 kcal

Caffeine, derived from the ingredient list

Computed line by line at the source's own reference doses. Nothing here is typed in.

• إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)

Derived total: ≈ 130 mg

Recommended adult daily maximum: 400 mg

Allergens, as the source states them: `MILK`

Operating procedure

Applies to: espresso macchiato — a single or double espresso marked with a small ~10–15 ml dollop of milk foam, served in a demitasse.

Target: under 60 seconds from shot start to service.

• Pre-warm the demitasse so the small volume holds heat.
• Use cold fresh milk in a small, clean, cold pitcher — only a little is needed.
• Purge and wipe the steam wand before texturing.
• Confirm the order is single or double so the shot and cup match.

1. Pull the single or double espresso into the warm demitasse.
2. Single ~9 g in / ~18 g out; double 18 g in / ~36 g out; 25–30 s either way.
3. Steam a small amount of milk to a dense, dry foam, adding a touch more air than for latte art.
4. Final milk temperature 60–65°C; you only need enough foam for one small dollop.
5. Spoon a small ~10–15 ml dollop of foam onto the centre of the crema.
6. The foam should mark the shot as a distinct spot — not blanket the surface.
7. Serve immediately while the crema and foam mark are both intact.
8. Guest sees espresso crema with a small white foam mark on top — the classic look.

• A single small ~10–15 ml foam dollop marks the shot without covering the crema.
• The drink tastes espresso-forward, with milk only softening the very first sip.
• Foam is dense enough to sit as a distinct mark, not sink or spread thin.

Macchiato means marked or stained: the point is a strong espresso lightly touched by foam, so keep the milk to a small dollop and never let it become a mini cortado.

All drinks

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