Caffè macchiato

The origin of the name "macchiato" stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning coffee with a drop.[3]

The caffè macchiato has the highest ratio of espresso to milk of any drink made with those ingredients. The intent is that the milk moderates, rather than overwhelms, the taste of the coffee while adding a touch of sweetness. The drink is typically prepared by pouring a small amount of steamed milk directly into a single shot of espresso.[4] One recipe calls for 5–10 g (1–2 teaspoons) of milk heated to 60–66 °C (140–150 °F).[5]

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  A caffè macchiato in Ethiopia (Kaldi's, Addis Ababa).
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  Caffè macchiato as served at Four Barrel Coffee in San Francisco, California
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  Caffè macchiato in Chiang Mai, Thailand, at Impresso Espresso Bar
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  Macchiato at Bradleys Coffee, South Wales, UK
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  Caffè macchiato (Papua New Guinea)
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  Macchiato as served at Venice Grind in Mar Vista, California
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  Double shot macchiato with a little foam, in glass, in Natick, Massachusetts

• Latte macchiato
• List of coffee drinks
• Steamer (or "babycino") – steamed milk only

• Davids, Kenneth (2001). Coffee: A Guide to Buying, Brewing, and Enjoying (5e ed.). New York, NY, USA: St. Martin's Griffin. ISBN 0-312-24665-X.

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