Latte Macchiato

A latte macchiato is a tall glass of steamed milk, topped with foam and “marked” with a little espresso poured in last. Macchiato means marked or stained in Italian: where an espresso macchiato is coffee marked with milk, a latte macchiato is milk marked with coffee. Because the espresso goes in after the milk, it settles in layers, which is why it’s served in a glass. Here’s how to make one and how it differs from the drinks it’s confused with.

The short version

• Milk first, espresso last: steamed milk and foam, then a shot or half a shot.
• Layered, so it’s served in a tall glass.
• Milder and creamier than a caffè latte, with less coffee for the milk.
• The inverse of an espresso macchiato, which is espresso marked with milk.
• A morning drink in Italy, like other milky coffees.

What’s in a latte macchiato?

Mostly milk. The sources describe it slightly differently:

Source	Description
Nescafé	A shot or half a shot of espresso added to steamed milk, topped with a layer of foam, in a tall glass
Café Barista	Around a cup of frothed milk, “stained” with a dose of espresso
Trade	A cup or glass of steamed milk with a little espresso poured on top
John Cabot University	Steamed milk with a splash of espresso

All agree on the essentials: lots of milk, a little espresso, and the espresso added last. Nescafé calls it a sweeter drink than its espresso namesake, and Café Barista describes it as much more delicate and creamy.

How do you make a latte macchiato?

1. Steam the milk, about a cupful, until it’s hot with a good layer of foam.
2. Pour it into a tall glass and let the foam rise to the top.
3. Add the espresso last. Brew a shot, or half a shot (see our espresso guide), and pour it gently into the glass. It “marks” the milk, and the drink settles in layers.
4. Serve it in the glass, so the layers show.

How is it different from a caffè latte?

The two have the same ingredients but are built in the opposite order. A caffè latte starts with espresso and adds steamed milk, with little foam. A latte macchiato starts with milk and adds the espresso, often a smaller dose, so it’s milder and layered. In John Cabot University’s guide to Italian coffee, the cappuccino is equal parts espresso, steamed and foamed milk, the caffè latte is espresso with more steamed milk and less foam, and the latte macchiato is steamed milk with just a splash of espresso.

What about the caramel macchiato?

It’s a latte macchiato in disguise. Trade says the caramel macchiato was invented by a Starbucks barista in the 1990s: a latte macchiato with caramel sauce, often with vanilla syrup, usually in a cup of 12 oz or more. It has “thoroughly eclipsed” the latte macchiato in popularity, Trade adds. Café Barista lists caramel and vanilla latte macchiatos, and iced versions, among the variations.

When do Italians drink it?

In the morning. An Astra Ricerche survey reported by Il Sole 24 Ore found that 37.4% of Italians have at least one latte macchiato a month, against 41.2% for the cappuccino. John Cabot University counts it among the milky drinks, with the cappuccino and caffè latte, that custom says you should order only in the morning.

Latte macchiato vs other milk coffees

• Espresso macchiato: the inverse, espresso marked with a little milk foam.
• Caffè latte: espresso first, then plenty of steamed milk.
• Cappuccino: a single shot under a thick cap of foam.
• Cortado: equal parts espresso and milk, much stronger.

Explore every drink in the milk coffees chapter.