Mastering the Latte Macchiato

How to Make the Perfect Latte Macchiato

Understanding the Latte Macchiato

In Italy, latte macchiato means “stained milk.” Unlike a cappuccino or latte, the focus here is on warm, silky milk gently “marked” by a shot of espresso. The result is a beautifully layered drink with a mellow flavor and smooth texture — perfect for savoring slowly.

Choosing the Right Coffee

For a truly authentic experience, use Tonino Lamborghini Platinum Blend. Its 100% Arabica composition delivers refined fruity notes and balanced sweetness, making it ideal for a milk-forward beverage.

Step-by-Step Latte Macchiato Preparation Guide

A) Heat and Froth the Milk

• Use fresh whole milk for the creamiest texture and best layering.
• Heat milk to around 60–65°C (140–150°F).
• Use the steam wand to create velvety microfoam — fine, glossy bubbles are the goal. Avoid overheating, as it changes flavor and texture.
  

B) Pour the Milk

• Fill a tall, heatproof glass with the steamed milk, holding back the foam with a spoon.
• Spoon the foam on top to create a thick, creamy layer, leaving space for the espresso.

C) Prepare the Espresso

• Grind the coffee beans finely and evenly.
• Tamp firmly for consistent extraction.
• Brew a single shot of espresso (about 25–30 ml) — ideally using a traditional Italian espresso machine.

4) Create the Signature Layer

• Slowly pour the espresso into the milk, letting it sink just below the foam to create the signature “macchia” (stain). Pour gently against the inside wall of the glass to preserve the layers.

Enhancing Your Latte Macchiato Experience

• Layering is most striking when served fresh.
• Use a tall clear glass so the contrast between milk, espresso, and foam is visible.
• Lightly dust the foam with cocoa powder or cinnamon for a subtle aromatic touch.
• Enjoy with biscotti or a delicate pastry for a true Italian café experience.