Latte Macchiato
Ingredients
- Barista milk
- Coffee
Step by Step
01
Foaming: Fill the milk pitcher, position the steam
wand just under the surface, open the steam valve
fully and heat the milk.
02
Foam quality: Using the steam wand, work microbubbles
into the milk until it doubles in volume
(maximum “stretching phase”), rolling it at the
same time (“rolling phase”).
03
Coffee base: Allow the foamed milk to settle briefly in the pitcher and prepare the espresso shot at the same time.
04
Pouring: Gently swirl the milk foam in the pitcher
and pour carefully down the side into a latte macchiato
glass.
05
Texturing: Allow the milk foam to settle in the
glass for around 20–30 seconds to create the desired
levels in the glass.
06
Finishing: Pour the freshly prepared espresso through the centre of the milk cap.
07
Latte art: Decorate the milk cap with individual
drops of espresso and connect them to create a vine
pattern.
08
Serving: Serve hot with a long spoon.
Recommended Products
Oldenburger Barista Milk 1.0% fat, UHT, 1l
- for hot & cold drinks
- ideal for Latte art
- great stability
- from pure cow‘s milk