It’s not a caffé latte, it’s not an espresso, or a latte macchiato and it’s not even a cappuccino: the Macchiatone brings together some characteristics from all of these drinks, but it has a well defined personality and identity of its own. So let’s find out more about the Macchiatone, how to make it, how it came about and the right recipe for preparing it.
Cappuccino and Macchiatone
“A little more than a caffè macchiato, but less than a cappuccino”: this could be the most suitable definition of the Macchiatone, which is, in fact, made up of an espresso to which is added to foamed milk. The type of cup in which it is served is the same as that for a cappuccino, while the quantity of milk is less (around ⅕), even if, naturally, the foaming process is the same. Compared to a caffè macchiato, then, the Macchiatone contains about the same quantity of coffee but a little more milk.
How many calories in a Macchiatone?
While it may remind us of the classic cappuccino, the Macchiatone has far fewer calories, due to the smaller quantity of milk in the drink. In fact, there are around 45 calories in a Macchiatone, compared to around 90-120 in a cappuccino.
How did the Macchiatone come about?
Less well known than its cousins, but no less appetizing, the Macchiatone first came about in Venice during the 1980s and ’90s. A preparation also known as “cappuccetto” has, over time, become more widespread and gained great popularity in many other areas outside the capital of Veneto.
Macchiatone: recipe and method for preparing it.
To prepare the Macchiatone, you will need a cup, a milk jug and the espresso machine. Here are the recipe and steps required to make the perfect Macchiatone.
• 0.25 oz of coffee powder
• 0.7 fl oz of full-fat fresh milk
• cappuccino cup
• milk jug 8.8 fl oz
How to prepare the foamed milk
- With full-fat fresh milk, fill (to around half of its total capacity), a milk jug of suitable size for the cup you have chosen to use.
- Position the nozzle of the steaming arm of the espresso machine on the surface of the milk (only the holes must be immersed in the milk ).
- Switch on the steamer and bring the pressure up to the maximum: only by using high pressure will the resulting foamed milk be optimum.
- If you have got the position right you should hear (only for the first few seconds of the foaming process) the sound of the steam being pumped into the milk. After a few seconds the volume of the milk will increase and the sound will diminish.
- Wait for the temperature to reach 131 °F, then switch off the steamer.
Prepare the macchiatone and serve it
- Prepare the espresso in the traditional way directly in the cappuccino cup.
- Foam the milk in the milk jug using the steaming arm of the espresso machine.
- Delicately pour the foamed milk onto the espresso, keeping the milk jug close to the cup, creating a separation between the espresso and foamed milk, keeping the surface color white.
- Fill the cup no more than half full and serve.
The Macchiatone, too, gives you the chance to have fun with the decorations, using the techniques of latte art. Don’t forget, at the end, to choose a good quality blend for your espresso, for example our Miscela Forte.