Part of: How to make a macchiato
How to Make a Latte Macchiato: Milk First, Espresso Second
To make a latte macchiato, steam about 200 to 270 ml of milk, pour it into a tall clear glass, then slowly pour one espresso shot into the center of the foam. The espresso settles between the milk and the foam and forms visible layers.
What a latte macchiato is
A latte macchiato is an Italian milk drink whose name means "stained milk." The Wikipedia latte macchiato entry describes the latte macchiato as a reversal of the caffe macchiato: steamed milk is the base, and a shot of espresso is added to the milk rather than milk added to the espresso. The latte macchiato is served in a tall glass so the layers stay visible.
The latte macchiato is a different drink from the short espresso macchiato. For the espresso-first version marked with a spoonful of foam, see the traditional macchiato guide.
Latte macchiato ingredients and quantities
Every latte macchiato recipe below uses one espresso shot and a large volume of milk, and every one builds the drink milk first. The milk amounts differ by brand:
| Latte macchiato recipe source | Milk | Espresso | Milk notes |
|---|---|---|---|
| Gaggia | 200–240 ml | 1 standard shot | Cold whole milk, about 3% fat and protein |
| Arla | 200 ml | 50 ml | Semi-skimmed milk heated to about 65°C |
| Tchibo | About 270 ml | 1 shot | Frothed hot milk |
A practical home latte macchiato starting point is 200 to 240 ml of cold whole milk and a single shot, served in a tall clear glass with room above the milk for the foam cap.
How to make a latte macchiato step by step
- Fill a milk jug about two-thirds full with cold milk straight from the fridge, as Gaggia's latte macchiato method recommends.
- Steam the milk, keeping the steam wand tip in the liquid milk rather than in the foam. Aim for roughly 65°C, the temperature Arla's recipe gives. Make more foam than you would for a caffe latte, because the foam cap is part of the latte macchiato.
- Rest the jug briefly, tap it gently on the counter and swirl it to settle large bubbles, a step Gaggia recommends.
- Pour the steamed milk into the tall glass, then spoon or pour the remaining foam on top.
- Pull one espresso shot into a small cup or pitcher, not directly into the glass.
- Pour the espresso slowly into the center of the foam. Arla advises aiming for the center of the foam to keep the latte macchiato layers distinct.
- Serve the latte macchiato right away, before the layers blend.
For steam wand technique, see the milk texturing guide; for heat limits, see what temperature milk burns at.
Why latte macchiato layers form, and how to keep them
Latte macchiato layers form because frothed milk, hot liquid milk and espresso have different textures and temperatures and do not blend at once, according to Gaggia. The espresso passes through the foam cap and settles above the milk, leaving a milk layer, a coffee layer and a foam layer.
Latte macchiato layers usually fail for three reasons: the espresso is poured quickly or from high up, the espresso is poured off center where there is little foam to slow it, or the milk was steamed with too little foam. Pouring the shot from a small pitcher gives more control; Wikipedia notes that brewing espresso into a pitcher makes layering easier.
For every cause of blended latte macchiato layers and its fix, see why latte macchiato layers mix together. For a cold version built over ice with the same milk-first order, see our iced latte macchiato recipe.
Latte macchiato vs espresso macchiato vs caffe latte
| Drink | Build order | Milk | Look |
|---|---|---|---|
| Latte macchiato | Milk first, espresso last | Large volume of steamed milk plus foam | Layered, in a tall glass |
| Espresso macchiato | Espresso first, foam last | A spoonful of foam | Short cup, foam spot on crema |
| Caffe latte | Espresso first, milk last | Large volume of steamed milk, thin foam | Mixed, often with latte art |
For how the build order changes the taste and which drink to order, see our latte macchiato vs caffe latte comparison.
The latte macchiato and the caffe latte use similar amounts of milk; the build order is what changes the result. The espresso-first latte method is in the latte at home guide, and more drink ratios are in the espresso milk ratio chart.
Making a latte macchiato without a steam wand
A latte macchiato only needs hot milk with a thick foam cap, so a standalone milk frother works for a latte macchiato. Tchibo's latte macchiato recipe froths the milk in a milk frother rather than on a steam wand. Heat and froth the milk, pour it into the glass, and add the espresso last exactly as above. Frothing options are covered in how to froth milk without a steam wand.
Latte macchiato FAQ
What goes first in a latte macchiato, milk or espresso?
Milk goes first in a latte macchiato. Steamed, foamed milk is poured into a tall glass, then one espresso shot is poured slowly into the center of the foam so it settles between the milk and the foam.
How much milk is in a latte macchiato?
Published latte macchiato recipes use roughly 200 to 270 ml of milk with one espresso shot: Arla lists 200 ml, Gaggia 200 to 240 ml, and Tchibo about 270 ml.
What is the difference between a latte macchiato and a latte?
A caffe latte is built espresso first with steamed milk poured on top, so the drink mixes. A latte macchiato is built milk first with espresso poured in last, so the drink shows separate layers in a clear glass.
Is a latte macchiato the same as a macchiato?
No. An espresso macchiato is espresso marked with a spoonful of milk foam, while a latte macchiato is a glass of steamed milk marked with espresso. Latte macchiato means stained milk.
Why do my latte macchiato layers mix?
Latte macchiato layers mix when the espresso is poured too fast or off center, or when the milk has too little foam. Pour the espresso slowly into the center of the foam and let the milk settle for a moment first.