How to Make a Long Macchiato: Traditional and Topped-Up

A long macchiato, or "long mac," is the Australian cafe take on the Italian espresso macchiato: a double shot instead of a single, marked with milk. The traditional long mac keeps the milk to a dash, while the topped-up long mac fills the cup with textured milk. The same order also changes from city to city, which this guide explains after both recipes.

What a Long Macchiato Is, Compared With a Short Macchiato

Vittoria Coffee describes the traditional short macchiato as a single shot of espresso with a splash of textured milk, and the long macchiato as a double shot of espresso with a dash of textured milk, often served in a latte glass. The word "long" in long macchiato therefore refers to the extra espresso, not extra milk. Nespresso Australia frames the long macchiato as a variation that changes the amount of liquid served: either double the espresso or a little extra milk.

The short Italian macchiato has its own recipe and technique on our main macchiato guide. This long macchiato guide covers only the double-shot, Australian-style drink. For shot size and milk side by side, see long macchiato vs short macchiato. If a double shot feels like too much coffee, a piccolo latte is the small, silkier alternative; see our macchiato vs piccolo latte comparison.

How to Make a Traditional Long Macchiato

The traditional long macchiato keeps espresso dominant, with Perth Coffee Exchange putting its coffee-to-milk ratio at about 2:1, using a stain or dash of steamed milk and froth.

1. Warm a small glass that holds a double shot with room to spare, since the traditional long macchiato glass stays mostly empty.
2. Pull a double shot of espresso directly into the glass. Our single vs double shot guide covers the dose.
3. Texture a small amount of cold milk with the steam wand until the milk turns glossy. Small volumes are tricky, so follow our guide on how to steam a small amount of milk.
4. Spoon or pour a dash of the textured milk and a little foam onto the espresso to mark the crema, then stop.

How to Make a Long Macchiato Topped Up

The long macchiato topped up is a West Australian order that Perth Coffee Exchange describes as essentially an extra-strong latte in a smaller cup, with a coffee-to-milk ratio of approximately 1:4.

1. Pull a double shot of espresso into a 180 ml (6 oz) cup or glass.
2. Steam milk of your choice to a silky texture with a light layer of foam.
3. Pour the milk until the cup is full, finishing with a thin head of froth.
4. For a stronger long mac topped up, fill the cup only three-quarters of the way; Perth coffee drinkers order this as a "3/4" top-up.

Long Macchiato Ordering Differences by City

The long macchiato has no single standard, so the drink a cafe serves depends on location. Vittoria Coffee notes that in Perth a long mac will likely be topped up with textured milk, while in Melbourne a long macchiato may arrive as two espresso shots, a glass half-filled with water, and a dash of textured milk on top.

• Long macchiato in Perth: expect the topped-up version unless you ask for a traditional long mac.
• Long macchiato in Melbourne: some cafes add water, which puts the drink closer to a long black with a milk stain.
• Long macchiato elsewhere: the double shot with a dash of milk is the common default, but asking the barista avoids surprises.

Long Macchiato vs Short Macchiato vs Topped-Up Long Mac

Coffee drinkers who want more milk than a topped-up long mac can step up to a cortado or a flat white.

Long Macchiato FAQ

Sources for This Long Macchiato Guide

This long macchiato guide was researched from roaster and manufacturer publications:

• Vittoria Coffee: Solving the Macchiato Mystery
• Perth Coffee Exchange: The Long Mac Topped Up
• Nespresso Australia: Your Ultimate Macchiato Guide