What is an espresso macchiato? And a latte macchiato?
Espresso macchiato: espresso with a small dollop of milk foam. Latte macchiato: hot milk with foam, with a shot of espresso poured on top — three layers in a glass. Both mean “stained”, but in one the milk is the stain, in the other the coffee.
Why that is
Macchiato means “stained” or “marked” in Italian. The word describes what visually characterizes the drink — a visible stain. But the two macchiato variations are fundamentally different drinks.
Espresso Macchiato:
- A normal espresso (25–30 ml) in a small espresso cup.
- A small spoonful of milk foam on top — the “stain” on the espresso.
- Espresso-forward — the milk is just a hint, not an ingredient.
- In Italy, you order “un macchiato” and get exactly this.
- Ideal for those who like espresso but want to minimally soften the sharpness.
Latte Macchiato:
- A large glass (250–350 ml) with hot, frothed milk.
- An espresso is poured slowly on top and sinks partially through the milk.
- Three visible layers are formed: milk at the bottom, espresso in the middle, foam on top.
- Milk-heavy — the espresso is the weakest component.
- Extremely popular in Germany, rather a fringe phenomenon in Italy.
The risk of confusion: In many German cafes, if you order “a macchiato,” you get either an espresso macchiato or a latte macchiato — depending on what the cafe defines as standard. If in doubt, ask.
Starbucks effect: Starbucks coined the term “macchiato” with the “Caramel Macchiato” — a drink that has little to do with the Italian original. In the specialty coffee world, “macchiato” always means the classic espresso macchiato.
In practice at Green Wall Coffee
At Sophienstraße 27, we serve the classic espresso macchiato — espresso with a spoonful of the finest microfoam. Anyone who wants a latte macchiato can get one on request. But I like to recommend the cortado as an alternative — similar idea, but more harmonious.
Stop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.