Latte macchiato

Steam milk until it is silky and foamy, then pour it into a tall glass. Slowly pour a shot of espresso through the foam so it leaves a darker layer in the milk.

A latte macchiato starts with milk, which is marked by espresso poured into it; a caffè latte starts with espresso, with steamed milk added afterwards. A latte macchiato is often served in a glass to show its layers.

A latte macchiato is mostly steamed milk with espresso added, while a macchiato is espresso marked with a small amount of milk or foam. The macchiato has a much stronger coffee taste.

Aim for about 60–65 °C: hot enough to bring out the milk’s sweetness, but not scalding. Stop steaming when the milk is smooth and glossy; large, dry bubbles make the layers less distinct.

Yes. Fill a glass with ice and cold milk, then slowly pour a shot of espresso over it. The drink will be cold rather than neatly layered for long, as the ice and milk move the coffee through the glass.

Its milky coffee flavour pairs well with crisp, lightly sweet biscuits such as biscotti, or with a plain croissant. Strongly flavoured or very sweet treats can overpower the coffee.

It is best made just before drinking: the foam collapses and the espresso’s flavour fades as it sits. If you need to keep it briefly, refrigerate it promptly and stir before drinking; reheating will not restore the foam.