Macchiato. It's one of those coffeehouse words. You know the one: it's not English, it sounds sophistocated, and everyone seems to know what it means except you. Well, let me clue you in, most people don't.
First off, to debunk the snobbery myth, most of us baristas LOVE to educate patrons on coffee lingo-- after all every. single. one of us had to learn it and there are many, many things we still don't know. Here's a scary fact: I didn't even know what a macchiato was when I became a barista, but that's okay. I was trained, I researched, and now I like to help ease the tension of others. Too often I see someone come up to the shop, wait a long time looking at the menu, and then say "Oh, I'll just have a mocha."
No! NO! Never just have a mocha. If you like mochas, then have a mocha! Don't just have anything! There's a wide world of coffee out there and so much to explore!
But anyway, back to the Macchiato.
Macchiato is italian for stained. This rather strange sounding definition is explained by how the drink is made. To make a macchiato, you put vanilla syrup in the bottom of the cup, drizzle caramel around the sides, fill with hot milk, top with micorfoam and then throw the espresso shots in last-- so they "stain" the milkfoam.
Now, a traditional caramel macchiato comes just like this-- layered with shots on top, so the further you drink, the sweeter the drink gets. However, some people request their drinks "stirred," and although it's not a purist/traiditional macchiato, it certianly makes the whole drink one consistant sweetness and flavor.
So wa la! The caramel macchiato is explained and no more fear in ordering!
-Just remember, at Sacred Grounds our default is to make a traditional unstirred macchiato, so if you want sweetness all throughout, make sure and say the magic word: "Stirred!"-
Origins: Great Lakes Tea and Spice Co.
March 23, 2014
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