How to make the perfect latte macchiato

The popular latte macchiato is famous for its three layers. To achieve them, however, there are a few tips to keep in mind.

First, the milk is frothed. It is best to use fresh whole milk straight from the refrigerator. Pour it into a so-called pitcher (a milk jug made of stainless steel or porcelain). Hold the steam wand slightly at an angle in the milk — not too far below the surface — and turn on the steam. The milk should begin to swirl in the pitcher.

Continue this process until the milk foam has a creamy consistency. The temperature should be around 60 to 65°C.
Rule of thumb: when the milk jug feels too hot for most people to touch comfortably, you should stop frothing.

Then tap the milk pitcher briefly on the counter so that any bubbles in the foam can escape. Very important: let the glass stand for 15 to 20 seconds so that the milk and foam can separate from each other. In the meantime, pull a fine AFRO Espresso and then slowly (!) pour it into the center of the milk foam in the glass.

Because coffee is heavier than milk foam but lighter than milk, the three typical layers of a latte macchiato are created.

If it does not work perfectly the first time, don’t worry. The milk may have been too hot, or the espresso may have been poured in too quickly. Just practice, practice, practice! ;-)

By the way, the difference between a latte macchiato and a caffè latte is small but subtle: for a caffè latte, the espresso is poured in first and the milk foam is added on top afterward.