Among the many espresso-based drinks in cafés, the macchiato often stands out as a source of curiosity. Its name, its size, and its flavour profile spark frequent questions from coffee lovers. Is it closer to an espresso or a latte? Does it contain foam or milk? How does it differ from a cortado or cappuccino?
This blog guide breaks down everything you need to know about the macchiato: its origins, variations, brewing methods, and how it compares to other coffee drinks.
The word macchiato comes from Italian and translates to “stained” or “spotted.” In coffee terms, this refers to espresso “stained” with a small amount of milk.
Traditionally, the espresso macchiato was a way for baristas in Italy to differentiate between a plain espresso and one with a touch of milk. The milk “marked” the espresso, giving the drink its name.
The traditional macchiato is simple yet bold:
The result is a concentrated drink that retains the intensity of espresso while softening the edges with just a hint of sweetness and creaminess
For purists, this is the true macchiato, an espresso-forward beverage meant to showcase coffee’s complexity.
Over time, the concept of macchiato evolved, particularly outside Italy. Enter the latte macchiato, which flips the ratio:
Unlike the bold espresso macchiato, the latte macchiato is milk-forward, creamier, and layered in appearance. It often appeals to those who enjoy a gentler, visually striking coffee.
It’s common to confuse macchiatos with other espresso-based beverages. Here’s how they compare:
Macchiato vs. Cortado: A cortado has equal parts espresso and steamed milk, while a macchiato only uses a splash of milk.
Macchiato vs. Cappuccino: A cappuccino contains espresso, steamed milk, and thick foam in equal thirds, creating a balanced and creamy drink.
Macchiato vs. Flat White: A flat white uses microfoam milk poured over espresso, resulting in a smoother, milkier texture than a macchiato.
Macchiato vs. Latte: A latte is much larger and milkier, with espresso making up only a small proportion of the drink.
In modern cafés, particularly chains like Starbucks, the word “macchiato” has taken on new meanings.
It typically includes:
While delicious, this drink is essentially a flavoured latte macchiato rather than a true espresso macchiato. It’s important to distinguish between the authentic version and its modern adaptations.
You don’t need a café to enjoy a macchiato. With an espresso machine (or even a moka pot paired with a milk frother), you can prepare one at home.
Since the macchiato is espresso-based, the quality of your beans makes all the difference. Consider:
Experimenting with different beans is a great way to explore how subtle flavour notes shine through in such a simple drink.
For coffee lovers, the macchiato offers a unique balance. It allows the espresso to remain the star of the show while softening bitterness with a gentle touch of milk.
It’s the perfect middle ground for those who find straight espresso too intense but don’t want a milk-heavy drink like a latte or cappuccino.
Many roasters include flavour notes on their packaging, use these as cues but trust your own palate.
What is the difference between a macchiato and a latte?
A macchiato uses mostly espresso with just a touch of milk, while a latte is mostly milk with espresso added.
Is a macchiato stronger than a cappuccino?
Yes. A macchiato has less milk, so the espresso flavour is more concentrated compared to a cappuccino.
Can I make a macchiato without an espresso machine?
Yes. You can use a moka pot or Aeropress to brew concentrated coffee, then add a spoonful of frothed milk.
What is the Caramel Macchiato?
It’s a modern café creation, typically a latte macchiato with vanilla syrup and caramel drizzle, not the traditional Italian macchiato.
How much milk is in a macchiato?
Only about 1–2 teaspoons of milk foam in the classic espresso macchiato. A latte macchiato, by contrast, uses a full glass of milk.
