Download 2700+ Royalty Free Latte Macchiato Vector Images. To clarify this confusion, you can add both an espresso macchiato and a latte macchiato to your coffee shop menu so you customers get exactly what they want in their hot paper cup. The best selection of Royalty Free Latte Macchiato Vector Art, Graphics and Stock Illustrations. This causes mass confusion for customers branching out to smaller coffee shops. Their common drink, the caramel macchiato, is actually closer to a traditional flavored latte than any kind of macchiato. The popular coffee chain, Starbucks, is one of the original proponents of the macchiato as "spotted milk" rather than espresso. All three (cappuccino, vanilla latte and caramel macchiato) had great flavor. The customer confusion continues to be perpetuated by coffee shops defining the word differently. I typically dont add any sweetener to my coffee only cream. It's unclear why both these drinks are called macchiato. The foam with separate from the milk and espresso and you'll end up with a beautiful layered drink. Unlike the espresso macchiato, this isn't "spotted espresso." Instead, it's "spotted milk." To make a latte macchiato, steam 8 oz milk until it has a thick layer of foam on top. This is the modern version of a macchiato. Your finished product will be a strong cup of espresso with just a touch of milk foam. Take a spoon and scoop a large dollop of this thick milk foam onto the espresso. Steam milk until it has a thick layer of foam. To make an espresso macchiato, pour two shots of espresso into a small hot paper cup. Literally speaking, it's "spotted espresso," meaning it's espresso with a spot of milk. A good way to make a distinction between these drinks is to give them two different names: espresso macchiato and latte macchiato. They could be asking for an espresso-heavy drink or an upside down latte. If someone orders a macchiato in your coffee shop, it's a gamble to know what they want in their hot paper cup. Macchiatos can be a confusing drink for coffee shop customers.
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