This Week in Coffee
How to Make the Perfect Macchiato — Part I
Many people would say that dolloping is how we recognize a macchiato. A macchiato derives from the words, “spotted” or “marked” in Italian. It basically is a drink marked with milk. I believe that the traditional method, the dolloping, is fine…
However, nowadays in third wave coffee shops, you'll see something that looks like a mini-cortado that is also not quite a piccolo or a “mezzo-mezzo” (see blog post #1).
I believe this macchiato form has evolved from a traditional dollop to a more presentable creation of a macchiato.
Of course...