What is a macchiato?

What exactly is a macchiato? I keep seeing it on coffee shop menus, but I’m confused about how it differs from other espresso-based drinks like cappuccinos or lattes—does it have steamed milk, foam, or just a dollop of something? Also, why the different names sometimes? Is it the same everywhere, or are there regional variations? And most importantly, what does it actually taste like compared to other coffee options?

A macchiato is an espresso-based beverage originating in Italy, characterized by a small amount of milk added to "stain" or "mark" the espresso. The name "macchiato" directly translates from Italian to mean "stained" or "spotted," referring to this mark of milk. There are two primary types:

1. Espresso Macchiato (Caffè Macchiato / Latte Macchiato in some regions – though this can cause confusion):

   • Base: A single or double shot of espresso.
   • Addition: A small dollop of milk foam is spooned onto the top of the espresso. Alternatively, a small amount of steamed milk might be gently poured in.
   • Purpose: The foam or milk lightens the intensity of the espresso slightly, reducing bitterness compared to a straight espresso shot. It acts as a "stain" on the dark surface of the espresso.
   • Appearance: Typically served in a small demitasse cup or small glass. The dark espresso is topped with a distinct layer of white milk foam.
   • Strength: Strong, concentrated coffee flavor, significantly stronger than a latte but slightly milder than a straight espresso due to the small amount of milk.
   • History: Considered the original macchiato, originating in Italy where baristas used the milk mark to indicate to the waiter which drink contained milk (distinguishing it from a plain espresso). It’s a smaller, more potent drink.
2. Latte Macchiato:
   • Base: Primarily steamed milk, creating a large volume of hot milk and substantial foam.
   • Addition: A single or double shot of espresso is poured into the glass of steamed milk.
   • Purpose: The espresso drizzles down, creating distinct layered effects (white milk at the bottom, espresso in the middle, often some foam on top). The espresso "stains" the white milk.
   • Appearance: Served in a tall glass (like a latte glass) specifically to showcase the dramatic layering: white steamed milk at the bottom, distinct brown espresso layers in the middle, and a layer of foam on top. The visual layers are a key characteristic.
   • Strength: Much milder and milkier than an espresso macchiato. The dominant flavor is steamed milk with a noticeable but not overwhelming coffee note.
   • History: A more modern drink, popularized especially outside of Italy (particularly in specialty coffee culture). It’s larger, creamier, and focuses on the visual and textural experience of layered milk and coffee.

Key Differences Summarized:

• Ingredient Order: Espresso Macchiato starts with espresso; Latte Macchiato starts with steamed milk.
• Primary Component: Espresso Macchiato is coffee-focused; Latte Macchiato is milk-focused.
• Size & Serving: Espresso Macchiato is small (demitasse size); Latte Macchiato is tall (glass).
• Strength: Espresso Macchiato is strong; Latte Macchiato is mild and milky.
• Visual: Espresso Macchiato has foam on top of dark coffee; Latte Macchiato shows distinct layers (white milk, brown espresso, foam).
• Texture: Espresso Macchiato has minimal liquid milk, mostly foam on top; Latte Macchiato has significant liquid milk and foam.

In essence, a macchiato is fundamentally defined by the technique of adding a contrasting element (milk) to stain a base (espresso), leading to two distinct beverages with very different profiles and presentations.