Latte macchiato vs. cafe latte. How do they differ?

What is it about: latte macchiato and caffe latte

Let's start with the basics - the definition of both drinks. Latte macchiato is a well-known coffee that (not so long ago) was commonly served in all cafes, pastry shops and restaurants in the Czech Republic. It is typically served in a tall, thick-walled glass. The reason for this style of service was the transparency of the glass, which gave the striped appearance of the coffee.

Latte macchiato coffee is made up of threelayers: hot milk, espresso, milk foam. Together, they form a milky coffee drink ofover 2 dl, or espresso (± 30 ml) and at least 200 ml of hot frothed milk.

When espresso is prepared in the cup, pour in the whipped milk microfoam and finish pouring by creating a picture of the milk on the surface of the coffee - this is a caffe latte. A motif of rosetta or other latte art is usual but not mandatory. Such a coffee and milk drink has a total volume of 180 ml or more. Depending on the specific recipe, barista and cafe.

Why are lattes prepared differently?

As with other drink menu items, the coffee menu reflects the relevance of its time. Or at least it should in good coffee shops. The fact that we have cafes offering latte macchiato and other cafes offering caffe latte is a result of the changing coffee market in our country. The original "Italian coffee school" is associated with drinks like ristretto, espresso macchiato, latte macchiato.

Italy is the cradle of the espresso machine. In fact, espresso coffee is the national drink of which home coffee makers are justly proud. Where else should espresso-created beverage recipes also be created?

The classic addition of milk to coffee then gave rise to drinks such as the espresso macchiato - espresso with a splash (spoonful) of milk, the traditional cappuccino - espresso with hot milk and whipped milk foam. And then also latte macchiato, as milk with a stain (in Italian: macchiato = stain, spot). The stain here is meant to be coffee, hence the predominance of milk to which espresso is added.

The Italian coffee tradition is linked to the second coffee wave. Contemporary coffee shops in this country and much of the world have already been dominated by the modern coffee trend and the third coffee wave. In this spirit, the caffe latte is making its way onto the pages of beverage menus and into the consciousness of coffee drinkers. After years of replacing, or at least attempting to, the three-layer latte macchiato, café owners are equipping the bar with larger cups instead of tall glasses. In appearance, caffe latte looks like a large cappuccino. But a modern cappuccino.

Caffe latte vs. latte macchiato recipe: difference in taste and appearance

Because of the history of both drinks, with one being about history but the other still making it up, the preparation technology is changing. While the milk for latte macchiato is whipped with an emphasis on the density and height of the foam, for caffe latte it is important to achieve a homogeneous creamy microfoam.

In the first case, a layer of liquid and foamed milk is separated. The different densities of these two superimposed milk layers will cause theespresso to settle between them when poured. The second drink assumes a consistent milk texture throughout its volume. When poured into the espresso in the cup, the two will combine and a fairly uniform blend of creamy coffee milk will occuracross the drink. Only near the surface is the milk part slightly thicker creating the enticing patterns known as Latte Art.

Differences in the technology of whisking and assembling the drink have a noticeable effect on the taste of the resulting coffee. When taking a sip from a latte macchiato, the robust milk foam will be the first flavour note followed by the sharpness of the espresso and the sweetness of the warm milk. With a caffe latte, the use of milk in the form of microfoam achieves a balanced taste that is sweetly coffee-like and, above all, harmoniously delicate with each sip all the way to the bottom of the cup.

A few final words about the popular latte

Can one way of making a latte be right and the other wrong? I think not. A comparison of these two similar coffee drinks should be primarily a description of the characteristics. Explaining that they are two drinks, two recipes and two ways of preparing and tasting coffee with milk in a larger volume. Whether you prefer one or the other is up to you.

Personally, I lean towards the caffe latte version of the drink. I'm a proponent of modern milk coffee drink preparation using microfoam. I believe that the resulting cup of coffee prepared in this way, thanks to the preparation technology, offers an absolutely optimal balance of flavours and lets the potential of the combination of quality milk and choice coffee shine through.

Coffee, milk, i.e. latte

The taste and the whole experience of sipping a latte in any form is always determined by the raw materials in addition to the preparation method. Try combining coffee with farm fresh milk, lactose-free milk, or a mixture of the two. I think you will be pleasantly surprised.

When choosing roasted coffee beans, choose based on the flavors you want in your latte. For example, our 80/20 espresso blend will give you a latte with cocoa-chocolate notes. For coffees from South America, a nutty sweetness is common.

Acidity in coffee can have both a positive and negative impact when combined with milk. Too intense acidity can sometimes be overly pronounced. Optimally extracted espresso, even from African coffees with a pleasant acidity, can enhance the sweetness of warm milk. You'll smile with pleasure at a luxuriously velvety latte, to which you definitely won't want sugar anymore. ????

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