Jacquelyne Batiste Monday-Wednesday 9:30-11AM
How to make the Starbucks Latte Macchiato
You ever walk into coffee shop and think who the hell comes up with these names? Whatever happened to a plain cup of Joe? Welcome to the life of a Starbucks barista. Right now at my lovely occupation we are complicating the world of caffeine addicts everywhere with the elusive Latte Macchiato. The name gives of a connoisseur vibe yet it’s only an Americanized Flat White. The Flat White is an Australian drink that focuses on ristretto shots and whole milk steamed and poured to make a small white dot in the center of the cup. The Latte Macchiato is the same thing as the Flat White but the dot will be brown instead. The idea of the Latte Macchiato is all focused on the whole milk, ristretto shots, and consistency.
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To begin the process you need to know what size your Latte Macchiato will be.
The clever and witty Starbucks sizes are tricky for those who don’t get frequent coffee miles. Simply put the small is tall, grande is medium, and large is venti. There is also a hidden size, short, I call it three sips and I’m over it. The cups sizes are based on Italian words the CEO adored on a trip to an Italian coffee shop. It is important to know the size of the cup, because it affects the amount of milk and espresso used. The short uses 8 oz. of whole milk. For a tall you need 12 oz. of whole milk and only one shot, also called a solo espresso. For a Grande you need 16 oz. of whole milk, and three shots of espresso. A venti hot beverage uses 20 oz. of whole milk and three shots of espresso as well. In all hot espresso beverages you need to steam the milk in a metal pitcher, so that your milk can be properly aerated. I will teach you more about proper milk aeration in later
steps. But I haven’t told you much about this wonderful milk pitcher, it is made to make my job very easy. The milk pitcher has a line that indicates each drink size the lines have ridges to indicate the sizes of the drinks: short (the line at the bottom), tall (second line), grande (middle line), and venti (top line). Once you have poured your milk to the right line inside the pitcher you will pull down your steam wand. The steam wand is what you pull it heat your milk up. To get the perfect aeration and foam you will want to tilt your steam pitcher slightly towards you. You tilt the pitcher so that you can observe your foam and make sure no bubbles appear. If you do get some bubbles that’s okay you can always sift them out with a clean metal spoon or try again. You will know if you have aerated your milk the right way, because there will be minimal bubbles and your foam should look like layer of fluffy clouds inside your pitcher. In laymen’s terms your steamed milk shouldn’t look like a toddler blew bubbles into it with a crazy straw. Instead it should be flat and show no signs of blemishes or lumps. Also be careful with the hot milk; milk will typically be steamed to around 245° degrees. As soon as your milk is ready, tap the pitcher bottom on the counter twice, I do not know why but it’s a barista thing. We are told that it pops bubbles but then again there are no bubbles in perfect foam. Go figure. When you finish tapping your milk you will pour it into your cup and leave a bit of room (1/4 inch of room) on top. The bar lingo is a finger of room, hey again whatever cuffs your links. With that extra room is your work space for the espresso shots. The shots used in the Latte Macchiato are no ordinary specs of caffeine. The ristretto espresso shots in the latte macchiato are the most important part of the drink. In fact the shots are the identifying premise of the entire beverage. The odd word Ristretto shots mean the espresso shots are pulled with ¾ of the water normally used. To the non-coffee drinker this isn’t a big deal, yet ristretto is arguably the perfect espresso. Simply because it is stronger and you can taste more of the layers of espresso. Yum! Before you que (prepare) your espresso make sure you place a curved shot glass under your machines espresso spout to catch your shots. On your espresso machine there is a button that says ristretto, you will push that button and the amount of espresso you will need for your drink. This is where the magic begins. Also where the responsibility comes into place. The idea of a latte macchiato is that the shots rest in the center of your latte. If it were possible to split the cup in half and see the layering the latte macchiato will appear to be pure white on the bottom, brown in the middle, and pure white with a miniscule brown dot right in the center. The only visual evidence of the shots existence is the small dot in the center of the foam. Think of the shots as a stain in the foam, for macchiato means stained milk. First step to pouring the shots is to center your shot glass above your cup. Your curved tip should be facing the cup. Secondly pour VERY slowly, it should take you 13- 18 seconds to pour out your shots. This is important to keep the espresso in the center and makes sure that the coffee doesn’t sit on the top too long. If you have a brown stain in your foam and minimal bubbles, then you have made a successful Latte Macchiato. You have beaten about half of the baristas in the United States of America. Also you make better coffee than McDonald’s for double the price. Congrats! Lid your drink and enjoy the caffeine rush.
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