Posted on 08/13/2025 9:16:02 AM PDT by CondoleezzaProtege
As a macchiato devotee for many years, I have a few ideas on what a true version of the drink should be. It's one of those espresso drinks that's often misunderstood, even amongst Starbucks baristas. Depending on location, there's about a 50/50 chance of having to very politely request a re-do.
The first thing to realize is that an authentic Italian macchiato consists of merely 2 espresso shots "marked" with a dash of frothy milk -- thus the name "macchiato," which means "marked" or "stained" in Italian. There's no caramel in the equation…
But Starbucks has its own interpretations of the drink: the Espresso Macchiato, and its more popular alter ego, the Caramel Macchiato…
In a nutshell, the Espresso Macchiato is similar to the Italian version…but…a Caramel Macchiato is defined by super-sweet vanilla-flavored syrup, a significant amount of steamed milk, and a signature cross-hatched drizzle of caramel sauce. The end result leans more toward a sweet latte-style drink.
From my experience in Starbucks stores around the world, the states, and the neighborhoods of Seattle, in-store barista interpretations of Espresso Macchiatos vary widely. More often than not, they arrive as what's basically a latte, where the espresso is highly diluted by milk. If receiving a genuine macchiato really matters to you, it helps to give some direction upfront.
For a true Espresso Macchiato as defined by Starbucks, order it by specifying 2 shots of espresso in an 8-ounce cup, with a very small amount of steamed milk, and one scoop of froth. When picking up the finished drink, it should be characteristically light, rather than excessively milk-heavy…If it's overly milky, or even worse, sweet with mistakenly added caramel, you'll be able to get it redone right away.
(Excerpt) Read more at tastingtable.com ...
One of our favorite coffee shops had a sign explaining what a macchiato was and an addendum that if you wanted a drink like you got from Starbucks to order a latte.
I worked in a REAL coffee shop where we had to manually pull espressos, manually foam our milk, and manage the water level in the machine. We were trained that a macchiato had a spoonful of foam, cappuccinos were equal amounts of espresso, milk, and foam, and that lattes were half espresso, half milk with a spoonful of foam.
One of the things I REALLY hate about Starbucks (besides their truly horrible coffee) is there appropriation of drink names.
As I was reading this I was drinking an espresso made from beans from the oldest cafe/espresso bean roasting company in Naples Italy. My general feeling is that Starbucks caters to average American tastes, which includes lots of milk and or cream in coffee drinks, along with flavorings and sometimes sugar or other sweeteners. When I’ve bought cappuccino from Starbucks it generally has way too much milk and is more like a latte. I agree entirely with your assessment.
I once bought a home coffer roaster at Zabars and set about roasting my own from green beans. It was far more trouble than I expected, with so much smoke coming off the beans that I was sure someone would call 911. Not knowing any better, I ground the very hot beans as soon as they came out of the roaster, and then dumped them in a French press and poured in boiling water. A volcanic eruption of steam and oily foam followed, but the coffee that resulted was the best I have ever had.
Other than being $15 each? I don’t think so. I do believe that Starbucks plays a major role in 20-30 year olds having immense debt. Going everyday for something that takes 5 minutes to gulp down is hazardous to your finances
Starbucks created the 500 Calorie Caramel Macchiato to disguise the awful roast of their beans
We need to ask Macchiato Man that question…… 😂
Nancy: [ordering for her and Frasier at the counter of Cafe Nervosa] One macchiato for here, and a mocha Valencia to go, please.
[to Frasier]
Nancy: Macchiato man. Don’t meet many of those.
Dr. Frasier Crane: No, no, we’re a rare breed. Spartan... rugged...
Barista: You like a dusting of nutmeg on that, right?
Dr. Frasier Crane: Just a sprinkle
Starbucks-Iced-Caramel-Macchiato
Vanilla syrup at the bottom
Cold milk next
Freshly pulled espresso shots poured over
Finish with a crosshatch pattern of caramel sauce
both are uniquely bad.
This thread belongs to the front pages of every news media of the world: forget wars, hunger, even global warming crap, just concentrate on those important differences.
“ As I was reading this I was drinking an espresso made from beans from the oldest cafe/espresso bean roasting company in Naples Italy. ”
I follow a Breville espresso machine page on FB.
People get really crazy about their machines and the beans .
I have a low price Breville Duo Temp machine, Kitchen Aid grinder, and use dark Trader Joe’s beans .
I can make latte as good as Starbucks for probably 20 cents a cup.
Not as fancy as higher priced beans or machine.
But it works , others can use it as well .
The baristas at Starbucks always add the caramel to soon and it sinks to the bottom of the cup. I always use a straw.
Starbucks..where idiots pay more for shitty coffee.
“This thread belongs to the front pages…”
You may be onto something! There seems to be a corresponding link to the countries that drink the most coffee, and countries that are the happiest! (you can google the list) - But it might not be the coffee itself, rather the communal and connective culture, and social bonds forged around it. A rather timely and pressing observation considering the stark decline in overall quality and longevity of life here in the US, and horrible health outcomes - both mental and physical. It’s horrifying to think that the US is known more for producing mass shooters than great coffee…
Can European cafe culture save America?
https://freerepublic.com/focus/f-chat/4334427/posts
Yeah my main issue with the Starbucks recipe is not enough caffeine (the espresso is super diluted) - and too sweet. It LOOKS pretty though LoL.
“disguise the awful roast of their beans”
perhaps!! it was before they had the blonde espresso roast available, which i find to be less less burnt and bitter. Going for ristretto, or ‘shortened’ shots, improves the taste even more.
“Other than being $15 each?”
The caramel macchiato has more frills hence even the base price is quite steep, but the traditional macchiato is among their cheapest offerings ($3?) because it’s just espresso and light foam. Simplicity. Always. :)
LoL hence filing this under “First World Problems”
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