Latte macchiato is steamed milk in a tall glass with espresso poured in at the end. Made well, it shows three layers: milk, a brown mix of coffee and milk, and pale foam on top. The Italian name means “stained milk”, not “coffee with milk”. Don’t confuse latte macchiato with espresso macchiato, which is espresso with a dash of milk foam.
We’ll show you how to make latte macchiato step by step, give the ratios in millilitres and the milk temperature, and explain where the layers come from. Contrary to popular advice, pouring the espresso slowly doesn’t always help. We also compare latte macchiato with caffè latte.
What is latte macchiato
Latte macchiato is made differently from caffè latte. First you pour steamed milk into a tall glass. If you want distinct layers, wait a moment for the foam to separate on top. Only then add the espresso.
The difference isn’t just visual, it’s also about taste. The milk and espresso aren’t fully mixed, so successive sips can vary in coffee intensity. It also depends on how you drink it: straight from the glass, through a straw or after stirring. Some people like that, others prefer the uniform taste of a latte.
In our recipe, latte macchiato tastes milder than caffè latte. We make it with a single espresso from 9 g of coffee, while caffè latte uses a double espresso from 18 g. The milk ratio and how mixed the ingredients are also matter.
Latte macchiato: step-by-step recipe
- Steam 150-180 ml of cold milk. Aerate it longer than for a latte to get more foam. Introduce the air at the start, before the milk passes about 38°C. Stop steaming at 60-65°C.
- Pour the milk into a tall glass, leaving room for the espresso and foam. As a guide, the milk should reach about two thirds of the glass.
- Wait a few dozen seconds for the foam to rise and form a thick layer. In latte macchiato we do this on purpose. For a classic latte, milk is poured within the first 30 seconds of steaming, because after that it gradually loses its uniform texture.
- Brew a single espresso from 9 g of coffee. You should get about 25-30 ml of beverage.
- Pour the espresso in a firm, fairly fast stream into the centre of the glass. The coffee will pass through the foam and partly mix with the milk. Under the right conditions, bands of different coffee concentration will form. They can take a few minutes to develop.
No layers? Check the pouring speed, ratios, foam density and how the drink cools. Too slow a stream can make layers harder to form. A temperature difference between the espresso and milk isn’t necessary.
Serve latte macchiato straight away. The layers can last a long time, but as the drink cools its aroma, texture and perceived taste change.
Where the layers in latte macchiato come from
The layers are one of the most interesting things about latte macchiato. It’s easy to assume the foam alone is responsible. In fact, the mechanism is more complex.
The formation of multiple horizontal layers in a mixture of espresso and milk was studied by a Princeton University team including Nan Xue and Howard A. Stone. The results were published in Nature Communications in 2017. The mechanism is linked to double-diffusive convection, a phenomenon also found in the oceans.
The process has two stages. First, the stream of espresso partly mixes with the milk and creates a vertical density gradient. Then the drink cools through the walls of the glass. This creates a horizontal temperature gradient that drives convection. Within a few minutes, the liquid arranges itself into horizontal layers with different coffee concentrations.
The takeaway is surprising: it’s better to pour the espresso fast, not slowly. In model experiments, bands only appeared once the stream exceeded a critical speed. A faster pour let the liquid penetrate deeper and build the density gradient needed for convection. That doesn’t mean the same threshold applies to every espresso and every glass.
The layers can last remarkably long. In the study they stayed visible from tens of minutes to several hours. In the model setup they lasted even longer, until diffusion gradually blurred them. Temperature evening out alone doesn’t make them disappear immediately.
Ratios: how much espresso, how much milk
These are the ratios we developed in our café. There is no single standard recipe for these drinks, so they vary a lot between cafés. Scott Rao, for example, describes a smaller caffè latte in a cup of about 180-240 ml, with 30-45 ml of espresso and foam about 6 mm thick. Our version is bigger but follows the same principle.
| Drink | Espresso | Milk | Vessel | Foam thickness |
|---|---|---|---|---|
| Caffè latte | Double, 18 g dose, 36-40 g beverage | 180-220 ml (before steaming) | 250-300 ml cup | About 0.5 cm |
| Latte macchiato | Single, 9 g dose, 25-30 ml | 150-180 ml (before steaming) | Tall 250-300 ml glass | 2-3 cm |
The difference in foam is deliberate. Caffè latte needs thin, dense microfoam that blends with the espresso and allows latte art. In latte macchiato the foam is thicker and forms the characteristic white top. But it isn’t solely responsible for the coffee and milk layers. Density differences, the momentum of the stream, buoyancy and convection as the drink cools all play a part.
Latte macchiato too milky for you? You can add a second espresso, but leave room for it in the glass first. That increases the caffeine and the cost per serving. Alternatively, use less milk and keep a single espresso. Both fixes are fine.
Latte macchiato vs caffè latte: the differences
In caffè latte, espresso is the base and milk is added to it. In latte macchiato the order is reversed and milk is the base. The milk is prepared first and the espresso is poured in at the end.
| Feature | Caffè latte | Latte macchiato |
|---|---|---|
| Base | Espresso | Milk |
| Order | Espresso, then milk | Milk, then espresso |
| Vessel | 250-300 ml cup | Tall 250-300 ml glass |
| Look | Usually uniform, often with latte art | Usually visible layers |
| Taste | Uniform, creamy | Can change as you drink |
| How much coffee you taste | Clearly | Gently |
| Caffeine | Similar, if the espresso uses the same amount of coffee | |
The name explains the difference. The Italian “macchiato” means “stained”. Latte macchiato is literally milk stained with coffee, not coffee with milk. You’ll find a comparison with cappuccino in our article on latte vs cappuccino. And in our guide what is a cortado we explain how espresso macchiato differs from cortado.
Caffè latte is made by pouring steamed milk into espresso in a cup. The thin layer of microfoam blends with the coffee and makes latte art easy. In a classic layered latte macchiato that’s much harder. Ratios, a recipe and a version without an espresso machine are in our guide caffè latte: what it is and how to make it.
Milk temperature: why we stop at 60-65 degrees
We finish steaming milk at 60-65°C. It’s a popular range in specialty cafés, though not the only one. Scott Rao recommends a higher temperature, 66-71°C. James Hoffmann, meanwhile, points out that overheated milk loses flavour and texture. The choice depends on the result you want and the properties of the milk.
It’s not just the temperature but also the order of work. Introduce air at the start, before the milk passes about 38°C. After that, focus on heating and keeping the whirlpool going. Aerating very hot milk makes it harder to get fine foam, and large bubbles are then harder to remove.
Heating milk above about 70°C usually makes the drink taste worse. It isn’t only about denaturing whey proteins, mainly beta-lactoglobulin; partial denaturation can even stabilise the foam. The problems are changes in aroma, poorer texture and less perceived sweetness. The lactose is still in the milk, but we perceive its taste differently.
That’s why we stop steaming at 60-65°C. Milk doesn’t need to be very hot to taste good, and in this range it’s easier to keep a pleasant aroma and smooth texture.
Which milk to choose, including plant-based
We use whole cow’s milk with 3.2% fat. Fat gives creaminess, protein stabilises the foam and lactose provides natural sweetness. Skimmed milk usually makes more abundant but drier foam. There’s no single best choice. Even whole milks from different suppliers can differ noticeably, so in a café it’s worth comparing a few products in a blind test.
One of the easiest plant-based drinks to work with is barista oat milk. Added fat improves the texture, and a well-chosen recipe, including stabilisers and acidity regulators, helps limit curdling when combined with coffee. A lot depends on the recipe, though. Two products labelled “barista” can behave quite differently. Soy can also work well, but it curdles more easily with more acidic coffees. Almond and rice drinks usually foam less well, although there are exceptions. Read more in our article on how plant-based milk changes the taste of coffee.
In latte macchiato, plant-based drinks need some experimenting. They have a different density, composition and properties from cow’s milk, which affects how layers form. Barista oat milk often works well, but a lot depends on the specific product.
Specialty cafés also offer barista versions of pea drinks, for example pea milk. They can foam well. Their taste depends on the recipe and can range from mild to distinctly plant-like.
Glass and cup: why the vessel matters
For caffè latte, the shape of the cup matters. A rounded bottom and a fairly wide opening make it easier to control the stream of milk and pour latte art. A 250-300 ml cup suits our recipe well.
For latte macchiato, choose a tall, fairly narrow glass. The espresso then has more room to penetrate the milk, and the layers are easy to see from the side. They can form in a wider glass too, but the effect is often less distinct.
It’s worth warming the vessel first, especially thick porcelain. A cold cup can noticeably lower the drink’s temperature. How much depends on the serving size and the vessel.
Which coffee for latte macchiato
For milk drinks we most often choose medium or darker roasts with notes of chocolate, nuts, caramel and dried fruit. Milk mutes the subtler qualities of espresso. That doesn’t mean a light roast won’t work with milk. Dose, extraction and ratios all count.
The higher the share of milk relative to espresso, the bolder the coffee should be if you want to taste it clearly. In our recipe, latte macchiato has a higher milk-to-coffee ratio than caffè latte. That’s why espresso blends with clear body work well here, such as our Strong Storm or Jeremii Blend.
Freshness matters in milk drinks too, although milk masks some of the differences in espresso aroma. Coffee from our roastery is roasted fresh twice a week.
Why you won’t always find latte macchiato in a specialty café
In some specialty cafés, latte macchiato takes up less space on the menu than caffè latte. That doesn’t make it worse. Some places simply focus on drinks where the espresso stays more noticeable.
At our roastery we want you to be able to recognise the origin of the beans, the processing and the roast profile in the cup. A lot of milk can mute these qualities. That’s why some specialty cafés prefer smaller milk drinks where the espresso tastes more distinct.
Menu tradition, serving sizes and guests’ expectations also play a part. There’s no reason to give up latte macchiato. But if you want to taste the character of a specific coffee, a barista may suggest a drink with less milk.
Latte macchiato FAQ
What is latte macchiato?
Latte macchiato is steamed milk in a tall glass with espresso poured in at the end. Made well, it shows visible layers of milk, a coffee and milk mixture, and foam. The Italian name means “stained milk”.
What is the difference between a latte and a latte macchiato?
The order of preparation and the ratios. In caffè latte, espresso comes first and then milk, forming a uniform drink. In latte macchiato it’s the other way round, which can create the characteristic layers. In our recipes, latte macchiato also tastes milder because it uses a single espresso instead of a double.
How much espresso and milk goes into a latte macchiato?
Our recipe uses one espresso from 9 g of coffee, about 25-30 ml of beverage, and 150-180 ml of milk before steaming. We serve it in a tall 250-300 ml glass with about 2-3 cm of foam. We make caffè latte with a double espresso and 180-220 ml of milk. These are our ratios, not a binding standard. Neither drink has a single codified recipe.
Why does latte macchiato have visible layers?
The formation of multiple layers in a coffee and milk mixture is linked to double-diffusive convection. The mechanism was described in a study by a Princeton team published in Nature Communications in 2017. Pouring the espresso creates a vertical density gradient. Cooling through the walls of the glass creates a horizontal temperature gradient and drives convection, which helps form the layers. In model experiments, multiple bands only formed once the stream exceeded a critical speed. That doesn’t mean every drink needs exactly the same pouring speed.
What temperature should you steam milk to?
We stop steaming at 60-65°C. Scott Rao recommends a higher temperature, 66-71°C. These are two different approaches. The order of work matters too. Introduce air at the start, before the milk passes about 38°C. Overheating can spoil the aroma and texture and reduce the milk’s perceived sweetness.
Do latte and latte macchiato have the same amount of caffeine?
If both are made with espresso from the same amount of coffee, the caffeine will be similar. Milk doesn’t remove caffeine; it only dilutes the drink and softens the taste. In our recipes, caffè latte with a double espresso usually has about twice as much caffeine as latte macchiato with a single.
Which plant-based milk works for latte?
One of the easiest to work with is barista oat milk. Added fat improves the texture, and a suitable recipe, including stabilisers and acidity regulators, helps limit curdling. Two products labelled “barista” can still behave differently. Soy curdles more easily with more acidic coffees, while almond and rice drinks usually foam less well.
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