Macchiato Explained: Espresso Macchiato vs Latte Macchiato

Macchiato is Italian for “stained” or “marked,” and the word tells you exactly what is going on in the cup. An espresso macchiato is a shot of espresso stained with a spoonful of milk or foam: tiny, strong and almost all coffee. A latte macchiato flips the idea around: a tall glass of steamed milk stained with espresso, mild and creamy, often served in layers.

So what is a macchiato? It depends which one you order, and in the United States it may also mean a third drink, the sweet, layered caramel macchiato from coffee chains. This guide untangles all three and gives you a recipe for each.

Key takeaways

• Macchiato means stained or marked. The “stain” is milk in an espresso macchiato and espresso in a latte macchiato.
• An espresso macchiato is a single shot with about 1–2 teaspoons of milk or foam, around 1.5 fl oz (45 ml) in total.
• A latte macchiato is mostly milk, roughly 8–10 fl oz (240–300 ml), with espresso poured in last so it settles between the milk and the foam.
• A caramel macchiato is a sweet coffee-shop drink built like a latte macchiato, with vanilla syrup and caramel sauce.
• Caffeine depends on the number of shots: about 63 mg for a 1 oz (30 ml) espresso.

In this article

1. What macchiato means
2. Espresso macchiato vs latte macchiato at a glance
3. The espresso macchiato
4. The latte macchiato
5. The caramel macchiato and other coffee-shop versions
6. Macchiatos in Australia
7. The best beans for macchiatos
8. FAQ

What macchiato means

In Italian, macchiato means stained, spotted or marked, so caffè macchiato literally means marked coffee. The name reflects the difference between a plain espresso and an espresso with a tiny bit of milk in it: the milk leaves a small pale mark on the dark surface of the shot. Portuguese speakers use the same idea with a different image: café pingado, coffee with a drop.

The latte macchiato is a play on that older name. Here the starting point is a glass of milk, latte, and the espresso is the stain. When the shot is poured in gently, it leaves a brown spot of crema on the white foam, the visible macchia.

Espresso macchiato vs latte macchiato at a glance

The espresso macchiato

This is the original, and the purist’s choice. It is an espresso with just enough milk to round off its sharpest edges. Think of it as a halfway point between a plain espresso and a cortado, closer to the espresso.

Espresso macchiato recipe

1. Warm a small cup. An espresso cup or a 3 fl oz (90 ml) glass is ideal.
2. Pull a single shot of espresso straight into the cup. If you prefer a fuller drink, pull a double; specialty cafés often do. Our guide on how to make espresso at home covers the details.
3. Steam a small amount of milk. You cannot steam just two teaspoons, so steam about 3 fl oz (90 ml) of cold milk in a small pitcher to 140–150°F (60–65°C), with a little more air than for a latte, so it develops a soft foam.
4. Mark the espresso. Spoon 1–2 teaspoons of foam onto the center of the shot, or pour a tiny dot from the pitcher. You should still see a ring of crema around the white spot.
5. Drink it right away, in a few sips, while the crema is fresh.

Use the leftover milk for a second drink, or simply froth a little milk with a handheld frother if you are only making one.

The latte macchiato

The latte macchiato is all about the milk. The espresso is poured into a glass of steamed, generously foamed milk, where it slips beneath the foam and floats on the denser hot milk, creating distinct layers: white milk at the bottom, a band of coffee in the middle and foam on top. It is often made with a single shot, and some recipes use only half a shot, so it is one of the mildest espresso drinks you can order.

How is it different from a caffè latte? In a latte, milk is poured into the espresso and the two blend together. In a latte macchiato, the espresso goes in last, the milk carries more foam, and the drink is usually left layered rather than mixed, with the focus on the milk.

Latte macchiato recipe

1. Steam and foam the milk. Heat 7–8 fl oz (200–240 ml) of cold whole milk to 140–150°F (60–65°C), stretching it for longer than you would for a latte so you get a deep layer of light foam.
2. Fill the glass. Pour the milk into the glass and let it rest for about 30 seconds so the foam separates from the liquid milk.
3. Brew the espresso into a small jug or shot glass.
4. Pour it in slowly. Pour the espresso gently through the foam, ideally over the back of a spoon held just above the surface. It will sink through the foam and settle above the denser milk.
5. Serve with a long spoon, so the drinker can enjoy the layers first and stir later.

Layering tip: the espresso settles between the denser milk below and the lighter foam above, so the slower and gentler you pour, the cleaner the layers. If they blur, pour more slowly and closer to the surface.

The caramel macchiato and other coffee-shop versions

In many American coffee shops, macchiato on the menu means something quite different from an Italian espresso macchiato. The best-known example is the caramel macchiato, popularized by large coffee chains: vanilla syrup at the bottom, steamed milk, espresso poured on top and a crosshatch of caramel sauce. It is built like a latte macchiato, only bigger and sweeter. If you order “a macchiato” in such a shop, you may get this style of drink, so ask if you want the small Italian version.

Homemade caramel macchiato recipe

1. Spoon the vanilla syrup into the bottom of a 12 fl oz (350 ml) glass or mug.
2. Steam the milk to 140–150°F (60–65°C) with a medium amount of foam, and pour it over the syrup.
3. Pour the espresso slowly into the center of the foam so it marks the top.
4. Drizzle caramel sauce over the foam in a crosshatch pattern and serve.

Make your own vanilla syrup by heating 1/2 cup (100 g) of sugar with 1/2 cup (120 ml) of water until dissolved, then stirring in 1 tsp (5 ml) of vanilla extract once it cools. Keep it in a clean, sealed jar in the fridge and use it within about two weeks.

Lighter and dairy-free options

• Less sugar: halve the vanilla syrup and use a light thread of caramel, or skip both and brew a caramel-flavored coffee for aroma without syrup.
• Dairy-free: barista-style oat milk foams well enough for all three drinks. Almond milk works for an espresso macchiato but makes weak layers in a latte macchiato.
• Iced caramel macchiato: stir the vanilla syrup into 8 fl oz (240 ml) of cold milk over ice, pour the espresso on top and finish with caramel.

Macchiatos in Australia

If you travel to Australia, the macchiato menu changes again. Australians often shorten the name to “mac,” and a traditional long macchiato is usually a double shot with a dash of textured milk in a glass that is left mostly empty. Regional twists exist too: in Perth, a “long mac topped up” fills the glass with milk, and in Melbourne a macchiato may arrive as a double shot in a glass half-filled with water, with a dash of milk on top. When in doubt, ask how the café makes it.

The best beans for macchiatos

An espresso macchiato hides almost nothing, so choose a shot you enjoy on its own. Our African Espresso blends coffees from Kenya, Tanzania and Ethiopia in a medium-dark roast with red fruit, chocolate and a lively finish, and it holds its character in both a tiny macchiato and a tall latte macchiato. For a caramel macchiato flavor without syrup, try our Caramel flavored coffee, a smooth medium roast with buttery caramel and brown sugar notes that also works as the base for blended and iced drinks. Every bag is roasted 1–5 days before delivery; pick the Espresso grind for a machine or moka pot. You will find more options in our flavored coffee collection.

Macchiato FAQ

Is a macchiato stronger than a latte?

An espresso macchiato tastes much stronger than a latte because it has only a spoonful of milk. A latte macchiato is the opposite: one of the mildest espresso drinks, mostly milk.

How much caffeine is in a macchiato?

It depends on the number of shots, not the milk. The Mayo Clinic lists about 63 mg of caffeine in a 1 oz (30 ml) espresso, so a single-shot macchiato has roughly 63 mg and a double roughly 126 mg.

What is the difference between a macchiato and a cortado?

Milk. An espresso macchiato has only a teaspoon or two of milk or foam, while a cortado mixes espresso with roughly the same amount of warm milk, so it is larger and softer.

Is a caramel macchiato a real macchiato?

Not in the Italian sense. It borrows the latte macchiato idea of espresso poured onto milk, then adds vanilla syrup and caramel. It is a coffee-shop creation rather than a traditional Italian drink.

Should you stir a latte macchiato?

That is up to you. Enjoy the layers first, then stir if you want an even flavor. Italian-style latte macchiatos are often served with a long spoon for exactly that reason.

Sources

1. Caffè macchiato, Wikipedia: meaning, preparation and Australian variants.
2. Latte macchiato, Wikipedia: preparation and layering.
3. Espresso, Wikipedia: single and double shot volumes and doses.
4. Caffeine content for coffee, tea, soda and more, Mayo Clinic.

Facts checked in October 2026.

Keep reading: How to Make the Perfect Espresso at Home · Single Origin vs Blend Coffee · Shop flavored coffees