“I had some dreams, they were clouds in my coffee.” Carly Simon
For coffee connoisseurs around the globe, knowing the exact coffee-lingo is a must. Following the dictum of “When in Rome, do as the Romans do”, coffee lingo too changes as per place. Be it the espresso macchiato or the Caffè macchiato (not the latte macchiato) or the “café pingado”, all routes lead to another coffee concoction.
Known as espresso macchiato or Caffè macchiato (latter in Italy), it is essentially an espresso coffee drink with a small amount of milk (usually foamed) in it. The origin of this drink could be possibly attributed to the baristas which needed to show their serving waiters the difference between an espresso and the effect to it after a little bit of milk was added to it. The purpose was to just mark or stain the espresso. In Italian, macchiato means “stained” or “spotted” so the literal translation of caffè macchiato is “stained” or “marked coffee.” Moving over to the Portuguese version of this drink where it is renamed as “café pingado” literally translated to coffee with a drop. Although in Mexico, it is called a cortada, the latter terminology mayn’t be used in other countries as it meant for another coffee beverage with a higher amount of milk in it as compared to the macchinato.
“Black as the devil, hot as hell, pure as an angel, sweet as love.” Charles Maurice de Talleyrand
As compared with any other similar coffee drink with milk, the caffè macchiato has the highest ratio of espresso to milk. The key to a perfect macchiato lies in getting the quantities right. As the name suggests, this coffee should contain just a splash of milk, which is added to pure espresso. The traditional macchiato is about one and a quarter ounce that is one ounce of espresso with a small amount (around one to two teaspoons) of milk, the latter is mostly steamed with slight foam so there is a visible mark. The purpose of the milk is to enhance in moderation (rather than being overwhelming), preserving the bold flavour and the taste of the coffee while adding a delicate touch of sweetness (as an alternative to added sugar).
For coffee cognoscente attention to details are required for the preferred coffee. While an average cappuccino has an 1:2 ratio and latte has a 1:3 ratio of espresso to milk, the average size espresso macchiato has a 2:1 ratio. To prepare the drink at home or in a semi-professional barista set-up, a single shot of espresso is poured into a demitasse (a small espresso cup) and then a splash of hot milk is added. Few recipes suggest adding 1–2 teaspoons (approx. 5 to 10 grams) of milk heated to 140 to 150°F (60–66°C). Heating the milk so, would introduce steam into the milk causing the fats to expand and develop a layer of little bubbles like a “micro-foam.” This is most often done using an espresso machine and a steam wand.
For a change, as the autumn showers run by and the cold wintry winds approaching soon, the scent and flavours of coffee maybe enjoyed the “macchiato” way. As any javaphile would agree, those little beans can liven up the day at any hour or moment of time.
“To espresso or to latte, that is the question…whether ’tis tastier on the palate to choose white mocha over plain…or to take a cup to go. Or a mug to stay, or extra cream, or have nothing, and by opposing the endless choice, end one’s heartache.” Jasper Fforde
Sugar And Spice... Among Other Things 
