## Step 3: Making the Layers

Once you have your espresso shots, and frothed milk, take out your glass cup and chocolate syrup.

The first thing you pour in is your milk, on the bottom will be your milk, and on top will be the foam.
Then pour in your espresso shots right down the middle, you will notice it stays in the middle.
Then take out your chocolate syrup and pour it in until you can see it at the button, and then put a thin layer of chocolate on top of the foam. (make sure not to make it too thick or it will sink.)

And you have your finished product, a 5 layer macchiato.

This is a great example of density. Looking at this drink we can see that Chocolate Sauce is very dense, and the foam is not.
Density is a measure of how much mass is contained in a given unit volume (density = mass/volume). Put simply, if mass is a measure of how much ‘stuff’ there is in an object, density is a measure of how tightly that ‘stuff’ is packed together.
I think my glass was too small I did not have room for all the stuff.
I have been employed at coffee shops/espresso bars, and coffee is something that I adore and take very seriously. So reading this, there's something that sticks out to me immediately. Though, one that I can not truly blame or feel anger towards the consumer society for. A macchiato (in the sense described above) is only what people commonly know it as in Starbucks, entrepreneur (mom and pop) style coffee shops do not serve the same. traditionally, a Macchiato is simple, and a rare order for Barista. A macchiato is a shot of espresso (usually a double or triple shot) with milk foam placed upon the top. Thus, the Italian meaning for macchiato, which is "to mark" My only point to clarify is that when ordering a macc. at home owned coffee shops, you must be specific. When a barista gives you a true macc and you are angry, please be angry at Starbucks for making the mistake of changing a beautiful and delicious drink in its entirety. For Barista's as a society. Thank you.
Don't frett, I too have been a barista and know your pain of having to remake drinks because Starbucks has an agenda to make your life as difficult as possible. There is a special place in hell for people like starbucks. Long Live the&nbsp;corner Coffee Shop.
Who cares what it's called! For all I care, it could be called DINOSAUR POOP and as long as it is the same as in the instructable above, I'll drink it!
True story.
Correct Fenimore. Growing up, I use to get a turbo from our local Italian barista. It is essentially a short cappuccino or a large macchiato. I ordered a turbo on a trip one time and got a triple espresso! My bad of course but funny how I assumed a turbo was universal. Starbucks gives coffee a bad name. Seattles Best was the best until Starbucks bought them. If you can't beat them, buy them and destroy them.
I conquer. I had to do a report on Starbucks and the history there of and I found that Seattles best was very legitimate "trustworthy." Yet, Starbucks (along with Tim Hortons,though not to such an extraneous extent.) have ruined coffee.
Nice instructable! finished product looks great<br/><br/>I just wanted to add that we all need to calm down about the differences in similarly named beverages.<br/><strong>whether right or wrong, iMac is correct in saying it is a Macchiato, and yall are correct in saying it's not.</strong><br/>Though it may be better if it were called by it's regional name: &quot;Starbucks / Californian Macchiato&quot; , or with the traditional beverage: an &quot;Italian Macchiato.&quot;<br/><br/>btw, I like alessiof76: &quot;mocaccino&quot; kinda makes sense<br/>
That's not a macchiato! This is a macchiato. What type of espresso machine are you using. It looks awesome!
The one shown in the instructable is a macchiato. If the picture of coffee you posted was in a glass cup, it would have layers too, there's just different ways to present it. My espresso machine is a La Pavoni.
Starbucks has ruined coffee. Macchiato is a four ounce drink. Only Starbucks can take a simple, delicate, and perfect thing and turn it into a 20 ounce glass of overheated non-frothy milk and four different syrups. Sigh...
That's not true at all, I happen to work at Starbucks and macchiato's are just shots of espresso and one scoop of foam. It's the customers who changed it to what you are describing.
Agreed. The &quot;caramel macchiato&quot; phenomenon is actually a <strong>caramel caf&eacute; latt&eacute;</strong>.<br/>The word &quot;macchiato&quot; means &quot;marked&quot; in Italian - the espresso is pulled and then &quot;marked&quot; with steamed milk.<br/><br/>iMac needs to look at the picture more closely - that cup is 3-4oz. His is probably around 14oz. If the beverage is over 4oz, it is not a macchiato.<br/><br/>Also, his machine is gorgeous! I love lever machines :) there's something almost romantic about pulling a shot that way.<br/>
My brother knows coffee left and right, i will only drink coffee he approves. He works at starbucks in safeway, if the coffee isn't right he gets splashed with it and presses a little button under the counter. :-D
In Italy we call it "mocaccino" Great coffee machine! better than mine! Tip: for a great espresso use warm or hot coffee cup
I agree with all above. I was a competitive barista for two years, and a macchiatto is generally served as a double in a demitasse and dolloped with foam (or art in some cases). The -only- place i know of that raped macchiatos everywhere is Starbucks with their 'caramel macchiato" bs, which is actually a caramel cafe latte. :-/ Oh the tragedy Starbucks has brought by its mass market commercialisation of such a beautiful thing. :'-(
The problem is that people don't use the full name of coffee beverages. What most people call a latte should really be referred to as a caffe latte. Similarly with macchiatos, the drink that Starbucks serves is actually a <strong>caramel</strong> macchiato (Foamed milk marked with espresso and vanilla, then topped with a distinctive caramel pattern). That is what it is called on the website and probably also what it is listed as on the menu in the stores. Conversely at the high quality caffes here in town most serve an <strong>espresso</strong> macchiato (A shot of espresso marked with milk foam)<br/>
I don't see the point in going to the effort of making real, freshly ground espresso to then go and ruin it with Hershey's syrup. That stuff makes me gag. With a machine like that your clearly a coffee purist so I'm surprised you do this but each to there own.
Cool post, I like the layers...I usually pour it so that it mixes. I have worked for may years as a barista, making awesome coffee for the masses, and the drink you make above would be more accurately called a moccachino. With layers. Fenimore is correct--a true macchiato is a demitasse cup with a shot or 3 of espresso, topped with a spot of froth. Alternatively you can 'stain' the espresso with a few drops of milk. In different places they call different coffees by different names--In Western Australia they serve a double shot in a small glass and top it with steamed milk and call that a macchiatto. Here in New Zealand we serve the same thing in a small cup and call it a flat white. I see starbucks is selling instant coffee now...
well watevr it is it looks goooood
I just want to second what many have already pointed out. What you are making is not a macchiato, a macchiato is an espresso with a dash of milk. I'm sure that even Starbucks know what a macchiato is. Anyway, nice guide - you should only change the title.
I agree! Maybe you can call it a "mochiato" :P
nescafe anyone?
I have to agree with the other comments here it looks delicious but.... macchiato is Italian for stain (spotted according to Babel fish, lol) it should literally be a shot of espresso with a stain of heated milk in it, a teaspoon at most, yes it is served in a small espresso sized glass and yes the milk will float in a separate layer if added correctly, i would call that fine looking beverage a mocha.
When I was in Italy this summer and you ordered a macchiato, I would get a shot of espresso with a tiny bit of milk, However in California, if you went to starbucks you will get one like I made. Like ordering a Latte in Italy, you will get a warm glass of milk, but in California you will get some espresso in lots of milk
Latte is Italian for milk, which is why you got your warm glass of milk in Italy A macchia is Italian for stain, and in Italy a macchiato is an espresso "stained" with milk. I think what you amde looks for like a marocchino.
yeah Starbucks has a lot to answer for, I make coffee for a living in Australia where people (including me) are very very fussy about espresso, and about two years ago people began asking for Long Macs thinking that a Mac was some big milky thing, confusion still reigns, As it is most Barristas now have to ask if the customer would like a real mac (wether short or long) or a starbucks mac. if you haven't tried it my favorite coffee at the moment is a piccilo: one shot espresso(30ml) one shot warm milk(30ml) in a small Mac glass. nice refreshing throw down coffee, great in summer. great instructable anyway mate.
That looks like a mochiatte! You should adjust the name (otherwise whingers like me will keep writing comments like mine!). A macchiato is a single espresso shot of coffee with a tiny bit of milk - then some froth dropped on top for identification, which in Italian it means 'the marked one'. Nice 'ible nonetheless.
damn, that's a lot of work for a beverage.
mabey
That's a huge macchiato! More like a latte macchiato. Could you put up your own original photo for the intro? It'll be an excuse to make one more, right?