How Do You Make A Caramel Macchiato?
Wonder how Starbucks does it? Here’s the secret: • Fill the metal pitcher with 3/4 cup of milk. • Place thermometer securely inside of the pitcher. • Steam milk to 165 degrees. • The steam wand should be inserted diagonally just below the surface of the milk. This will create “froth” necessary for a good Caramel Macchiato. • Tamp the ground espresso into the head and lock it into position on the espresso machine. • Pouring shots is an art form, but this drink is… flavored: However, a perfect shot has a fluid heart, minimum body and a small helping of crema. A “perfect shot” is pulled inside of 15-24 seconds. • You’ll need to pour 1 ounce flavor for every 8 ounces milk. • Pour your steamed milk over the the flavoring leaving 2 inches for froth at the top. • Scoop froth over your milk until you’re 1 inch from the rim. • Pour your shots over the froth. Making a zig zag or artsy patterns of your choice, drizzle caramel syrup over the froth.
