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Latte macchiato: sådan laver du den lagdelte klassiker
Written by Rasmus Kvistgaard JensenUpdated / Coffee / 5 minutes

Latte macchiato: how to make this layered classic

A latte macchiato is hot milk that gets a "mark" of espresso, served in a tall glass with distinct layers. It is a mild, soft, and visually beautiful coffee drink, and it is easier to make at home than it looks. Here you will find the recipe, quantities, and the clear difference from latte, macchiato, and cappuccino.

In short: You fill a glass with warm, frothed milk and then carefully pour in a shot of espresso. The espresso sinks through the milk, creating three layers: milk at the bottom, espresso in the middle, and foam on top. The result is milder than a latte and far softer than a classic macchiato.

What is a latte macchiato?

The name comes from Italian and means "stained" or "marked." While an espresso macchiato is espresso stained with a little foam, here it is the other way around: it is the milk that is marked by espresso. Therefore, the drink is milk-dominated and mild, with the espresso as the beautiful, dark element in the middle.

It is typically served in a tall glass so you can see the layers. This is a big part of the experience, and a good reason to make it in clear glass rather than a cup.

Latte Macchiato Recipe

You don't need a professional barista setup. The most important things are freshly roasted espresso and milk that you can froth to a velvety consistency.

Ingredients (1 glass, approx. 240–300 ml)

- Freshly roasted espresso, 1 shot (approx. 30 ml) which provides the flavorful substance for the macchiato.

- Milk approx. 20 ml which provides the soft and warm base for the macchiato.

- Milk foam which finishes the drink with an airy layer.

Instructions

  1. Steam the milk to approx. 65 °C, so you get warm milk with a dense, velvety foam layer. Aim for soft microfoam, not large bubbles.
  2. Pour the steamed milk into a tall glass, and let the foam settle on top.
  3. Brew a shot of espresso.
  4. Gently and slowly pour in the espresso, preferably over a spoon, so it sinks through the milk and forms the middle layer.

How to get distinct layers

The layers appear because the hot milk and foam have a different density than the espresso. Three things determine whether it succeeds:

  • Temperature difference and calmness: Pour the espresso slowly so it doesn't disturb the milk.
  • Good foam: A stable foam layer keeps the espresso suspended in the middle.
  • Order: Milk first, espresso last, unlike a latte, where the espresso is the base.

Latte macchiato vs. latte, macchiato and cappuccino

With so many milk-based espresso drinks, it's easy to confuse them. Here's how the latte macchiato stands out:

Latte macchiato
Order/construction: Milk first, espresso last, layered
Milk vs. espresso: Mostly milk
Flavor profile: Mild, soft, layered

Latte
Order/construction: Espresso first, then lots of steamed milk, mixed
Milk vs. espresso: A lot of milk
Flavor profile: Creamy and mild

Espresso macchiato
Order/construction: Espresso "stained" with a little foam
Milk vs. espresso: Mostly espresso
Flavor profile: Intense, compact

Cappuccino
Order/construction: Equal parts espresso, steamed milk, and foam
Milk vs. espresso: Balanced
Flavor profile: Creamy and airy

Latte macchiato vs. latte is the one people most often ask about: the difference lies in the order and expression. In a latte, you pour milk into the espresso and mix it, making it uniformly creamy. In a latte macchiato, you pour espresso into the milk last, creating visible layers and a softer first sip.

Latte macchiato vs. cappuccino: a cappuccino is smaller and more balanced between espresso, milk, and a thick layer of foam, while a latte macchiato is larger, milkier, and layered.

Our bean choice for a latte macchiato

Because milk makes up a large part of the drink, you need an espresso with enough depth and sweetness to cut through. At Copenhagen Coffee Lab, we roast all our beans in our own roastery in Copenhagen and always send coffee roasted within the last 10 days.

For a latte macchiato, we recommend our espressos with body and sweetness, such as Campo das Vertentesor Finca Ceylan, which we also use in our own cafés. You can find the full selection of espresso beans here.

A latte macchiato is proof that something simple can be beautiful: warm milk, a good shot of espresso, and a little patience with the pour. For us, a good cup always starts in the same place, with freshly roasted beans and care at every step. 

Explore our espresso beans·  Read more in Inside the Lab

FAQ

What is a latte macchiato?

It's steamed, frothed milk "marked" with a shot of espresso, which is poured in last. The espresso sinks through the milk, forming three visible layers in a tall glass.
What is the difference between a latte and a latte macchiato?

The order. In a latte, the espresso is the base, and the milk is mixed in, making the drink uniformly creamy. In a latte macchiato, the milk is the base, and the espresso is poured in last, giving you layers and a milder first sip.
What is the difference between a cappuccino and a latte macchiato?

A cappuccino is smaller and balanced between espresso, steamed milk, and a thick layer of foam. A latte macchiato is larger, milkier, and layered, so the espresso primarily functions as a flavour element.
Can I make latte macchiato without an espresso machine?

Yes. You can use strong coffee, e.g. from a Moka pot, as a substitute for espresso and froth the milk with a hand frother or a tightly-sealed glass that you shake. The layers will be most distinct with a real espresso shot, but the principle is the same.
Which milk makes the best layers?

Milk that can be frothed into a dense, fine foam holds the layers best. Choose the milk, including plant-based options, that both froths well and tastes best.

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