Caramel Macchiato (Method 2)
Coffee · Milk-Based Coffee · Hot · Difficulty: Advanced · Prep time: Approx. 5 min
Freshly ground coffee series. Milk should be steamed until foam volume is twice the milk, thicker than cappuccino foam.
Ingredients
- Coffee Beans 18 g
- Whole Fresh Milk 450 g
- Granulated Sugar Syrup 40 g
- Caramel Sauce 5 g
- Double-Wall Hot Drink Paper Cups 500ml 1 pc
Method
- Grind coffee beans into powder, press flat twice, lock onto the extraction port, and extract 30g coffee base into a hot drink glass.
- Take 450g milk and 40g syrup in a latte pitcher; steam to 55-60℃ with foam volume twice the milk.
- Gently swirl the mixture; skim off larger bubbles.
- Pour out about 280g milk using a spoon to control the flow (do not pour into the hot drink glass; keep the foam in the latte pitcher as much as possible).
- Pour the remaining milk and milk foam into a hot drink glass until it reaches the rim, and draw a lattice pattern with caramel sauce.