Latte macchiato
Dose and beverage yield make the shot repeatable. Adjust grind by taste.
- Creamy
- Sweet
Brew it your way
Change the coffee or the shot yield and every step below follows.
Coffee 18 g, ratio 1:2, shot yield 36 g.
- Water temp
- 93 °C
- Total time
- 0:30
- Grind
- Fine
Method
6 steps, 0:30 in total
Step 1
Prepare your equipment
Warm the machine and grind 18 g coffee for a suitable basket. Set out the cup, scale and drink ingredients.
Step 2
Load the coffee
Load the dry basket, distribute evenly and tamp level. Lock in the portafilter and tare the cup; start the pump.
Step 3
Extract the coffee
Stop the shot at 36 grams. Watch the scale and stop the pump at the target yield.
Target 36 g
Step 4
Create the foam
Warm 180 g milk gently and texture it into fine, light foam. Use your selected frothing tool; a steam wand and a home frother create different textures.
Step 5
Build the layers
Pour the prepared milk into a glass first, then slowly add the espresso through the foam.
Step 6
Serve and taste
Serve the finished drink. Taste when it is comfortable to drink.
Let Pourrr keep time.
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