The Perfect Latte Macchiato
We all love a good coffee, and during the coronavirus lockdown, we can all have a barista quality coffee at home. This is how I make my perfect latte macchiato, and at the bottom of the page you will find links to buy what you need so you can enjoy one in the comfort of your home, or impress friends with the perfect after-dinner coffee.
You will need a traditional moka pot to achieve the perfect espresso. Once you have used one of these, you will never go back to instant coffee. In the time it takes you to make a cup of instant coffee, I can have a fresh espresso, cappuccino, latte or mocha in front of me. You can buy cheap ones like the one I am using today (this cost around €9), but the build quality isn’t as good as a Bialetti moka pot. I use a ‘6 cup’ size, which is perfect for 2 nice mugs of coffee. A moka cup is equal to 2 fluid ounces of espresso coffee, so you need to work out how strong you want the coffee to be, and this is also determined by the size of cup or mug that you will use. One moka cup of coffee will make the perfect latte or cappuccino in small cup. Two moka cups of coffee will make the perfect latte or cappuccino in a large cup, so a 4 cup moka pot will be perfect for 2 people.
You will also need to be able to froth hot milk. I have tried hand-held milk frothers, and they are messy and produce mixed results. This is my milk frother jug, which produces perfect frothed hot milk everytime.
To get the perfect frothed milk, you will need a milk thermometer, as the milk needs to be between 65 and 70 degrees centigrade to obtain the perfect froth.
Unscrew your moka pot and fill the base with water so it is just below the safety valve.
Put the coffee grounds holder in the base, and fill it with ground coffee using a spoon, so it is full. Make sure you run your finger around the edge to remove any bits of ground coffee which may stop the moka pot from sealing.
Screw the top of the moka pot onto the base, making sure it is tight, so the process of steaming the ground coffee works and you are left with a pot of perfect coffee.
Put the milk thermometer on the rim of your milk jug, and put the required amount of milk in the jug. I use 3/4 of the cup I will be using as a guide, and always try to use whole milk. If you are feeling decadent, add some cream to the milk.
Prepare your cups and place the moka pot and metal milk jug on the hob. I put the milk on a medium setting, and the moka pot on a low setting, and this way they are both ready at the same time.
When the moka pot is full of coffee, turn off the heat and leave it on the stove to keep warm. Once the milk is at the optimum temperature, remove the jug from the stove and carefully remove the thermometer (it will be hot). Place the frother in the jug, and start pumping. I place a teatowel over the lid of the milk jug as it can get hot whilst frothing the milk. About 12-15 pumps of the frother will provide you with plenty of frothed milk.
Almost fill the cups with frothed milk, and place the milk jug to one side. There should be some milk left over, which you may need to top up your cups.
Pour the espresso into the frothed milk in the cups, and then top up the cups with the remaining milk if required.
Finally, you can dust your latte macchiato with pure cocoa powder and then sit back and enjoy your barista coffee.
Here are links to the items you need to make barista style coffee at home