Perfect Ethiopian Macchiato
By Nathalie Bibeau, April 3rd, 2007
It should be no surprise that Ethiopia, the home of coffee, has… well, good coffee. But the perfect Italian macchiato? Who knew. The Italians certainly left their mark when they stomped on this ground 50 years ago. Traditionally, a macchiato in the “home land” is made with one good shot of espresso and a “mark” or “stain” of milk, but here, they’ve put their own spin on it. The Ethiopian macchiato is one good shot of milk and a “mark” or “stain” of espresso. They serve it in tiny glass cups, as the Ethiopian coffee ceremony dictates… and it is divine.
Steps to making it, Ethiopian-style:
- Heat and steam milk, or foam milk using a hand whip
- Brew some espresso coffee, or make some really strong stuff
- Fill your mug (or tiny cup) 3/4 to the top with milk
- Spoon some foam on top of the hot milk
- Pour the espresso gently over the foam, pushing it up to the brim
- Add sugar to taste
This entry was posted on Tuesday, April 3rd, 2007 at 3:50 pm and is filed under Consumption. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site. Add to del.icio.us.
i love it! some times to create a nice looking macchiato they use spoons in different directions when pouring the coffee above the hot foamy milk.
April 18th, 2009 at 4:32 pm