Practicing!///Doppio Macciato

Greetings to all coffee lovers!

We continue learning little by little, climbing day after day, learning more and new things.

Today we had a rather peculiar client, he asked us for a coffee fused with another coffee, it is a macchiato with two espressos.

A very peculiar thing, but the customer is always right, we take care of satisfying each of the needs and whims of the clients at coffee time to offer a quality service.

Then we had the brilliant idea of ​​implementing the coffee, it was a doppio macchiato.

A very peculiar coffee, I have rarely served it, but this time I had the opportunity to recreate its preparation and demonstrate the step by step of how it is prepared.

In the portafilter I added the amount of coffee corresponding to that of a doppio and its extraction was perfect, the seconds corresponding to a doppio 10/10.

The Bari is in charge and I do the test by preparing the coffee for at least a doppio or an espresso and then stirring it to see how thick the coffee cream is.

Following that, giving it the macchiato touch, we texturize the milk so that it is quite creamy and with a spoon carefully add the cream on top of the coffee, this to create a kind of crown on the coffee that gives it that peculiarity of the macchiato.

A curious fact is that macchiato is the name given to this coffee, the name that is of Italian origin, but its translation is stained, which consists of preparing an espresso and adding a small amount of cream, so that it simply stains the coffee with that amount of milk.

All the pictures were taken with my Samsung A15, the edits were made with Canva App and the translation with DeepL.