This is the way a macchiato is made in Australia and New Zealand. However, the traditional macchiato is slightly different as it does have a very, very small amount of steamed milk added to the espresso in addition to the stained top.
There is a lot of confusion with long macchiatos and double macchiatos. I feel like in Australia long macchs are treated as a double shot with a strain of milk, atleast that was my experience as a barista
This is the way a macchiato is made in Australia and New Zealand. However, the traditional macchiato is slightly different as it does have a very, very small amount of steamed milk added to the espresso in addition to the stained top.
Not even everywhere in Australia, these guys think they know everything
I hate how when we make a drink with very little milk being used, so much milk appears to be wasted 😓
There is a lot of confusion with long macchiatos and double macchiatos. I feel like in Australia long macchs are treated as a double shot with a strain of milk, atleast that was my experience as a barista
Long Black is that a double shot with water added. Or just a double shot ran longer
Would be nicer if you topped that long one up
What is a long black?
It's similar to an Americano.
But they add caramel in here and ice, i think they fooled me.😅
So basically it's just a small and a medium????