A lighter body, with higher acidity and no obvious flavours derived from roasting.
Author’s note:
A common description of light roast is after several minutes when the beans “pop” or “crack” and visibly expand in size, this stage is called first crack.
Italian for “spotted”. A true macchiatio is a teaspoon or two of foam that is marked by pouring the espresso over it. The foam is marked by the shot of espresso being poured last.
Author’s note:
Regardless of whatever chain is currently abusing the term Macchiato for marketing purposes, the above term, in my opinion, is the true and traditional form for the drink. Some of these “marketing people” call the larger version of these drinks a Latte Macchiato, but other then adding the shot of espresso to the end of the drink they do not resemble the traditional origins of the term.
