The name caramel macchiato carries the meaning of "brand," and because of this, it has been given the romantic interpretation of a "sweet mark." Making an iced caramel macchiato yourself on a hot summer day is actually not complicated: start with iced milk as the base, add freshly extracted espresso, then top with a layer of fine, dense milk foam, and finally drizzle caramel syrup over it. Use a latte art needle to draw your favorite pattern. In this article, Front Street Coffee will demonstrate the complete process step by step and introduce the classic Italian blend beans suitable for this drink—a combination of coffees from Brazil, Indonesia, and Vietnam, dark roasted, rich in crema, and capable of making both Americano and latte.

The word "macchiato" in caramel macchiato itself means "brand," so caramel macchiato is often interpreted as a "sweet brand." On a scorching summer day, why not follow the steps below and make yourself an iced caramel macchiato.

Roughly speaking, the method for making an iced caramel macchiato is: first add espresso to iced milk, then spread on whipped dense milk foam, then drizzle caramel syrup on top of the foam, and afterward use a latte art needle to sketch the desired pattern. A delicious iced caramel macchiato is then complete.

Now let Front Street Coffee fully demonstrate the specific process.

When making a caramel macchiato, it is recommended to use Front Street classic Italian blend coffee beans. This bean is blended from three producing regions—Brazil, Indonesia, and Vietnam—and uses deep roasting, which can fully display the coffee's rich aroma and also makes it easy to extract thick, dense crema. Whether used to make an Americano diluted with water or a latte paired with milk, it performs excellently. You can place an order from the Front Street Taobao store or the Front Street Tmall flagship store.

Step one:

Prepare an iced cup of about 200ml, a packet of 15ml caramel syrup, a French press, ice cubes, milk, and a latte art needle or toothpick.

Step two:

Add 60 grams of ice cubes and 70 grams of milk to the iced cup.

Step three:

Extract 38 grams of espresso.

Step four:

Pour the espresso into the milk.

Step five:

Pour 40 grams of milk into the French press and whip until it reaches a dense milk foam state.

Step six:

Use a spoon to skim off the rough large bubbles on the surface, scoop out the fine milk foam, and gently lay it on the surface of the coffee liquid.

Step seven:

Drizzle caramel syrup on the surface of the dense milk foam.

Step eight:

Use a latte art needle (a toothpick can also be substituted) to start from the center in a star shape and draw circles outward clockwise to sketch the pattern.

At this point, an iced caramel macchiato is complete.

The above content is compiled by CoffeeHunters, a coffee news website.