The espresso is crucial of course – if you don’t make good espresso, then why are you selling it?
After a great espresso shot, the key to a macchiato is the foam. There doesn’t need to be more than a spoonful, but it needs to be finely structured foam – no large bubbles and not too wet.
Thanks for this beauty, Raynor.
Raynor, Sumach Espresso, 2019 May 11, 9:45