A macchiato is a shot of espresso “marked” with a small spoonful of foamed or steamed milk, just enough to soften the bitterness without hiding the coffee. The word comes from the Italian for “stained” or “marked”, and it’s a much smaller, stronger drink than a latte or cappuccino. If you’ve ever stood at a Costa or Starbucks counter unsure whether to order a macchiato or a caramel macchiato, this guide sorts out the confusion and shows you exactly what you’ll get.
What Is a Macchiato, Exactly?
In its original Italian form, a macchiato is nothing more than an espresso shot with a dollop of milk foam on top. Baristas in Italy use it to tell customers apart at a glance: an espresso is black, a caffè macchiato has that small white “stain”. It’s typically served in a small espresso cup, holds around 30 to 45ml of liquid, and costs roughly the same as a plain espresso.
That’s the classic version. On UK high streets, though, “macchiato” often means something else entirely: a tall, sweet, caramel-flavoured drink with a lot more milk. Both are correct uses of the name, but they’re very different drinks, so it helps to know which one you’re asking for.
Espresso Macchiato vs Latte Macchiato
There are two traditional styles, and mixing them up is the easiest way to end up with the wrong cup.
Espresso macchiato (sometimes called caffè macchiato) is espresso first, with a small spoonful of milk foam added on top. Espresso does the work here. It’s intense, short, and drunk in a few sips, much like a straight espresso.
Latte macchiato flips the ratio. Steamed milk goes into the glass first, then a shot of espresso is poured gently on top so it sits in a visible layer, “staining” the milk. It’s a tall, milky drink, closer to a weak latte than an espresso.
If a menu just says “macchiato” with no qualifier, it usually means the espresso version. If it says “latte macchiato”, expect a glass of milk with coffee poured over it.
How Does a Macchiato Compare to Other Coffees?
| Drink | Espresso | Milk | Foam | Serving size (approx) |
| Espresso macchiato | 1 shot | 1 to 2 tsp | Small dollop | 30 to 45ml |
| Cortado | 1 shot | Equal parts warm milk | Minimal | 90 to 120ml |
| Flat white | 1 to 2 shots | Steamed milk | Thin layer | 150 to 200ml |
| Cappuccino | 1 shot | Steamed milk | Deep foam layer | 150 to 180ml |
| Latte | 1 to 2 shots | Lots of steamed milk | Thin foam | 220 to 350ml |
| Latte macchiato | 1 shot (poured last) | Lots of steamed milk | Generous foam | 200 to 300ml |
A cortado sits closest to the macchiato in strength, but it uses far more milk. A flat white and a latte are both bigger, softer drinks built for sipping over time rather than knocking back in three or four mouthfuls, which is how a traditional macchiato is meant to be drunk.
How to Make a Macchiato at Home
You don’t need a café setup to get this right. Here’s the straightforward method for a traditional espresso macchiato.
- Pull a shot of espresso. Use a stovetop moka pot, an espresso machine, or a strong AeroPress shot (around 25 to 30ml). Fresh, finely ground coffee makes the biggest difference to flavour.
- Warm a small splash of milk. You only need 1 to 2 tablespoons. Heat it gently in a pan or with a milk frother until it’s warm, not scalded.
- Froth it lightly. A handheld milk frother, a French press pumped up and down, or even a jar shaken and microwaved for 15 seconds will all work.
- Spoon the foam onto the espresso. Hold back the liquid milk with a spoon and let just the foam drop onto the coffee. That’s the “stain”.
- Drink it while it’s hot. A macchiato loses its point once it cools, since the whole appeal is that concentrated, slightly softened espresso hit.
Prefer the layered version? For a latte macchiato, steam a full glass of milk with plenty of foam, then pour your espresso shot slowly over the back of a spoon so it settles as a visible layer rather than mixing straight through.
Caramel Macchiato: The UK High Street Version
The caramel macchiato you’ll find at Starbucks and Costa is a different animal from the Italian original. It’s built with vanilla syrup, steamed milk, one or two shots of espresso poured through the foam, and a caramel drizzle on top in a criss-cross pattern. It’s closer to a flavoured latte than a traditional macchiato, and it’s typically served in a tall glass rather than a small cup.
Starbucks introduced its Caramel Macchiato in 1996, and it remains one of the chain’s most recognisable drinks worldwide. Costa’s version follows a similar formula, using espresso, steamed milk and caramel syrup, and it appears on the menu as both a hot and iced option.
How Much Does a Macchiato Cost in the UK?
Prices vary by chain, size and location, so treat these as a rough guide rather than a fixed price list, and always check the app or in-store board before you order.
- Costa Coffee: a standard espresso starts from around £1.95, with milk-based drinks such as a latte typically around £4.40. A caramel macchiato tends to sit close to that price, depending on size and milk choice.
- Starbucks UK: hot drinks generally start from about £3.20, with a Grande Caramel Macchiato often landing somewhere between £4.50 and £5.50, and iced or seasonal versions costing more.
- Independent cafés: a traditional espresso macchiato is usually priced the same as, or only slightly above, a plain espresso, often between £2.50 and £3.50.
These figures move fairly often as chains adjust pricing, so they’re a starting point for budgeting rather than a guarantee of what you’ll pay today.
Caffeine Content: What to Expect
A single shot of espresso, the base of most macchiatos, contains roughly 63mg of caffeine, according to figures widely used by UK nutritionists and coffee chains. A caramel macchiato made with two shots can therefore contain around 120 to 150mg, though this varies by chain and size.
If you’re pregnant, the NHS recommends staying under 200mg of caffeine a day, which is roughly the amount in two mugs of instant coffee, according to NHS-aligned guidance published by Tommy’s and the Royal College of Midwives. A single macchiato usually fits comfortably within that limit, but it’s worth counting it alongside any tea, cola or chocolate you have across the day, since caffeine adds up quickly.
How to Order One Without Getting the Wrong Drink
If you want the small, strong, traditional version, ask for an “espresso macchiato” rather than just “macchiato”, since staff at chains often default to the caramel version when the word is used on its own. If you want the sweet, layered high street drink, “caramel macchiato” gets you exactly that. For the milky Italian original, ask for a “latte macchiato” and specify you don’t want caramel or vanilla syrup added, as some UK menus quietly include it as standard.
FAQS
Is a macchiato stronger than a latte?
Yes. A traditional espresso macchiato uses far less milk than a latte, so the coffee flavour is much more concentrated. A latte dilutes the espresso across a large volume of steamed milk, while a macchiato only softens it with a spoonful of foam.
What’s the difference between a macchiato and a cortado?
A cortado uses roughly equal parts espresso and warm milk with little to no foam, giving a smoother, rounder taste. A macchiato uses far less milk, just a dollop of foam, so it stays closer to the intensity of a straight espresso.
Is caramel macchiato the same as a regular macchiato?
No. A regular espresso macchiato is unsweetened and small. A caramel macchiato adds vanilla syrup, more steamed milk and a caramel drizzle, making it a much bigger, sweeter drink that’s closer to a flavoured latte.
How many calories are in a macchiato?
A plain espresso macchiato has very few calories, usually under 15, since it’s mostly espresso with a touch of milk foam. A caramel macchiato is far higher, often 200 to 250 calories for a medium size, because of the syrup, extra milk and drizzle.
Can I get a macchiato with oat or soya milk?
Yes, all major UK chains and most independent cafés offer plant-based milk alternatives for macchiatos, usually at no extra charge at Starbucks and Costa, though this can vary by location.
Why is it called a macchiato?
The name comes from the Italian word for “stained” or “marked”. It refers to the way a small amount of milk visibly marks the surface of the espresso, distinguishing it from a plain black coffee.
Is a macchiato just an espresso with milk?
Broadly yes, but the proportions matter. It’s specifically a small amount of milk foam added to espresso, not steamed milk mixed through it, which is what separates it from drinks like a cortado or flat white.
Does Costa or Starbucks do a proper Italian-style macchiato?
Both chains list “macchiato” on their menus, but ask specifically, since the default option served at the counter is often the caramel version unless you request the plain espresso macchiato by name
