Long macchiato: Australia’s boldest coffee choice
Within Australia’s dynamic coffee culture, renowned for its complexity and uniqueness, the long macchiato is a beverage that embodies both taste and history. Although its name originates from Italy, the long macchiato has become particularly Australian, with variants tailored to suit the preferences of coffee drinkers in Perth and Melbourne. This article explores the long macchiato in more detail, covering its definition, manufacturing techniques, regional variations, and reasons for ongoing popularity in Australian cafés.
What is a long macchiato?
A long macchiato is a robust coffee beverage created by extracting a double shot of espresso into a glass and adding a light touch of textured milk along with a thin cap of foam. Unlike a latte or flat white, this coffee is for individuals who want a strong taste with a trace of smoothness; the milk is not the main draw.
In Italian, macchiato translates to “marked” or “stained,” referring to the small amount of milk added to the espresso. Long macchiatos are “long” since they feature two espresso shots instead of one.
Regional interpretations across Australia
How the long macchiato is served can vary depending on the city—knowing these differences will help you order with confidence across the country.
1. Melbourne
- Usually presented with two shots of espresso and some milk, occasionally with some hot water.
- Showcased in a small glass to accentuate the layers of coffee.
2. Perth
- Made with a double shot of espresso, then “topped up” with steamed milk and foam.
- Known locally as a long mac topped up, it closely resembles a stronger latte despite the name.
3. Sydney and other cities
- There could be several ways of preparation; some cafés just provide one.
- Customers are encouraged to indicate their preference, selecting either “traditional” or “topped up”.
How it’s made
Making a classic long macchiato involves a few simple steps to ensure a clean presentation and full-bodied taste.
Ingredients
- Double shot of espresso (approximately 60 ml).
- 1–2 tsp of textured milk.
- A small amount of milk foam.
Method
- Two double espresso shots fill a 150–200 ml glass.
- Spoon textured milk into the coffee to gently discolour it.
- Add an airy dollop of milk foam on top.
- Present immediately so the layers show through the glass.
Comparing the long macchiato with other coffee styles
Understanding what distinguishes a long macchiato from other well-known coffee drinks helps you to decide, depending on presentation, strength, and milk content. It contrasts as follows.
Short macchiato
- Made with a single shot of espresso.
- Topped with about one spoonful of milk.
- Contains a modest foam concentration.
- That taste is strong and delicious.
- Served in a small glass.
Long macchiato
- Made with a double shot of espresso.
- Finished with a soft spoonful of slightly aerated milk.
- Completed with very little foam.
- Said to have great taste.
- Served in a medium-sized glass.
Flat white
- Uses a double shot of espresso.
- Load with one whole cup of steaming milk.
- The top is covered in tiny microfoam layers
- Produces a medium-strength coffee taste.
- Served in a ceramic cup
Latte
- Made typically with a single espresso shot, a latte.
- Loaded with a complete cup of milk
- Stacked with soft foam.
- Consider a modest coffee drink.
- Served in a large glass
Why Australians enjoy long macchiatos
The long macchiato has become rather popular in Australia’s gourmet coffee scene for several reasons:
- Intense flavour: The complicated taste of the coffee takes front stage with two shots of espresso and a little milk.
- Lower milk content: Perfect for those who detest lattes because of their excessively creamy texture and low milk content.
- Visually striking: Glass shows a quite visible layer of espresso and milk.
- Customisable: Your tastes will guide whether you serve it with extra milk or traditionally
How Aussies order a long macchiato at cafés
Considering the regional differences, it is essential to be exact while making an order:
- In Perth, asking for a “long mac topped up” will get you a latte-style drink.
- In Melbourne, a “long mac” is usually served with less milk and without being topped up.
- In other regions, be honest about exactly how you want your coffee; most baristas are pleased to help.
Frequently asked questions
Is a long macchiato stronger than a latte?
Yes. A long macchiato uses a double shot of espresso and very little milk, so it has a stronger taste.
Can I get a long macchiato with oat or almond milk?
Absolutely. Most Australian cafés have oat, almond, soy, and lactose-free milk substitutes.
Is a “topped-up” long macchiato still a macchiato?
Like Perth, some areas find this kind rather popular. It might lean more towards the creamy taste and smooth feel of a latte.
Conclusion
Across Australia, the long macchiato has earned its reputation as a coffeehouse favourite. Whether your inclination is for the milkier variety or the basic espresso-forward form, this coffee tastes refined and attractive. This flexible and strong profile will be the ideal fit for anyone who wants to taste the best essence of great espresso without being bothered by too much milk.
The next time you visit your neighbourhood café, think about getting a long macchiato rather than your normal flat white or cappuccino. You might find your preferred drink here.