steaming for a macchiato

[Mike]

I'm in the process of working on my technique and efficiency while also determining cost for pricing. And I'm wondering how much milk do most folks put in a pitcher to steam for a macchiato or cortado? The smallest pitcher I have is a 12 oz. I'm assuming that will work?

Thanks! You guys are always really great and helpful.

[Robert Williams]

That will work, no doubt their will be a couple ounces of wastage, in order to texture the milk properly. I find that even if I reduce even more past a point, it just doesn't work that well. Unless they ordered a latte with with macc! Then the sky is the limit.

[Mike]

Thanks Robert. I was hoping I had missed a shortcut, but will not (ahem) cry over spilled (or wasted) milk.

[Brady]

I have difficulty getting good texture with anything less than about 3-4oz milk in the 12oz spouted pitcher (milk level about 1 finger width below the bottom of the spout). I seem to recall a group of us playing around with those tiny 4ish ounce pitchers that some places pull their shots into, but don't recall how that worked out.

We don't do many. When we do, we steam as much as we would for a trad capp (the aforementioned 4ish ounces). For such a small beverage, I'm more concerned about perfect texture than I am about waste. I'll then hope for another drink right behind it, short the milk for that one by however much I have left, and add the macc's leftover to the next drink's pitcher AFTER it's been steamed.

[Justin Holinka]

I agree on your milk levels. About 4oz is what I use. I recommend using an 8oz pitcher though; I find it is better for pouring art in a macchiato.

Brady said:

I have difficulty getting good texture with anything less than about 3-4oz milk in the 12oz spouted pitcher (milk level about 1 finger width below the bottom of the spout). I seem to recall a group of us playing around with those tiny 4ish ounce pitchers that some places pull their shots into, but don't recall how that worked out.

We don't do many. When we do, we steam as much as we would for a trad capp (the aforementioned 4ish ounces). For such a small beverage, I'm more concerned about perfect texture than I am about waste. I'll then hope for another drink right behind it, short the milk for that one by however much I have left, and add the macc's leftover to the next drink's pitcher AFTER it's been steamed.

[Julian Gan]

12oz is perfect; that's exactly what I use for steaming my own macchiattos, flat whites, and trad. sized cappuccinos.

I'd recommend going for about 1/3 to 1/2 full just so you have enough room to submerge your steam wand for whirlpooling.

I suppose it also depends on how much control you have over the volume of steam produced by your wand. If you have very precise control (and steady hands), you can experiment with going lower.