Well, that and the fact that “everybody loves caramel.”īuilding off Hannah’s creation, the Research and Development team continues to innovate around the Macchiato-staying true to the drink’s meaning but experimenting with flavor. Hannah credits the success of the Caramel Macchiato to her dedicated team. “I never thought, honestly, none of us ever thought that it would become such a huge hit,” Hannah said. But it proved to be far more popular than her team could have imagined and has become a menu staple. The initial plan was to offer the Caramel Macchiato for just a few weeks. “When I got a sign-off on, you would not believe how happy I was,” Hannah said. They tried out more than 30 different iterations. She and a handful of fellow partners spent around 10 months working on the beverage, from the first concept to the finished product. Not only did she need to perfect the taste, she also had to make sure the caramel stayed on top of the foam-which proved to be the most challenging part.
The first step? “Coming up with a silky, velvety caramel sauce,” Hannah said. Hannah Su, a 21-year partner (employee) who developed the iconic drink, said they wanted to create something special to mark Starbucks 25th anniversary. The Caramel Macchiato debuted in the fall of 1996, back when Starbucks had around 1,000 stores. (An Almondmilk Latte Macchiato is my current go-to drink.) The espresso creates a small chestnut-colored circle in the center of the crisp, white microfoam. Instead of topping the drink with foam, our baristas start with steamed whole milk, and then slowly pour espresso shots over it. This is essentially the inverse of an Espresso Macchiato. The bold, rich drink-sometimes referred to simply as a Macchiato within the coffee industry-comes in two sizes: A solo contains one shot of espresso and a doppio has two. In its purest form, an Espresso Macchiato begins with our espresso it’s then marked with a dollop of foam.
Did you know Macchiato means “marked” in Italian? This idea of marking a beverage, like with a dot of espresso or a caramel design, has inspired Starbucks to create some delicious drinks. Consider the following the results of my espresso-fueled research. The Macchiato-its history and evolution-has been my latest obsession. One of the things I love most about coffee is discovering the stories behind it.
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