Скачать или смотреть Caffè Macchiato · Lelit Bianca | Ditting 807 Lab Sweet · LVL 3

🔥 Master the Perfect Ultra-Level Caffè Macchiato on the Lelit Bianca! This is our Ultra (LVL 3) precision-focused method, utilizing advanced tools like the Ditting 807 Lab Sweet grinder, single dosing frozen beans, RDT, BOSe electronic tamper, paper filters, and a precise milk steaming temperature set to 60°C. Below, you see a detailed explanation of the ingredients, instructions, and how to prepare the drink. We’ll also explain the choice of tools and techniques we use and how they impact the final shot (See more 👇)

☕ About the Recipe:
A Caffè Macchiato is a classic espresso-based drink topped with just a dollop of steamed milk or milk foam. “Macchiato” means “stained” in Italian—referring to the small mark of milk on the espresso. In this Ultra-Level preparation, we extracted espresso with maximum clarity and control, then added just a touch of steamed milk, precisely frothed to highlight texture without diluting the coffee.

We used the Loveramics Urban Twisted Glass (80 ml) for espresso extraction and steamed 50 grams of milk to ensure proper aeration and texture. Since steaming only a few teaspoons of milk is impractical, the remaining milk can be used in another recipe or enjoyed on its own.

☕ Ingredients:
Single-dosed frozen coffee beans: 20 grams (freshly roasted, stored in the freezer)
Milk: 50 grams (cold, directly from the freezer – only a few teaspoons used)

⚙️ Tools:
Lelit Bianca Espresso Machine
Ditting 807 Lab Sweet Grinder
DVG Matrix E61 Shower Screen by IMS
Caffewerks or Cafelat Silicone Group Gasket
E&B LAB Nano Filter Basket H24 14/18 gr
Single-dosing tube (for frozen beans)
RDT spray bottle (to reduce static)
Espresso shaker (to grind directly and shake grounds)
Portafilter funnel (to reduce mess when transferring grounds)
Paper filter (bottom of basket)
Paper filter (top of puck)
Metal puck screen (on top of paper filter)
BOSe electronic tamper (for precision tamping)
ECM portafilter tamping station
Knock drawer (for coffee puck disposal)
Scales (positioned under the machine, with cup stand)
Aluminum chiller from ARO Espresso (optional)
Espresso glass (80 ml Loveramics Urban Twisted Glass)
Milk pitcher (small size)
Milk thermometer (set to 60°C)

👇 Instructions (Play the video and follow along in real-time):

1️⃣ Prepare the Beans & Grounds
Take pre-weighed frozen beans from the single-dosing tube. Lightly mist with RDT spray.
Grind directly into the espresso shaker with the Ditting 807 Lab Sweet, then gently shake to remove clumps.

2️⃣ Prepare the Portafilter & Puck
Place a paper filter at the basket’s bottom.
Transfer grounds using the portafilter funnel, then tamp precisely with the BOSe electronic tamper.
Place another paper filter on top of the puck, followed by a metal puck screen.

3️⃣ Extract the Espresso
Preheat the 80 ml espresso glass, then discard the rinse water.
Extract espresso directly into the glass, aiming for 50 grams yield in 25–35 seconds.

4️⃣ Steam the Milk
Pour 50 grams of cold milk into a small milk pitcher.
Steam to 60°C, introducing a bit of air to create light microfoam.
Swirl gently to polish and stabilize the texture.

5️⃣ Assemble the Macchiato
Scoop just 2 teaspoons of the steamed milk or foam onto the surface of the espresso.
The remaining milk can be reserved for another recipe or enjoyed separately.

6️⃣ Serve & Enjoy
Your Ultra-Level Caffè Macchiato is now ready. Expect a bold espresso flavor, lightly softened with a touch of sweet, airy milk.

7️⃣ Clean Up
Knock out the used coffee puck into the knock drawer.
Rinse and wipe the portafilter and group head clean.
Purge and wipe the steam wand.
Clean the tamping station, shaker, and accessories.

👉 Did you try this recipe? Let us know in the comments! We’d love to hear your feedback, answer your questions, or hear your tips for customizing this recipe.

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0️⃣ Tolerance for Slurps – We keep our videos clean and pleasant to watch.
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