RHINE OPEN RECIPE
Caramel Macchiato
焦糖瑪奇朵
Vanilla milk, espresso, and house-made caramel sauce
- Yield
- 1 drink
- Time
- 10 min
- Level
- Intermediate
- Made by Rhine
- NT$95
01 · STORY
Origin & culture
Macchiato means “marked” in Italian: traditionally espresso marked with a little foam. Caramel macchiato is a modern café creation, layering vanilla milk, espresso and caramel.
Modern caramel macchiato changes as you drink: espresso and caramel lead, then vanilla milk takes over. It has no single traditional ratio, so craft means controlling three sweetness sources without burying the coffee.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Espresso
- 18 g → 36 g
- Milk
- 160 g · hot 55–60°C
- Total sweetener
- 20–24 g
Method
-
Build the base
Add vanilla syrup to the cup; for iced, add about 100 g ice.
-
Prepare milk
Steam milk to 55–60°C for hot, or pour it cold for iced.
-
Mark with espresso
Slowly pour 36 g espresso over the milk and finish with caramel.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Sea-salt caramel
Mix 0.15 g fine sea salt into caramel and reduce vanilla to 8 g. Salt amplifies roasted caramel while cutting heaviness.
Bittersweet version
Use 5 g vanilla, 8 g caramel and a 20 g to 40 g espresso. Less sugar brings coffee and caramel bitterness together.
04 · CALIBRATION
Troubleshooting
Too sweet to taste coffee
Reduce vanilla first rather than the caramel finish; vanilla drives most of the cup’s sweetness.
Layers collapse immediately
For iced, chill milk fully and pour espresso over ice or a spoon; hot layers are naturally brief.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it