There’s honestly a lot of ice in our iced macchiatos, helping to “soften the blow”. We fill milk to the second to top line and scoop ice to nearly the top, which I find is a lot more ice than I traditionally use at home.

As far as pouring shots, you don’t want them to sit too long because after a minute or so they begin to separate or as some people say “go stale”. I prefer to pour shots into a small macchiato pitcher or demitasse and then pour it over the drink instead of pulling the shots directly into the drink. It allows for a more even pour, and will likely melt the ice less.

If you want to cool espresso first so you can use less ice, you may be able to apply the same logic I use to concoct a drink known as “the undertow”. It requires shots to be slightly cooled to layer properly, so when the shots are pulled, you hold a cold metal spoon under your machine to allow the shots to drip onto the cold metal and into the cup, cooling the shot before it hits the cup.

Edit: spelling

Hey! So I make my own caramel macchiatos all the time and here’s what works perfect for me!

I use a mason jar which holds 500ml a(about 2 cups of liquid)

So first I fill my glass 3/4 full of ice and and add 3 pumps of vanilla syrup (you don’t need Starbucks, it’s still delicious with Torani or Monin vanilla as well) fill it 3/4 full with milk and stir until the syrup is combined. (This will also prevent your espresso melting the ice) Brew your two shots of espresso and pour on top of the milk. Drizzle caramel sauce(torani, monin, homemade) on the top and voila!

What beans are you using? If it doesn’t taste good it could also be your beans or that you aren’t pulling shots correctly! What machine do you have?

They should. If not maybe they just don't know? But a corporate store should hook you up unless they're low themselves. But yeah. As a Barista I was super excited for the minis. I wanted to make my own London Fogs at home. I was pretty salted when it tasted NOTHING like a regular one.