Usually I try and make the foam just a bit thicker, then make sure I'm adding the drizzle in gently to keep it from shooting to the bottom :) !!

Make sure your not squeezing too hard and shooting it through, very light

What I usually do is let the foam form a head by letting it rest for a couple seconds (long enough to let the foam separate from the milk) and by then it should be stable enough to support the caramel drizzle on top. Usually I’ll sanitize the steam wand and rinse off the shot glass during this time. If you’re in a real big rush, firmly tap the cup on the counter to speed up the separation 😁

When I first started, a shift that was covering for someone who called out told me her trick to caramel macchiatos was to steam the milk extra hot

You know how you’re supposed to aerate milk between 1-3 seconds?

For macchiatos I always lean towards the 3-second end to ensure a decent layer of foam to support the caramel.

Also, don’t use the caramel bottle with a loose hole. Y’all know what I mean. There’s always a bottle that lets out thicker lines.

Those thick lines can be too heavy and fall through the foam.