Honey Macchiato (Ethiopian Style) — The Andante Edition

"The most floral and delicate macchiato I've ever tasted. The local honey perfectly complements the Sidamo's natural sweetness!" – A satisfied Andante guest

Inspired by the vibrant coffee culture of Ethiopia coffee, this recipe is a celebration of floral elegance and natural sweetness. We wanted to create a drink that highlights the bright, citrusy profile of our Ethiopia Sidamo beans while adding a touch of local Thai craftsmanship. By layering the espresso over a foundation of creamy steamed milk and finishing it with a drizzle of premium local honey, we’ve created a "Honey Macchiato" that feels light, airy, and sophisticated. It is the perfect choice for those who appreciate the "New Wave" of coffee—where the bean's origin is allowed to shine through a gentle, honeyed lens.

"It’s like capturing a spring morning in a cup. The floral jasmine and wild honey notes are unlike anything I've ever brewed." – Chole , Coffee Home Brewer

This recipe began as a quest to honor the delicate, tea-like elegance of our Ethiopia Sidamo. The journey of these beans starts in the high-altitude gardens of Ethiopia, where they develop a signature profile of bright citrus and soft florals. We wanted to create a drink that didn’t just "sweeten" the coffee, but rather allowed the Ethiopia’s natural stone-fruit notes to harmonize with the golden richness of local Thai honey. It is a drink inspired by the clarity of the morning sun—the airy lightness of silken micro-foam met with the sophisticated depth of a floral espresso. Our friends often describe it as "Sunshine in a glass," and it has become our go-to recommendation for those who want to experience the vibrant, modern side of single-origin craft.

Honey Macchiato (Ethiopian Style)

Section 1: List Your Ingredients

To craft this delicate and floral macchiato, you will need:

• 40 ml Espresso (We use a double shot of The Andante Ethiopia Sidamo)

• 60 – 80 ml Steamed milk (create a light, silky micro-foam)

• 10 – 15 ml Local honey (select a high-quality, clear honey)

• A small glass (to showcase the beautiful layers)

Section 2: Add Numbered Directions

Honey Foundation: Start by drizzling 10–15 ml of your favorite local honey into the bottom of a small, clear glass.

• Milk Preparation: Steam 60–80 ml of milk until it is hot and has a smooth, creamy foam. Pour the milk gently over the honey, leaving about an inch of space at the top.

• The Sidamo Extraction: Extract a 40 ml double shot of The Andante Ethiopia Sidamo.

• The Macchiato Mark: Slowly pour the espresso through the center of the milk foam. The coffee should settle between the milk and the foam, creating a distinct, sophisticated "mark" (macchiato).

  
  

Voila! Your Honey Macchiato is ready. You should see a beautiful gradient from the golden honey at the base to the rich espresso heart and the snowy white foam on top. Serve immediately to enjoy the aromatic floral notes of the Sidamo as they mingle with the honey.

Pro Tip: Do not stir the drink immediately. Take your first few sips through the foam and espresso to experience the transition from bold coffee to sweet, honeyed milk.

Is this your new favorite morning ritual? Share your brewing photos with us and let us know how the floral notes of Sidamo brighten your day!

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