Macchiatos annoy me. Enough milk to spoil a good espresso but not enough to bring any interesting flavours to the cup. Obviously has a place in traditional coffee, 'taking the edge off', but I don't think it translates well to speciality coffee. I kind of doubt there are any good modern roasters tasting their espresso roasts with a blob of foam.
Macchiatos annoy me. Enough milk to spoil a good espresso but not enough to bring any interesting flavours to the cup. Obviously has a place in traditional coffee, 'taking the edge off', but I don't think it translates well to speciality coffee. I kind of doubt there are any good modern roasters tasting their espresso roasts with a blob of foam.