Macchiato Recipe

Preheat and dose

Preheat your espresso cup by rinsing with hot water. Grind 18 g of fresh espresso beans to a fine, consistent grind suited for your espresso machine. Distribute grounds evenly in the portafilter and tamp with about 30 pounds of pressure to create a level puck.

Brew

Lock the portafilter into a preheated espresso machine. Brew a single macchiato shot aiming for about 25–30 seconds extraction and roughly 30–35 ml of liquid (yield may vary by roast). Stop extraction when the shot reaches the desired volume and crema looks rich and golden.

Steam milk

Pour 60 ml whole milk into a chilled metal steaming pitcher (milk will expand, so use a small pitcher). Purge the steam wand briefly, then position the wand tip just below the milk surface. Turn on steam and create microfoam by keeping the tip near the surface for 3–5 seconds to introduce small bubbles, then submerge the wand to heat milk to 55–65°C (130–150°F). The goal is velvety, slightly aerated milk with a glossy texture and a small amount of dense foam.

Alternative (no steam wand)

If you don't have a steam wand, heat milk gently to 55–65°C (do not boil) on the stove or microwave, then froth using a handheld frother or French press: pump vigorously to create dense foam. Spoon or tap the container to settle large bubbles so the foam is smooth.

Sweeten (optional)

If you prefer sweetened macchiato, stir 1 tsp sugar or sweetener into the milk before or after frothing until dissolved.

Pour the freshly brewed espresso shot into the preheated espresso cup.

Using a spoon, place a small dollop (about 1–2 tablespoons) of the textured milk foam directly onto the center of the espresso to 'mark' or 'stain' it — this is the hallmark of a macchiato. The milk quantity should be small so the espresso remains dominant.

Optionally, dust a pinch (about 1/4 tsp) of cocoa powder or ground cinnamon over the foam for aroma and presentation.

Serve immediately while espresso is hot and foam is fresh.