Macchiato Recipe

Prepare espresso grind and machine

Preheat your espresso machine and portafilter by running a blank shot (no coffee) for 5–10 seconds. Meanwhile, weigh 18 g of freshly roasted espresso beans and grind them to a fine, consistent espresso grind.

Tamp and brew

Dose the 18 g of ground coffee into the portafilter basket, level the grounds, and tamp with even pressure (about 15–20 kg of force). Lock the portafilter into the machine and start extraction. Aim for a 36 ml espresso (ristretto/short shot ratio ~1:2) in about 25–30 seconds. Adjust grind if extraction time is far off.

Texture the milk

Pour 60 ml whole milk into a cold milk pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and steam to stretch the milk slightly (introduce microfoam) for 4–6 seconds, then lower the pitcher to fully heat the milk to about 55–60°C (130–140°F). Aim for silky microfoam with small, glossy bubbles.

Hold and separate foam

Tap the pitcher on the counter and swirl to integrate foam. Spoon 1 tablespoon of thicker milk foam aside if you want a more pronounced 'mark' on the espresso; otherwise keep milk integrated.

Serve

Pour the 36 ml espresso into a pre-warmed small demitasse cup (about 60–90 ml). Using a spoon, add the textured milk by gently spooning a small amount (about 30–40 ml) of liquid milk into the espresso, then place the reserved foam (about 1 tbs) on top centre to 'mark' the espresso. For a traditional macchiato keep milk quantity small so the espresso remains dominant.

Optional sweetening and dusting

If desired, stir in up to 1 tsp sugar or sweetener into the espresso before adding milk. Lightly dust the foam with a pinch of cinnamon or cocoa powder (about 1 tsp) for aroma and presentation.

Serve immediately while espresso crema and milk microfoam are fresh.