Macchiato Recipe

Preheat and prepare

Preheat your espresso cup (about 90–120 ml capacity) by rinsing with hot water, then purge the portafilter briefly to stabilize temperature.

Dose and tamp

Dose 18 g of finely ground espresso into a clean portafilter basket. Distribute evenly and tamp with 30 lbs (≈13.6 kg) of pressure to create a smooth, level puck.

Brew

Brew a single ristretto/short espresso shot (about 30–36 ml) using 36 ml of water, aiming for an extraction time of 20–30 seconds (adjust grind if necessary). Pour the shot directly into the warmed demitasse or small cup.

Measure milk

Pour 60 ml (about 2 fl oz) of cold whole milk into a chilled metal steaming pitcher. This amount yields approximately a 1–2 tsp milk 'mark' for a classic macchiato; adjust slightly if using a larger cup.

Steam and texture

Purge the steam wand, then submerge just the tip below the milk surface and introduce air for 1–2 seconds to create a small amount of microfoam. Immediately lower the pitcher so the wand is deeper and heat milk to 55–65°C (130–150°F), creating silky, glossy microfoam with only a thin layer of foam (not a cappuccino's thick foam). Tap the pitcher on the counter and swirl to integrate foam.

Mark the espresso

Using a spoon or by pouring carefully, deposit a small dollop of the textured milk and microfoam directly onto the center of the espresso to 'mark' (macchiare) the shot. Aim for about 1–2 teaspoons of foam and a thin ribbon of steamed milk — the espresso should remain the star.

Lightly dust the foam with a pinch (≈1/4 tsp) of cocoa powder or ground cinnamon if desired. Serve immediately while hot.