Macchiato Recipe

Dose and grind

Weigh 18 g of fresh espresso beans and grind to a fine espresso grind (similar to table salt).

Tamp and brew

Distribute the ground coffee evenly in a 58 mm portafilter (or appropriate basket), tamp with 30 lbs of pressure to create a level puck. Lock into the espresso machine and brew about 36 ml of espresso (a short double/ristretto-style yield) aiming for a 25–30 second extraction depending on machine and grind. Start timing when water hits the coffee and stop once you reach ~36 ml.

Prepare milk

Pour 60 ml of cold whole milk into a small stainless-steel frothing pitcher. If you prefer the macchiato slightly sweetened, add 1 tsp simple syrup or sugar and stir to dissolve before steaming.

Texturize milk

Purge the steam wand briefly, then submerge the tip just below the surface of the milk and introduce steam to create microfoam. Stretch the milk for 3–6 seconds to introduce air, then fully submerge the tip to heat milk to about 55–60°C (130–140°F). Aim for velvety, glossy microfoam with small bubbles. Tap the pitcher on the counter and swirl to settle the foam.

Spoon foam

Using a spoon, take a small dollop (about 10–15 ml) of the milk foam from the pitcher—enough to 'mark' the espresso. A traditional macchiato uses only a small amount of foam, not a full cappuccino amount.

Pour or serve the freshly pulled espresso in a pre-warmed demitasse (about 60–90 ml). Gently place the spoonful of milk foam on top of the espresso to 'mark' (macchiare) it. If desired, sprinkle a light dusting (about 1/4 tsp) of cocoa powder or ground cinnamon on the foam. Serve immediately.