Espresso Macchiato Recipe

Warm and clean: Ensure your espresso machine, portafilter, and cup are clean. Preheat a 2–3 oz (60–90 ml) demitasse cup by rinsing it with hot water and discarding the rinse.

Grind & dose: Grind 18 g of fresh espresso beans to a fine, slightly gritty texture suitable for a double shot. Distribute and tamp evenly in the portafilter to form a flat, compact puck.

Brew

Lock the portafilter into the group head and start extraction immediately. Aim for a 36 ml yield in about 25–30 seconds for a 18 g dose (double shot). Stop the shot once you have a rich, caramel-colored crema on top.

If using a manual or stovetop espresso maker, brew a concentrated 30–40 ml shot and transfer to the preheated demitasse cup.

Pour 60 ml whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation.

Submerge the tip of the steam wand just below the surface of the milk and introduce air for 2–3 seconds to create a small amount of microfoam (you want just a dollop of dense, velvety foam, not lots of airy froth).

Lower the pitcher slightly so the wand is deeper in the milk and continue steaming to heat the milk to 55–60°C (130–140°F). Keep the milk moving in a whirlpool to produce glossy microfoam. Tap the pitcher on the counter and swirl to remove large bubbles; you should have mostly silky milk with a small, thick cap of foam.

If you rinsed and preheated the cup earlier, pour out the hot water and wipe dry. Place the freshly pulled espresso in the warmed demitasse cup.

Using a spoon, gently spoon or pour a dollop (about 10–15 ml) of the dense milk foam onto the center of the espresso to 'mark' it (macchiato = 'stained' or 'marked'). If you prefer a slightly creamier macchiato, introduce a small amount (5–10 ml) of steamed milk beneath the foam before adding the foam cap.

Optional garnish: Lightly dust the foam with a pinch (about 0.25 tsp) of cocoa powder or finely ground cinnamon for aroma and presentation.

Serve immediately while espresso crema is still present and milk foam is warm. Provide a small demitasse spoon. Drink as is to appreciate the contrast of intense espresso and a small milk mark.

Notes: Adjust coffee dose, yield, and milk amount to taste. For a single-shot macchiato, use 9 g coffee for ~18 ml yield and ~30–40 ml milk total, keeping the foam amount similarly small.