Macchiato Double Recipe

Preheat

Warm the portafilter and demitasse cups by running a blank shot or rinsing with hot water. This keeps temperature stable for extraction.

Dose & Grind

Weigh 18 g of freshly roasted espresso beans and grind to a fine espresso grind. Grind should be slightly finer than table salt but not powdery.

Tamp & Lock In

Distribute grounds evenly in a 18–20 g double basket, tamp with firm even pressure to create a level puck, then wipe the basket rim and lock the portafilter into the machine.

Extract

Start extraction aiming for 36 ml of espresso in about 25–30 seconds (yield ~1:2 ratio). Stop the shot when you reach ~36 ml. You should get a rich, caramel-colored crema. If using a stovetop Moka or automatic machine, aim for equivalent strong double espresso volume.

Prepare Milk

Pour 40 ml of cold whole milk into a small milk pitcher. For a classic macchiato, you only need a small amount of steamed milk and a dollop of foam to 'mark' the espresso.

Steam / Heat

Using the steam wand, purge briefly, then position the wand tip just below the surface and introduce a small amount of air (~1–2 seconds) to create a velvety microfoam. Then submerge wand deeper to heat milk to 55–60°C (130–140°F). The total steamed volume will increase slightly; you want about 40–50 ml finished with a spoonable microfoam layer.

Alternative (No Steam Wand)

If you don't have a steam wand, heat the milk gently on the stovetop to 55–60°C (do not boil) and froth vigorously with a small handheld frother or by shaking in a sealed jar until microfoam forms. Let settle briefly so foam sits on top.

Mark the Espresso

Immediately after extracting the double espresso, pour it into a warmed demitasse/shot glass. Using a spoon, place a small spoonful (about 10–15 ml) of microfoam onto the center of each espresso shot to 'macchiare' (mark) the crema. If you prefer a slightly milkier taste, slowly pour remaining steamed milk (about 25–30 ml) into the cup first, then top with foam—still keeping the milk presence subtle so espresso remains dominant.

Serve the Macchiato Double immediately while the espresso crema and milk foam are still fresh. Provide a small spoon for the guest to stir or sip as desired. Optionally, present with a small biscotti or sugar on the side. If you prefer sweeter, add sugar to taste before placing the foam.

Notes: A true macchiato highlights the espresso with only a small 'mark' of milk. The ingredient quantities make two single macchiatos (two demitasse servings) using one double extraction split between two cups, or one larger macchiato double served in a single small cup. Adjust milk volume to preference.