Macchiato Recipe

Warm and purge the espresso machine group head and portafilter. Preheat a 4–6 oz (120–180 ml) demitasse or macchiato cup by rinsing with hot water; discard water and set cup on a towel.

Tamp a clean portafilter basket dry. Make sure the steam wand is cleaned and purged briefly before steaming milk.

Dose 18 g of freshly ground espresso into the portafilter, distribute evenly and tamp with 30–40 lbs (13–18 kg) of pressure to a smooth puck. Lock the portafilter into the group head.

Start the shot and extract approximately 36 ml of espresso in 25–30 seconds for a ristretto/slightly shorter extraction typical of a macchiato. Adjust grind if extraction is too fast or too slow.

Optional: Add Sweetener or Syrup

If using sugar or syrup, add the 1 tsp sugar or 5 ml vanilla syrup to the warm preheated cup before brewing, so the espresso extracts onto it and dissolves immediately.

Pour 60 ml whole milk into a chilled 4–8 oz steaming pitcher. The milk volume should be small — just enough to make a thin layer of foam (a macchiato uses only a dollop).

Purge the steam wand again. Submerge the tip just below the milk surface and begin steaming to introduce a small amount of air for 1–2 seconds to create microfoam, then lower the pitcher so the tip is just below the surface to velvate the milk. Maintain a slight whirlpool to polish the microfoam. Target milk temperature 55–60°C (130–140°F).

If you need a little extra foam for a dry macchiato, steam the additional 30 ml optional milk the same way and combine. Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam.

Pour the freshly extracted espresso into the preheated cup (if not brewed directly into it).

Using a spoon to hold back the milk if desired, place a small dollop (about 10–20 ml) of textured milk microfoam onto the center of the espresso. For a classic espresso macchiato, add just a 'stain' (macchia) of foam — aim for a thin cap about 1 cm thick.

If using syrup, garnish, or sweetener, ensure it was added before extraction or stir lightly now if sugar was used. Lightly dust the top with a pinch (0.25 tsp) of ground cinnamon or cocoa if desired.

Serve immediately while espresso crema is fresh and milk foam is glossy. Provide a small spoon and a saucer; macchiatos are typically served as a single 2–3 oz drink to be sipped slowly.

To vary: for a 'long macchiato' use a larger cup and add more steamed milk; for a 'dry' macchiato use less milk and more foam.