Macchiato Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot (no coffee) for 5–10 seconds, then discard. Weigh 18 g of freshly ground espresso into a clean portafilter and level it.

Tamp

Use a tamper to apply even, firm pressure (approx. 20 kg / 44 lb) to create a smooth, level puck. Wipe any loose grounds from the rim.

Extract

Lock the portafilter into the group head and start extraction. Aim for about 25–30 seconds to yield ~30–35 ml of espresso (a traditional single macchiato uses a single espresso; this recipe uses a slightly larger 18 g dose for a fuller flavor). Stop the shot when the crema is rich and the flow has a honey-like consistency. Pour the espresso into a pre-warmed demitasse or small espresso cup.

Steam milk

Pour 60 ml cold whole milk into a chilled metal steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and start steaming. Stretch the milk for 2–3 seconds to create microfoam, then fully submerge the wand to heat the milk to about 55–60°C (130–140°F). You want velvety microfoam with tiny bubbles, not large froth.

Texture and pour

Tap the pitcher on the counter and swirl to eliminate any remaining large bubbles, creating a glossy, silky texture. For a traditional espresso macchiato, use only about 10–15 ml of milk foam to 'mark' the espresso: tilt the cup slightly and spoon or gently pour a small dollop of foam onto the center of the espresso. For a latte macchiato style, pour more steamed milk first and then add the espresso to create layered effect (this recipe assumes the classic espresso-marked macchiato).

If desired, dust the small milk foam mark with a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon. Add 5 ml simple syrup or a small pinch of sugar to the espresso before adding milk only if you prefer sweetness — stir briefly before topping with foam.

Serve immediately with a small spoon. Enjoy while hot.