Macchiato Recipe

Preheat and dose

Preheat the portafilter and cup by running a short blank shot of hot water through the group head into the shot glass or demitasse, then discard the water. Dose 18 g of freshly ground espresso into a clean portafilter basket and distribute evenly.

Tamp and extract

Tamp the coffee with firm, even pressure to create a level puck. Lock the portafilter into the machine and start extraction. Aim for about 40 ml of espresso in 25–30 seconds (adjust grind size to dial in). Pull a single, well-balanced espresso shot directly into the warmed demitasse cup.

Prepare milk

Pour 45 ml whole milk into a chilled milk pitcher. If you are practicing latte art or want a smaller mark, keep an extra 15 ml of milk separate.

Steam and texture

Purge the steam wand, then submerge the tip just below the milk surface. Stretch the milk briefly to introduce microfoam (listen for a subtle hissing sound for 2–3 seconds), then lower the pitcher to heat the milk to 55–60°C (130–140°F). The goal is dense, velvety microfoam with very small bubbles, not large froth.

Settle and swirl

Tap the pitcher gently on the counter and swirl to integrate foam and milk so you have a glossy, paint-like texture suitable for making a small mark.

Mark the espresso

Hold the demitasse with your espresso in one hand. Using the pitcher in the other hand, bring the spout close to the espresso surface and pour a small amount of textured milk into the center to create a visible white 'mark' (macchia) — typically a teaspoon-sized dollop. For a traditional caffè macchiato, add just enough foam to leave the espresso mostly undisturbed; for a more modern 'latte macchiato' style, pour more milk to create layers.

Wipe any drips from the cup. Serve immediately while the crema is fresh and the milk is warm. Provide a small spoon if desired. Enjoy your macchiato straight — no sugar typically required, but serve sugar on the side if requested.