Macchiato Recipe

Preheat and dose

Preheat your espresso cup by rinsing with hot water. Grind 18 g of dark-roast espresso to a fine, slightly gritty texture suitable for espresso. Distribute and tamp evenly in the portafilter to form a flat, compact puck.

Pull the shot

Lock the portafilter into your espresso machine. Brew using 36 ml of water (about a 1:2 brew ratio) aiming for a 25–30 second extraction. You should yield ~36 ml of espresso (a ristretto-leaning single or small double depending on dose). Stop the shot at the target volume/time. Pour the espresso into the warmed demitasse or small serving cup.

Prepare milk

Pour 60 ml cold whole milk into a chilled metal steaming pitcher. For a traditional macchiato you only need a small amount of steamed milk with a dollop of microfoam; the extra 20 ml is optional if you prefer a slightly larger milk mark.

Steam and texture

Purge the steam wand briefly. Submerge the tip just below the surface of the milk and start steaming to introduce a small amount of air for 2–4 seconds, then fully submerge to heat to 55–65°C (130–150°F). Aim for silky microfoam with very small bubbles. Tap the pitcher on the counter and swirl to integrate foam and liquid.

Mark the espresso

Using a spoon or by pouring carefully, add a small amount (10–20 ml) of steamed milk to the center of the espresso, then top with a dollop (about 10–20 ml) of microfoam to 'mark' the espresso. The milk should not overwhelm the espresso — a macchiato is espresso 'stained' or 'marked' by milk.

If desired, dust the microfoam with a light sprinkle of cocoa powder or cinnamon (about 1 tsp) or add sugar/simple syrup to taste. Serve immediately while hot in a prewarmed demitasse or small cup.