Macchiato Coffee Recipe

Preheat and dose

Preheat your espresso machine and demitasse cup by running a blank shot or pouring hot water into the cup; discard water. Weigh 18 g of freshly ground espresso (fine, slightly coarser than powder but finer than drip).

Tamp and brew

Distribute grounds evenly in the portafilter, tamp with 15–20 lbs (6.8–9 kg) pressure to create a flat puck. Lock the portafilter in and start the extraction. Aim for ~25–30 seconds to extract about 35–40 ml of espresso (single ristretto/short). If using a moka pot, brew a concentrated 30–40 ml coffee and transfer to the cup.

Pour and steam

Pour 60 ml cold whole milk into the pitcher (milk should be cold to foam properly). Purge the steam wand briefly. Submerge the wand tip just below the surface and turn on steam to introduce air, creating microfoam. Maintain a slight rolling whirlpool, heat until the pitcher feels warm to the touch (about 55–60°C / 130–140°F). Total steaming time ~15–30 seconds. If using a handheld milk frother, froth until foam is dense and creamy, then tap the pitcher on the counter to settle large bubbles.

Optional sweeten

If using sugar or flavored syrup, add 1 tsp syrup or sugar to the steamed milk and swirl to dissolve. Do this before pouring so it incorporates into the foam.

Skim foam

Hold back most of the milk liquid with the pitcher and focus on collecting the dense, velvety foam (about 1–2 tbsp). A macchiato traditionally gets just a 'mark' of milk foam atop the espresso.

Pour the freshly brewed espresso into the warmed demitasse cup. Using a spoon or the pitcher lip, place 1–2 tablespoons of milk foam directly on the center of the espresso to 'mark' it (macchiato = 'stained' or 'marked'). Optionally drizzle a drop of syrup or sprinkle a very light dusting of cocoa or cinnamon on top.

Serve immediately while hot. Provide a small spoon for stirring if the guest prefers a more mixed drink.