Latte Macchiato Recipe

Prepare espresso

Dose 18 g of freshly ground espresso into the portafilter (or use the correct amount for your machine). Tamp evenly and lock into the espresso machine. Extract a single ristretto/short espresso shot of approximately 40 ml directly into a small demitasse or into the serving glass if glass is heatproof. Extraction time should be about 20–30 seconds; adjust grind as needed to hit time and volume.

Alternative: Home maker

If you don't have an espresso machine, use a strong 40 ml brew from a Moka pot or an Aeropress (use a fine grind and a short, concentrated extraction). The aim is a small, intense espresso portion.

Chill and measure milk

Measure 250 ml cold whole milk. Cold milk steams and aerates better than warm milk. If you like a slightly sweeter or flavored latte macchiato, stir 1 tablespoon vanilla syrup into the milk before steaming.

Steam and froth milk

Purge the steam wand, then submerge the tip just below the surface of the milk in a stainless milk jug. Start steaming with the wand angled to create a whirlpool. For a latte macchiato you want silky microfoam, not stiff foam: keep the tip near the surface for the first 2–3 seconds to introduce a little air, then lower the jug so the tip goes deeper and continue heating until the jug is 55–65°C (use a thermometer) or the jug becomes too hot to touch for more than a second. Total steaming time ~20–40 seconds. Tap the jug on the counter and swirl to integrate foam and remove large bubbles. If you prefer more visible foam, reserve an extra 50 ml and aerate it slightly more to create a thicker foam layer.

Alternative: No steam wand

If you don't have a steam wand, heat 250 ml milk to 60–65°C on the stove or in microwave (do not boil). Froth with a handheld milk frother or whisk vigorously to create microfoam. Pour a small amount of extra-frothed milk on top for a more layered look.

Pre-warm glass

Pre-warm a tall clear glass with hot water for 30–60 seconds, then discard water. A warm glass helps preserve crema and layering.

Pour milk

Pour the steamed milk into the warm glass slowly, holding back the foam with a spoon so mostly liquid milk fills the glass and a layer of foam remains in the jug. Aim to fill about 3/4 of the glass with milk, leaving room for the espresso to 'mark' the milk.

Mark with espresso (macchiare)

Using a spoon to slow the flow if needed, gently pour the prepared 40 ml espresso over the center of the milk foam (or directly into the milk near the center). The hot espresso will sink through and create the characteristic 'macchiato' mark: a dark espresso layer between milk and foam with a spotted mark on top. Pouring slowly and centrally helps achieve distinct layers.

Finish

Spoon a small dollop of foam from the jug on top if you reserved extra foam. Dust lightly with cocoa powder or cinnamon if desired. Serve immediately with a long spoon and stirrer on the side.