Macchiato Recipe

Dose and grind

Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind (similar to powdered sugar but slightly gritty).

Tamp and brew

Distribute grounds evenly in the portafilter, tamp firmly and level. Brew a single ristretto/short espresso aiming for about 40 ml in 20–30 seconds depending on your machine and grind. Collect the espresso in a pre-warmed 90–120 ml demitasse cup.

Prepare milk

Pour 60 ml whole milk (plus reserve 10 ml) into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation.

Texturing milk

Submerge the steam wand tip just below the surface and introduce air for 1–2 seconds to create very small microbubbles. Then submerge deeper and heat the milk to 55–60°C (130–140°F), keeping the pitcher angle to create a whirlpool for glossy microfoam. Aim for a silky texture with very little visible foam — macchiato traditionally uses just a dollop (about 10–15 ml) of textured milk/foam.

Knock and tap

Turn off the steam, wipe the wand with a damp cloth and purge. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam.

Adjust temperature/volume

If the milk ended up too hot or too much foam formed, add the reserved 10 ml cold milk and gently swirl to reach desired temperature and volume for a small dollop of microfoam.

Mark the espresso

Hold the demitasse cup with the freshly brewed espresso. Using a spoon, place a small spoonful (about 10–15 ml) of silky microfoam onto the center of the espresso to 'mark' it — this is the macchiato. Alternatively, gently pour the milk from the pitcher very close to the surface to let a small rosetta or dot form.

Garnish (optional)

Lightly dust the top with a pinch of cocoa powder or cinnamon if desired.

Serve

Serve immediately while espresso is hot and milk foam is fresh. Macchiato is typically a small 1–2 ounce drink served in a 90–120 ml demitasse cup.