Macchiato (traditional Size) Recipe

Dose and grind

Weigh and grind 18 g of espresso beans to a fine espresso grind (slightly finer than table salt). Use a calibrated grinder for consistency.

Tamp and brew

Distribute the ground coffee evenly in a clean portafilter, tamp with 30 lbs (∼13.6 kg) of pressure to create a flat, even puck. Lock the portafilter into the espresso machine and brew a single ristretto/short espresso: pull approximately 25–30 ml of espresso in 20–30 seconds (adjust grind or dose to hit this range). Aim for a rich crema.

Prepare milk

Pour about 30 ml whole milk into a chilled small metal steaming pitcher. Purge the steam wand briefly to remove condensate.

Steam milk

Submerge the steam wand tip just below the milk surface and begin steaming to create a small amount of microfoam — you want a velvety, glossy texture with fine bubbles. Heat the milk to 55–60 °C (131–140 °F). For a traditional macchiato, keep foam minimal: texture should be creamy and only a thin layer (about 5–10 mm) of microfoam.

Swirl and settle

Tap the pitcher on the counter and swirl gently to remove larger bubbles and integrate foam into milk. Spoon or pour only a small dollop (about 1–2 teaspoons / 10–15 ml) of foam for a classic macchiato 'mark' atop the espresso, reserving the rest of the steamed milk if you prefer a slightly larger drink.

Warm a small traditional demitasse cup (60–90 ml) by rinsing with hot water and emptying it. Pour the freshly brewed espresso into the warmed cup.

Carefully spoon or gently pour a small dollop (about 10–15 ml) of the textured milk and foam onto the center of the espresso to create the 'macchiato' (a marked spot). The aim is espresso-forward with a subtle milk mark.

Optionally dust a tiny pinch (about 1/4 tsp) of cocoa powder or cinnamon on top for aroma. Serve immediately with a small spoon.