Macchiato Recipe

Warm and prepare

Preheat your espresso cup by rinsing it with hot water and emptying it. Warm the portafilter and group head by running a short blank shot or flushing the group with hot water. Ensure your steam wand, pitcher and tamper are clean and dry.

Grind and dose

Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso grind (similar to table salt but slightly finer). Adjust grind so a 36 ml extraction yields in about 25–30 seconds.

Tamp and extract

Distribute grounds evenly in a clean portafilter basket, tamp with about 15 kg of pressure until surface is level, wipe any loose grounds, lock the portafilter into the group head and start extraction immediately. Stop when you have 36 ml of espresso in the warmed cup (aim for 25–30 seconds total extraction).

Steam milk

Pour 60 ml of whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand for 1–2 seconds. Submerge the tip just below the surface and introduce air briefly (0–3 seconds) to create a small layer of microfoam, then lower the pitcher so the wand is deeper and continue steaming to 55–60°C (130–140°F). Aim for glossy, velvety microfoam with very small bubbles.

Settle the milk

Tap the pitcher on the counter to remove large bubbles and swirl to integrate foam and liquid. The milk should be pourable and thick but fluid enough to form a small mark on the espresso.

Mark the espresso

Hold the espresso cup on a stable surface. Using the steaming pitcher, pour a small spoonful (about 10–15 ml) of milk microfoam directly into the center of the espresso to 'mark' it—this is the traditional macchiato: a shot 'stained' with milk. For a 'latte macchiato' variant, pour espresso gently over milk, but here we prepare a classic espresso macchiato.

Finish

If desired, sprinkle a light dusting (about 1/8–1/4 tsp) of cocoa powder or ground cinnamon on top, or add 5 ml vanilla syrup to the espresso before marking for sweetness. Serve immediately in the prewarmed cup.