Caffe Macchiato Recipe

Prepare machine

Preheat your espresso machine and portafilter by running a blank shot (no coffee) for 5–10 seconds. This stabilizes temperature.

Dose and tamp

Weigh approximately 18 g of freshly ground espresso into the portafilter basket. Distribute evenly and tamp with 30 pounds of pressure to create a level puck.

Pull shot

Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. The result should be a single ristretto-style/short espresso (about 1–1.25 oz).

Measure milk

Pour 30 ml (about 1 fl oz) of cold skim milk into a small metal steaming pitcher. This small volume is enough to create the microfoam 'mark' for a macchiato.

Steam milk

Purge the steam wand briefly, then submerge just the tip below the surface of the milk. Turn on steam and introduce a small amount of air for 1–2 seconds to create fine microfoam. Then lower the pitcher slightly to fully heat milk to 55–60°C (130–140°F), keeping a silky texture and minimal foam. Total steaming time ~10–20 seconds.

Texture and rest

Tap the pitcher on the counter and swirl to integrate foam with milk to a glossy, paint-like microfoam suitable for a small macchiato 'mark.'

Mark the espresso

Hold the espresso in a small demitasse. Using a spoon, place a small dollop (or pour gently) of microfoam onto the center of the espresso, creating the characteristic 'stain' (macchiato means 'stained'). The milk portion should be about 30 ml total, with mostly liquid milk and a small cap of foam (about 5–10 ml foam).

If desired, add up to 1 tsp sugar or sweetener and stir gently. Optionally dust a tiny pinch of cinnamon or cocoa on top.

Serve immediately in a 2–3 oz (60–90 ml) demitasse cup while hot.