Macchiato Recipe

Prepare machine and grind

Preheat your espresso machine and cup by running a blank shot or rinsing with hot water. Grind 18 g of coffee to a fine espresso grind (should take ~25–30 seconds to pull).

Tamp and pull shot

Distribute the ground coffee evenly in a 18–20 g double basket, tamp with about 30 pounds/13 kg of pressure to create a level puck. Lock the portafilter in and start the shot. Aim to extract roughly 30 ml of espresso in 25–30 seconds. Stop the shot when you reach the desired yield. Pour the espresso into a preheated demitasse or small cup.

Steam milk

Pour 60 ml whole milk into a small stainless-steel steaming pitcher (use more if you want extra foam). Purge the steam wand, then submerge the tip just below the surface and start steaming to introduce a little air for microfoam for 2–4 seconds, then lower the pitcher so the wand stays just below the surface to create glossy microfoam. Heat the milk to about 55–60°C (130–140°F). You want velvety microfoam with small bubbles, not big froth.

Separate foam

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam. Spoon or pour about 1 tablespoon of thick milk foam to be placed on top of the espresso for a traditional macchiato. If making a long macchiato (on top of more milk), adjust milk quantity accordingly.

Assemble: If desired, add up to 1 teaspoon of sugar or sweetener to the espresso and stir briefly. Pour the steamed milk carefully into the center of the espresso, then place the tablespoon of milk foam on top to 'mark' (macchiare) the espresso. The classic espresso macchiato is mostly espresso with just a dollop of foam on top; a latte macchiato would be milk-forward — this recipe is the traditional style.

Garnish & serve: Lightly dust with a pinch (about 1/4 tsp) of cocoa or cinnamon if desired. Serve immediately while hot.