Caramel Macchiato Recipe

Dose & tamp

Measure 18 g of finely ground espresso into the portafilter. Distribute evenly and tamp with about 30 lb (13 kg) pressure to create a level puck.

Brew

Lock the portafilter into a preheated espresso machine and pull a double shot (about 60 ml) of espresso directly into a warmed 12-14 oz (350-400 ml) cup. Aim for a 25–30 second extraction. Set espresso aside and keep warm.

Pour 30 ml vanilla syrup into the bottom of the warmed serving cup. Swirl the cup gently to coat the base and lower sides with syrup so the espresso will layer properly.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensation, then wipe it dry.

Steam

Pour 250 ml cold whole milk into a chilled stainless steel pitcher. Submerge the steam wand tip just below the surface and start steaming. Create a slight whirlpool and introduce microfoam by keeping the tip near the surface for the first 3–6 seconds, then submerge to heat. Steam until milk reaches 60–65°C (140–149°F) and you have velvety microfoam. The volume will increase slightly; preserve about 30 ml of foam on top.

Polish milk

Tap the pitcher gently on the counter and swirl to integrate foam and remove large bubbles. Keep milk in the pitcher ready to pour immediately.

Pour the brewed double espresso slowly over the back of a spoon held just above the cup (or pour gently down the center) so the espresso sits between the vanilla syrup and the milk, forming the macchiato layers.

Immediately pour steamed milk into the cup, holding back the foam with a spoon for the first pour, then spoon about 30 ml of milk foam on top to create a domed cap.

Warm 20 ml caramel sauce slightly (if cold) so it pours easily. Drizzle the warmed caramel in a crosshatch or circular design over the milk foam. Finish with an additional 5 ml caramel drizzle for extra sweetness and visual appeal.

Serve immediately with a long spoon or stir stick. Optional: provide a napkin. Enjoy while hot.