Café Macchiato Recipe

Prepare machine and portafilter

Warm the espresso machine and cup(s): run a blank shot or hot water through the group head for 10–20 seconds to stabilize temperature. Preheat a 4–6 oz (120–180 ml) demitasse cup by filling with hot water, then discard before pouring espresso.

Dose, distribute, and tamp

Weigh 18 g of freshly ground dark roast coffee. Distribute grounds evenly in a 58 mm (or appropriate) portafilter basket and tamp with 30–40 lb (13–18 kg) of pressure to create a level puck.

Extract the espresso

Lock the portafilter into the group head and start extraction immediately. Aim for a 25–30 second extraction time yielding about 40 ml of espresso (a single ristretto/short espresso). Stop the shot when volume/time target is reached. Serve in the preheated demitasse cup.

Steam and texture milk

Pour 60 ml of whole milk into a chilled metal steaming pitcher (use slightly more milk if you like extra foam). Purge the steam wand, then position the tip just below the surface of the milk and start steaming to incorporate air for about 3–6 seconds until milk increases slightly in volume. Submerge the tip to create a whirlpool and continue heating until the pitcher feels warm to the touch (approx. 55–65°C / 130–150°F). Aim for silky microfoam with very small bubbles. If you prefer a drier foam, stretch a little longer to produce ~10 ml of foam to spoon on top.

Assemble the macchiato

Hold the espresso cup at a slight angle. Immediately after extraction, pour the steamed milk gently into the center of the espresso and then add a small dollop (about 10 ml) of milk foam on top to 'mark' the espresso. The milk should be mostly liquid with just a light layer of foam; the visual is a small white spot on the espresso crema.

Sweeten (optional) and serve

If desired, add sugar or sweetener to taste and stir gently. Serve immediately while hot. Optionally, sprinkle a tiny pinch of cocoa or cinnamon on the foam.