Macchiato Recipe

Prepare and dose

Preheat your espresso cup by rinsing with hot water; discard. Grind 18 g of coffee to a fine espresso grind immediately before brewing. Distribute and tamp the grounds evenly in the portafilter using about 30–35 lb (13–16 kg) of pressure.

Brew

Lock the portafilter into a preheated espresso machine and brew about 36 ml of espresso (a ristretto/short espresso if you prefer a stronger flavor) into the preheated cup. Aim for a brew time of roughly 20–30 seconds depending on your grind and machine. The result should be a concentrated 1–1.5 oz (30–45 ml) espresso with a golden crema.

Stretch and texture milk

Pour 60 ml whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface of the milk. Start steaming to introduce a small amount of air (a quiet hissing sound) for 2–4 seconds to create microfoam, then lower the wand slightly to fully heat the milk. Aim for milk temperature of 55–60°C (130–140°F). You want velvety microfoam with small bubbles, not large froth.

Separate and hold

Tap the pitcher on the counter and swirl to integrate the foam. Spoon or pour a small amount (about 1–2 tbsp / 15–30 ml) of thick microfoam off the top into a small shot glass or hold it on the pitcher lip for easier placement. The goal is a dollop of foam to 'mark' the espresso.

Optional practice

If you used the extra 30 ml milk, you can practice texture on that milk and discard or use in another drink.

Hold the cup with the freshly brewed espresso. Using a spoon, gently place a small dollop (about 15–30 ml) of thick microfoam directly onto the center of the espresso to create the traditional macchiato 'stain' or 'mark'. The foam should sit on top of the crema, showing a noticeable white spot ('macchiato' means 'stained').

If desired, dust a tiny pinch (¼ tsp total between cocoa and cinnamon) of cocoa or cinnamon lightly over the foam for aroma and a touch of flavor. Serve immediately while hot.