Restaurants›Liberty Market›Macchiato Recipe

Macchiato Recipe

Inspired by Liberty Market
Time8m
Serves1

Make Macchiato Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

Milk

Finishes

Method

Espresso

1

Prepare machine and portafilter

Preheat your espresso machine by running water through the group head and cup to warm the portafilter and demitasse cup. This prevents temperature loss when brewing.

2

Dose, tamp, and brew

Weigh 18 g of freshly ground fine espresso into the portafilter, level and distribute the grounds, then tamp evenly with approximately 30 pounds (13–15 kg·cm) of pressure. Lock the portafilter into the group head and start the shot. Aim for a 36 ml espresso (single ristretto/short macchiato) produced in about 18–25 seconds. Adjust grind and dose if the extraction is too fast or too slow.

Milk

3

Chill and measure

Measure 60 ml of cold whole milk. Keep milk cold until ready to steam — this helps texture and microfoam creation.

4

Steam milk for a macchiato

Purge the steam wand briefly, then submerge the tip just below the milk surface. Start steaming to introduce a small amount of air for about 1–2 seconds (you want very little foam). Then lower the pitcher slightly and position the wand to create a whirlpool, heating milk to 55–60°C (130–140°F). You are aiming for silky microfoam with only a thin layer of foam on top (a macchiato uses just a 'stain' of milk). Tap the pitcher on the counter and swirl to remove large bubbles.

5

Texturing alternative: no-steam

If you don't have a steam wand, heat milk gently on the stovetop to about 55–60°C (warm but not boiling) and froth briefly with a handheld frother to create a small amount of microfoam.

Assembly & Finishes

6

Mark the espresso with milk

Pour the brewed 36 ml espresso into a warmed demitasse cup. Using a spoon, hold back foam and pour 60 ml of the textured milk into the center to 'mark' (macchiare) the espresso — the milk should leave a small white spot or ribbon on the crema. If you prefer a smaller traditional macchiato, use 15–30 ml milk and just a dollop of foam on top.

7

Optional sweetening and garnish

Stir in sugar or sweetener to taste if desired. Lightly dust the foam with a pinch of cocoa powder or ground cinnamon for garnish.

8

Serve

Serve immediately while hot in a prewarmed demitasse (about 60–90 ml cup). Enjoy.