Restaurants›Little Hen›Macchiato Recipe

Macchiato Recipe

Inspired by Little Hen

Time10m

Serves1

Make Macchiato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

5/8 oz (18 g) freshly ground dark-roast espresso beans2.43 tbsp (36 ml) filtered water (for espresso)

Milk Foam

2.71 tbsp (40 ml) whole milk2.03 tsp (10 ml) optional: milk for latte art/extra foam

Tools & Extras

1 to taste espresso machine (or stovetop espresso maker)1 to taste espresso tamper1 to taste small milk pitcher1 to taste thermometer (optional)1 to taste demitasse cup (60–90 ml)

Method

Espresso

Preheat and dose

Warm the demitasse cup by rinsing with hot water, then discard water. Weigh 18 g of freshly roasted, freshly ground espresso beans (fine grind for espresso).

Tamp and brew

Distribute grounds evenly in the portafilter, tamp with level pressure (~20 kg of force), wipe the rim. Lock portafilter into the machine and brew a double ristretto-style espresso aiming for 30–40 seconds extraction to yield ~36 ml of espresso. Target brew ratio ~1:2 (18 g grounds to 36 ml liquid).

If using a stovetop espresso maker: heat water and brew per manufacturer instructions to produce a strong 30–40 ml espresso-equivalent and pour into prewarmed demitasse.

Milk Foam

Prepare milk

Pour 40 ml of cold whole milk into a small milk pitcher. Use a thermometer if desired; start with milk around 4–7 °C (cold from fridge).

Texturize milk

Place the steam wand tip just below the milk surface, turn steam on to introduce air for 1–2 seconds to create microfoam, then submerge wand slightly and position to create a whirlpool. Stretch and heat milk to 55–60 °C (130–140 °F). Aim for glossy, velvety microfoam with very small bubbles. Stop steaming when milk reaches temperature. Tap the pitcher on the counter and swirl to integrate foam.

Alternative: Hand-froth

If no steam wand, heat milk gently on stovetop to ~55–60 °C, then froth with a handheld frother or whisk vigorously to create ~10–20 ml of dense foam; spoon off the foam.

Assemble

Pour the brewed espresso into the prewarmed demitasse cup. Let crema sit for a moment.

Using a spoon, skim the thickest milk foam from the pitcher and gently dollop approximately 10–15 ml of foam onto the center of the espresso to 'mark' it (macchiato = 'stained' or 'marked'). The milk should not significantly dilute the espresso; the goal is a small, visible foam cap.

If you prefer a more integrated texture, tilt the cup slightly and pour a very small amount (10 ml) of the textured milk followed by the foam to create a microfoam-topped macchiato.

Serve immediately on a small saucer. Optionally provide a demitasse spoon for stirring. Enjoy while hot.