Macchiato Recipe

Preheat and Dose

Preheat the espresso machine and portafilter by running a blank shot for 10–15 seconds. Weigh 18 g of freshly roasted espresso beans and grind to a fine espresso grind just before brewing.

Tamp and Brew

Distribute the ground coffee evenly in the portafilter, tamp with steady pressure to create a level puck, then lock the portafilter into the machine. Brew a single ristretto/short espresso shot (about 25–40 ml) directly into a warmed demitasse or small glass. Aim for a shot time of about 18–25 seconds depending on grind and machine.

Prepare Milk

Pour 40 ml of cold whole milk into a cold stainless-steel milk pitcher. The Macchiato requires just a small amount of milk, so fill the pitcher only slightly to allow room for aeration and expansion.

Steam and Foam

Purge the steam wand, then position the wand tip just below the milk surface and turn on steam to introduce air for 1–2 seconds to create microfoam. Submerge the wand slightly and texturize until milk reaches about 55–60°C (130–140°F) and the foam is velvety with small, fine bubbles. Tap the pitcher on the counter and swirl to polish the foam.

Spoon Foam

Using a spoon, scoop approximately 1–2 teaspoons of dense milk foam (the 'macchia' or mark) to top the espresso. Traditional espresso macchiato is mostly espresso with just a dollop of foam; for a latte macchiato-style drink you'd pour more milk, but keep this classic version minimal.

If desired, stir 1 teaspoon of sugar or simple syrup into the hot espresso to sweeten. Carefully spoon the milk foam onto the center of the espresso to create a visible 'stain' or mark. Optionally dust with a light pinch of cocoa or cinnamon for garnish. Serve immediately in a warmed demitasse or small glass.