Macchiato Recipe

Preheat and dose

Preheat the portafilter and demitasse cup by running a blank shot of hot water through the group head. Weigh 18 g of freshly ground espresso and distribute evenly in the portafilter basket.

Tamp and brew

Tamp the coffee with consistent pressure to create a flat, level puck. Lock the portafilter into the group head and start the shot. Aim for a 36 ml espresso (ristretto/short) extracted in 20–30 seconds, producing a rich, aromatic 1–1.5 oz base for the macchiato.

Pour and texture

Pour 60 ml (about 2 fl oz) cold whole milk into a small stainless steel pitcher. Purge the steam wand briefly, then submerge the tip just below the milk surface and start steaming. Stretch the milk for 3–5 seconds to introduce microfoam, then submerge the wand to heat the milk to 55–60°C (130–140°F). The goal is velvety, dense foam with small bubbles – not overly airy.

Optional sweetening

If using sweetener, add 1 tsp to the milk before or after steaming and swirl to dissolve and incorporate.

Separate foam

Tap the pitcher on the counter and swirl gently to remove large bubbles and integrate the foam. Spoon or pour only the thick layer of foam (approx. 1–2 tablespoons) to 'mark' the espresso. A traditional macchiato is mostly espresso with just a small dollop of milk foam on top.

Immediately after the espresso is extracted, place the demitasse cup on a counter and either: (a) use a spoon to gently place a 1–2 tablespoon dollop of milk foam in the center of the espresso (traditional macchiato), or (b) for a macchiato leggero, pour a thin stream of textured milk to 'stain' the espresso slightly, then top with a small foam cap. The milk should not overpower the espresso: the drink should be strong, with the foam providing a creamy accent.

Serve right away while espresso crema and foam are fresh. Provide a small spoon for stirring if the drinker prefers to blend the foam into the espresso.