Caffe Macchiato Recipe

Prepare the machine

Preheat the espresso machine group head and portafilter by running a short blank shot (30–60 ml) to stabilize temperature. Wipe and dry the portafilter.

Dose and tamp

Dose 18 g of freshly ground espresso into a clean portafilter. Distribute evenly and tamp with 30 lbs (13.6 kg) of pressure to create a level puck.

Pull the shot

Lock the portafilter into the group. Start the shot and extract approximately 60 ml of espresso in 25–30 seconds, aiming for a rich crema. Adjust grind if extraction time is outside this range.

Purge and steam wand prep

Purge the steam wand briefly to remove condensation. Position the steam pitcher (about 150–250 ml capacity) and place milk into the pitcher to the indicated amount (about 60 ml).

Stretch and texture the milk

Submerge the steam wand tip just below the milk surface and open the steam valve to introduce air for 2–3 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is deeper and tilt to create a whirlpool. Continue steaming until the milk reaches 55–65°C (130–150°F) and has a silky microfoam with very small bubbles.

Clean wand and polish milk

Purge the steam wand and wipe it immediately with a damp cloth. Tap the pitcher on the counter and swirl the milk to smooth out any larger bubbles, creating a glossy texture.

Serve

Place the brewed espresso (single or double shot, as prepared) into a pre-warmed demitasse cup (about 90–120 ml).

Mark with milk

Using a spoon, pour approximately 15–25 ml of steamed milk (mainly foam with a small amount of liquid milk) directly onto the center of the espresso to 'mark' it, creating a small layered spot of milk on the crema. The macchiato should be espresso-forward with just a touch of textured milk.

Optional garnish

Lightly dust the top with a pinch of cocoa powder or ground cinnamon if desired.