Macchiato Recipe

Preheat and dose

Warm the espresso cup and portafilter by rinsing with hot water or running a blank shot. Dose 18 g of finely ground espresso into a clean, dry portafilter basket.

Level and tamp

Distribute the grounds evenly, then tamp with about 30 lb (13.6 kg) pressure to create a flat, even puck. Wipe any loose grounds from the rim.

Pull the shot

Lock the portafilter into a preheated espresso machine. Start extraction and aim for about 25–30 seconds to yield ~36 ml of espresso (a ristretto-to-short espresso volume). Adjust grind and time as needed to hit volume and taste.

Prepare milk

Pour 60 ml whole milk into a small stainless-steel pitcher. If you prefer a very small milk mark (traditional macchiato), use 30–45 ml instead.

Steam and texture

Purge the steam wand. Submerge the tip just below the surface and turn on the steam to introduce a small amount of air for 1–2 seconds, then lower the pitcher to fully texture the milk. Aim for a glossy microfoam and a serving temperature of 55–65°C (130–150°F). If you don't have a steam wand, heat milk to 60°C/140°F and whisk vigorously to produce foam.

Settle milk

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a creamy texture. Spoon a small dollop (a 'stain' or 'mark') of foam — about 10–20 ml — over the finished espresso, or pour gently to place the milk mark in the center.

Immediately after pulling the shot, place the espresso cup on a saucer. Use a small spoon to add a mark of steamed milk foam to the center of the espresso. For a caffè macchiato, the milk mark is small — do not fully dilute the espresso.

Taste and sweeten to your preference with sugar or a sweetener. Optionally, dust a tiny pinch of ground cinnamon or cocoa on top as a garnish.

Serve immediately while espresso crema is still visible and milk foam is glossy.