Macchiato Recipe

Preheat and dose

Preheat the portafilter and cup by flushing a short shot of hot water through the group head into the serving cup; discard water. Dose 18 g of freshly ground espresso into the portafilter and distribute/level the grounds evenly.

Tamp and extract

Tamp the coffee with consistent, level pressure. Lock the portafilter into the machine and start extraction immediately. Extract a 40 ml ristretto/short espresso shot into a 90–120 ml demitasse or small glass cup. Aim for a 20–30 second extraction total (adjust grind to achieve time).

Prepare milk

Pour 60 ml whole milk into a chilled 160–250 ml steaming pitcher. If you like a drier foam (traditional macchiato), use slightly less milk (50 ml).

Steam milk

Purge the steam wand briefly. Submerge the tip just below the milk surface, turn on steam and stretch the milk by keeping the tip near the surface until volume increases slightly and temperature reaches about 38–40°C (100–104°F); then submerge the tip deeper to create a smooth microfoam and heat to 60–65°C (140–149°F). Total steaming time ~15–25 seconds depending on equipment. Tap pitcher on counter and swirl to integrate foam.

Spoon foam

Using a spoon, take a small dollop (about 1–2 tablespoons) of thick milk foam and set aside. A traditional macchiato is 'marked' with a small amount of foam, not a full milk pour.

Pour the extracted espresso shot into the warmed demitasse if not already done. Carefully spoon the reserved dollop of milk foam onto the center of the espresso to 'mark' it (macchiato = 'stained' or 'marked'). The milk should sit as a small cap on the espresso rather than mixing fully.

If desired, dust a light sprinkle (about 1/8–1/4 tsp) of cocoa powder or ground cinnamon over the foam and add sugar or sweetener to taste. Serve immediately on a saucer with a small spoon.