Macchiato Recipe

Preheat and dose

Preheat your espresso cup by rinsing it with hot water. Weigh and tamp 18 g of freshly ground espresso (fine grind for espresso) into the portafilter using even pressure.

Brew

Brew a short espresso shot of about 36 ml into the warmed cup. Aim for a 25–30 second extraction (adjust grind and tamp if extraction is much faster or slower). The result should be a concentrated 1–1.5 oz (approx 36 ml) espresso with a golden crema.

Prepare milk

Pour 40 ml of cold whole milk into a small metal steaming pitcher. (If you prefer a slightly drier macchiato, reduce to 30 ml.)

Texturize

Purge the steam wand, then position it just below the surface of the milk and steam to create a velvety microfoam. Stretch the milk for 3–6 seconds until it slightly increases in volume and becomes glossy, then submerge the wand to heat to about 55–60°C (130–140°F). If you do not have a steam wand, heat the optional 20 ml milk gently on the stove to 55–60°C and froth vigorously with a handheld frother to create a small amount of foam.

Rest and polish

Tap the pitcher on the counter to pop any large bubbles and swirl to polish the milk so it has a smooth, pourable texture with a small dollop of microfoam on top.

Mark the espresso

Spoon or pour a small dollop (about 10–15 ml worth) of the microfoam directly onto the center of the espresso to 'mark' it. For a traditional macchiato, aim for just a spot of foam sitting on top of the espresso rather than a full milk-layered drink.

If desired, add 5 ml vanilla syrup to the espresso before topping to flavor the macchiato, then add the foam. Optionally dust a light pinch (about 1 tsp) of cocoa powder or cinnamon over the foam for garnish.

Serve immediately in a small espresso cup (about 60–90 ml capacity). Provide a small spoon. Enjoy while hot.