Macchiato Recipe
Make Macchiato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Equipment/Finishing
Method
Espresso
Preheat and dose
Preheat the espresso machine and portafilter by running a blank shot or flushing hot water through the group head. Dose 18 g of freshly ground dark-roast coffee into a clean portafilter basket and distribute evenly.
Tamp and brew
Tamp the coffee evenly with about 30 lbs (13 kg) of pressure to create a level puck. Lock the portafilter into the machine and start extraction. Aim for a 36 ml (single lungo) espresso in about 25–30 seconds. Adjust grind size if extraction is too fast or slow.
Milk
Prepare milk
Pour 60 ml whole milk into a small steaming pitcher. Purge the steam wand, then position the wand tip just below the milk surface and stretch the milk slightly to create a velvety microfoam. Once the pitcher reaches about 55–60°C (130–140°F), submerge the wand deeper to heat through. The milk should be silky with a small amount of foam on top.
Spoon foam (optional)
If you prefer a classic macchiato appearance with a visible foam 'mark', spoon about 1 tablespoon of thick foam aside to drop on top of the espresso. Otherwise you can pour the textured milk directly.
Assembly
Pour and mark
Pour the freshly extracted espresso into a small demitasse cup. For a classic espresso macchiato, carefully spoon the reserved foam onto the center of the espresso to 'mark' it. For a latte-style macchiato (bigger), pour the steamed milk in the center to create a small milk mark. Serve immediately.
Optional: garnish with a light dusting of cocoa or cinnamon if desired.