Macchiato Recipe

Preheat your espresso machine and cup. Run a short burst of hot water through the group head to warm the portafilter and demitasse cup.

Dose and tamp

Measure 18 g of finely ground espresso into the portafilter basket. Distribute the grounds evenly and tamp with about 30 lbs (13–15 kg) of pressure to create a flat, even puck.

Brew

Lock the portafilter into the machine and start extraction. Aim for about 36 ml of espresso (a double ristretto-style dose) in 20–30 seconds. Stop the shot when you reach the target volume/time. Pour the espresso into the warmed demitasse cup.

Pour 60 ml of cold whole milk into a chilled metal milk pitcher. Use the optional extra 20 ml if you prefer a slightly larger foam dollop.

Texture goal

For a macchiato you want a small amount of dense microfoam or a spoonful of stiff foam to 'mark' the espresso. Aim for glossy, velvety foam with small bubbles.

Steam or froth

If you have a steam wand: submerge the tip just below the surface, introduce a little air for 1–2 seconds to create foam, then position the wand deeper to heat to 55–60°C (130–140°F). Tap and swirl the pitcher to break any large bubbles and polish the foam. If using an electric frother or handheld milk frother: froth until you achieve a dense foam with small bubbles, then gently tap and swirl to integrate the texture.

Spoon out foam

Using a small spoon, take a dollop (about 10–15 ml) of milk foam. The classic macchiato requires just a 'stain' or 'mark' of milk on the espresso — typically 1–2 teaspoons of foam for a traditional espresso macchiato, or up to 15–20 ml for a slightly larger 'latte macchiato' variant.

With the espresso in the demitasse, gently spoon the foam onto the center of the crema so it 'marks' the espresso. Place only enough foam to create a visible pale spot; avoid adding too much liquid milk for a classic macchiato.

Optional: dust a pinch of cocoa powder or cinnamon on the foam for aromatic finish.

Serve immediately. A traditional macchiato is served hot and consumed soon after preparation to enjoy the contrast between strong espresso and a small amount of warm milk foam.