Restaurants›The Little Jewel of New Orleans›Macchiato Recipe

Macchiato Recipe

Inspired by The Little Jewel of New Orleans

Time8m

Serves1

Make Macchiato Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

5/8 oz (18 g) freshly roasted whole coffee beans (espresso roast)2.43 tbsp (36 ml) filtered water for espresso

Milk & foam

2.71 tbsp (40 ml) whole milk (cold)1/4 cup (60 ml) cold milk for steaming (optional extra if practicing)

Equipment & optional

1 to taste espresso machine (with portafilter and steam wand)1 to taste tamper1 to taste small metal steaming pitcher1 to taste demitasse cup (approx 90–120 ml)

Method

Espresso

Preheat and dose

Preheat the portafilter by locking it in the group head and running a blank shot for 5–10 seconds; discard water. Dose 18 g of freshly ground espresso (fine, slightly gritty) into the portafilter basket.

Distribute and tamp

Evenly distribute the coffee in the basket and tamp with ~15 kg of pressure to create a level puck. Wipe the basket rim of any loose grounds.

Pull espresso

Lock the portafilter into the group. Start extraction and aim for ~36 ml of espresso in 25–30 seconds. Target a 1:2 yield (18 g in : 36 ml out). Stop extraction when volume is reached. Pour the espresso into a warmed demitasse cup.

Milk & foam

Prepare milk

Pour 40 ml of cold whole milk into a small steaming pitcher. If you want practice or to texture more milk, keep an extra 60 ml cold on hand.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove water. Submerge the tip just below the surface of the milk at a small angle so the wand sits near the side of the pitcher.

Texturize milk

Turn on the steam and introduce air for 1–2 seconds (you should hear a gentle hissing sound) to create a small amount of microfoam. Then lower the pitcher so the tip is slightly deeper and continue steaming to heat milk to 55–60°C (130–140°F). Aim for velvety, glossy microfoam with small bubbles. Total steaming time ~15–25 seconds.

Settle foam

Tap the pitcher on the counter and swirl the milk gently to remove large bubbles and integrate foam into a silky texture. Scoop or pour only the dense microfoam (a thin dollop ~10–15 ml) to 'mark' the espresso.

Mark the espresso (assemble)

Hold the demitasse with the freshly-pulled espresso. Using a spoon, place a small dollop (about 10–15 ml worth) of microfoam onto the center of the espresso so the crema is 'stained' or 'macchiato' (Italian for 'stained'). Alternatively, gently pour a thin stream of textured milk to create a small layered mark—classic espresso macchiato should still be mostly espresso with just a spot of milk/foam on top.

Serve

Serve immediately while espresso crema is fresh and milk microfoam is warm. Present on a small saucer; optionally include a demitasse spoon. Enjoy the strong espresso with a small creamy note from the milk.