Macchiato Recipe

Preheat and dose

Preheat your portafilter and demitasse cup by running a blank shot of hot water through the group head into the cup, then discard the water. Weigh 18 g of freshly ground dark-roast espresso (fine grind, similar to table salt) into the portafilter basket.

Tamp and brew

Level and tamp the coffee evenly with moderate pressure (about 20–30 lb). Lock the portafilter into the group head and start the shot immediately. Aim for 36 ml of espresso (a 1:2 brew ratio) in about 25–30 seconds. Stop the shot once you hit the target volume/time. Pour the espresso into the warmed demitasse cup.

If using a stovetop espresso maker or Aeropress: brew a strong 30–40 ml concentrate (use the equivalent 18 g coffee / ~36 ml output), and transfer to the warmed cup.

Prepare milk

Pour 60 ml of cold whole milk into a cold metal steaming pitcher. Cold milk steams better and gives a smoother microfoam.

Purge and position wand

Purge the steam wand for a second to remove condensation. Submerge the tip just below the milk surface and position the pitcher so the wand is off-center to create a vortex.

Stretch and texture

Turn on the steam to full power. Lower the pitcher slightly so the wand’s tip sits at the surface for 2–4 seconds to introduce air (you should hear a gentle 'chirp'). Then raise the pitcher to fully submerge the tip and continue steaming to create smooth, glossy microfoam. Aim for a final milk temperature of 55–60°C (130–140°F). Total steaming time ~10–20 seconds depending on equipment.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl the milk to integrate foam and liquid so the texture is velvety and free of big bubbles.

If using a handheld frother: froth the 60 ml milk until fine microfoam forms, then gently tap and swirl the container to remove large bubbles and integrate.

Mark the espresso

A traditional macchiato is an 'espresso marked' with a small amount of milk foam. Hold the pitcher close to the surface of the espresso and spoon or gently pour a dollop (about 10–15 ml of textured milk and 1–2 teaspoons of foam) onto the center of the shot so it 'marks' the crema.

For a 'latte macchiato' variation (if you prefer milk-first): pour warm textured milk into a small glass, then pour the espresso slowly into the center so it forms a layered drink. For the classic espresso macchiato, however, keep the espresso first and add only a small dollop of milk/foam on top.

Serve immediately in the warmed demitasse cup. Optional: garnish with a light dusting of cocoa or cinnamon, but traditionally macchiato is unadorned.

Ensure all equipment that contacts milk is cleaned immediately after use to prevent residue buildup. Rinse and wipe steam wand, wash pitcher and cups.