Espresso Macchiato Recipe

Warm cup

Preheat a demitasse cup by rinsing it with hot water or placing it on the espresso machine cup warmer for 30–60 seconds; discard the water.

Dose and tamp

Weigh 18 g of freshly ground espresso (fine, slightly finer than drip). Distribute evenly in the portafilter and tamp with 30 lbs (13.6 kg) of pressure to create a level puck.

Brew

Lock the portafilter into the machine and start the shot. Brew approximately 36 ml of espresso in 25–30 seconds. Aim for a rich crema and a balanced shot.

Prepare steam wand

Purge the steam wand briefly to remove condensation. Optionally wipe with a damp cloth and purge again.

Steam milk

Pour 40 ml cold whole milk into a small metal steaming pitcher. Submerge the steam wand tip just below the surface and start steaming to introduce air for about 2–3 seconds to create microfoam, then lower the pitcher to heat milk to 55–60°C (130–140°F). You should end with velvety, silky microfoam and about 1 tablespoon of foam on top.

Clean wand

Wipe the steam wand immediately with a damp cloth and purge briefly to clear milk from the tip.

Pouring: Hold the warm demitasse with the freshly pulled espresso. Using a spoon, hold back the milk if needed and spoon roughly 1 tablespoon of microfoam onto the center of the espresso so the espresso is 'stained' or 'marked' by the milk (this is the macchiato). Aim for a small, visible white spot of foam in the middle.

Garnish: If desired, lightly dust the foam with a pinch (about 1/4 tsp) of cocoa powder or cinnamon for aroma.

Serve: Serve immediately while the espresso crema and milk foam are hot. Provide a small spoon for stirring if the guest prefers.