Macchiato Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso beans and distribute evenly in the portafilter. Use a tamper to apply firm, level pressure until the puck is compact and smooth (around 30–40 lbs / 13–18 kg of force).

Brew

Lock the portafilter into a preheated espresso machine and start extraction. Aim for ~40 ml of espresso in 25–30 seconds. The result should be a concentrated, dark espresso with a layer of crema. Pour the espresso into a warmed demitasse (approx. 80–90 ml capacity).

Purge and position steam wand

Purge the steam wand briefly (1–2 seconds) to clear condensation. Submerge the tip just below the milk surface in your chilled milk pitcher (60 ml of whole milk).

Stretch for microfoam

Turn on steam and lower the pitcher slightly so the tip sits at the surface to introduce a small amount of air for 2–3 seconds — you want a quiet hissing sound, not loud splattering. Then raise the pitcher so the wand tip is just below the surface and continue steaming to heat milk to 55–60°C (130–140°F). Aim for silky microfoam with very small bubbles. Tip: tilt the pitcher and create a whirlpool to integrate foam.

Wipe and purge wand

Turn off steam, wipe the wand with a clean damp cloth and purge it again briefly to remove milk residue.

Polish milk

Tap the pitcher gently on the counter and swirl the milk to remove large bubbles and make the foam glossy. Spoon or pour just a small dollop (about 10–15 ml) of thick microfoam for the traditional macchiato 'mark.'

Place the freshly brewed espresso in the warmed demitasse. Using a spoon, place a small dollop (10–15 ml) of the textured microfoam directly onto the center of the espresso to 'mark' it. Alternatively, pour slowly from the pitcher very close to the surface to create a small foam cap (macchiato — 'stained' or 'marked' espresso).

If desired, lightly dust the foam with a pinch of cocoa powder or cinnamon. Taste and add up to 1 tsp sugar if you prefer it sweetened; stir gently.

Serve immediately while espresso is hot and foam is textured.