Macchiato Recipe

Preheat and dose

Preheat your espresso cup by rinsing it with hot water. Weigh 18 g of freshly ground dark roast espresso (fine grind for espresso).

Tamp and brew

Distribute the grounds evenly in the portafilter and tamp with about 30 lbs (13.6 kg) of pressure to create a flat, even puck. Lock the portafilter into the machine and brew a 36 ml espresso shot (ristretto to short espresso) aiming for a 20–30 second extraction depending on your machine and grind. Pour the espresso into the warmed espresso cup.

Prepare milk

Pour 60 ml cold whole milk into a small metal steaming pitcher. If you prefer sweet, add 1 tsp simple syrup or sugar and swirl to combine.

Steam and foam milk

Purge the steam wand briefly, then insert the tip just below the milk surface and start steaming. Keep the pitcher at an angle and create microfoam by allowing a small amount of air in for 2–3 seconds, then submerge the wand to heat the milk to 55–60°C (130–140°F). You want silky, velvety microfoam with about 1–2 tablespoons of dense foam on top.

Texture and pour

Tap the pitcher gently on the counter and swirl to remove larger bubbles and polish the milk. Using a spoon, hold back the foam and pour about 45–50 ml of textured milk into the center of the espresso, then top the shot with a small dollop (approximately 10–15 ml) of milk foam to 'mark' the espresso (macchiato means 'stained' or 'marked').

Lightly dust the foam with 1/4 tsp of cocoa powder or cinnamon if desired. Serve immediately.