Macchiato Recipe

Prep and tamp

Weigh 18 g of freshly ground espresso (fine grind). Distribute grounds evenly in a 58 mm (or appropriate) portafilter basket and tamp with 30 lb (approx.) pressure to form an even puck.

Purge the group head and run a short temperature shot to stabilize. Lock the portafilter into the group head.

Start extraction and aim for 36 ml of espresso in 25–30 seconds. Stop the shot when the volume and timing are in range. Transfer the espresso to a pre-warmed demitasse or small cup.

Cold milk measurement

Measure 60 ml of whole milk and keep it cold until ready to steam. Reserve an additional 20 ml if you want a slightly larger foam dollop.

Steam milk

Purge the steam wand. Submerge the tip just below the surface of the milk and introduce air for 2–3 seconds to create a small amount of microfoam (you want a dense, silky foam, not large bubbles). Then fully submerge the wand and heat milk to 55–60°C (130–140°F). Aim for a velvety texture with fine microbubbles and about 10–15% volume increase.

Texture and transfer

Tap the pitcher on the counter and swirl to remove any larger bubbles and integrate foam. Spoon or pour a small dollop (about 15–20 ml) of foam onto the center of the espresso to 'mark' it (macchiato means 'stained' or 'marked'). If preparing a 'latte macchiato' style, pour espresso over milk instead — this recipe is for an espresso macchiato (espresso marked with milk foam).

If desired, add up to 1 tsp of sugar or sweetener to the espresso before topping, stirring to dissolve.

Optionally dust a pinch (about 1/8–1/4 tsp) of cocoa powder or ground cinnamon over the foam for garnish.

Serve immediately while hot. Present the macchiato in a small demitasse (approx. 60–90 ml capacity).