Macchiato Recipe

Preheat and dose

Preheat your espresso cup by rinsing it with hot water. Use 18 g of finely ground espresso (espresso grind) and distribute evenly in a 58 mm (or appropriate) portafilter basket.

Tamp and brew

Tamp the coffee flat and with firm, even pressure (about 20–30 lbs of force). Lock the portafilter into the machine and start extraction immediately. Aim for a 36 ml espresso shot in about 25–30 seconds. The shot should have a rich, caramel-colored crema on top.

Prepare milk

Pour 60 ml whole milk (plus the optional 30 ml if you want slightly more foam/stretch) into a chilled stainless-steel frothing pitcher about one-third full. Purge the steam wand briefly to remove condensation.

Texturize milk

Submerge the steam wand tip just below the surface of the milk and introduce air for 1–2 seconds to create a small amount of microfoam (you want just a 'mark' of foam, not a cappuccino). Then lower the pitcher so the wand is deeper and heat milk to 55–60°C (130–140°F), creating smooth, velvety microfoam. The resulting volume increase should be minimal — about 10–20%.

Polish milk

Tap the pitcher gently on the counter and swirl to remove large bubbles and create glossy, textured milk. Spoon a small teaspoon of foam if needed.

Combine

Place the pulled espresso shot in the preheated cup. Using a spoon, place a small dollop (about 1–2 teaspoons) of the microfoam directly on the center of the crema to 'mark' the espresso. Alternatively, pour a thin stream of textured milk very close to the surface to place the mark precisely.

Garnish (optional)

If desired, dust a light pinch (about 1/4 tsp) of cocoa powder or cinnamon over the milk mark for aroma and presentation.

Serve

Serve immediately while hot. This recipe yields a classic macchiato: primarily espresso with just a touch of milk/foam to 'stain' or 'mark' the shot.