Macchiato Recipe
Make Macchiato Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk & foam
Equipment & optional
Method
Espresso
Preheat and dose
Preheat the portafilter by locking it in the group head and running a blank shot for 5–10 seconds; discard water. Dose 18 g of freshly ground espresso (fine, slightly gritty) into the portafilter basket.
Distribute and tamp
Evenly distribute the coffee in the basket and tamp with ~15 kg of pressure to create a level puck. Wipe the basket rim of any loose grounds.
Pull espresso
Lock the portafilter into the group. Start extraction and aim for ~36 ml of espresso in 25–30 seconds. Target a 1:2 yield (18 g in : 36 ml out). Stop extraction when volume is reached. Pour the espresso into a warmed demitasse cup.
Milk & foam
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove water. Submerge the tip just below the surface of the milk at a small angle so the wand sits near the side of the pitcher.
Texturize milk
Turn on the steam and introduce air for 1–2 seconds (you should hear a gentle hissing sound) to create a small amount of microfoam. Then lower the pitcher so the tip is slightly deeper and continue steaming to heat milk to 55–60°C (130–140°F). Aim for velvety, glossy microfoam with small bubbles. Total steaming time ~15–25 seconds.
Settle foam
Tap the pitcher on the counter and swirl the milk gently to remove large bubbles and integrate foam into a silky texture. Scoop or pour only the dense microfoam (a thin dollop ~10–15 ml) to 'mark' the espresso.
Mark the espresso (assemble)
Hold the demitasse with the freshly-pulled espresso. Using a spoon, place a small dollop (about 10–15 ml worth) of microfoam onto the center of the espresso so the crema is 'stained' or 'macchiato' (Italian for 'stained'). Alternatively, gently pour a thin stream of textured milk to create a small layered mark—classic espresso macchiato should still be mostly espresso with just a spot of milk/foam on top.