Espresso Macchiato Recipe

Before you start

Macchiato means "marked" or "stained" in Italian, and that is the whole idea: a short espresso with just enough milk foam on top to soften its first sip. It is not the tall, syrupy drink sold under the same name at chain coffee shops. In a demitasse, the coffee still does almost all of the talking, so the drink is only as good as the shot underneath.

The two decisions that matter are the espresso and the size of the mark. Pull a well-extracted double shot, then add roughly a tablespoon or two of fine, glossy microfoam rather than a heap of stiff, bubbly froth. Too much milk and you have drifted into cortado territory; too little and it is simply an espresso.

Ingredients

• 18 g espresso coffee beans — medium or medium-dark roast, ground fine just before brewing
• about 36 g (1¼ oz) water, as brewed espresso — the liquid yield of a 1:2 double shot
• 60 ml (2 oz) cold whole milk — you will use only a spoonful; a small amount will not texture well
• 1 small pinch cocoa powder — optional, for dusting

Method

1. Warm the demitasse by filling it with hot water from the machine. A cold, thick ceramic cup can drop a small drink by several degrees before you taste it.
2. Grind 18 g of beans fine, distribute and tamp them level in the portafilter, and lock it into the group head.
3. Pull a double shot of about 36 g in 25 to 30 seconds. It should flow like warm honey and turn from dark brown to a tiger-striped caramel color near the end.
4. While the shot runs, or right after, purge the steam wand and stretch the cold milk briefly until the pitcher feels warm, then roll it until it reaches about 60°C (140°F) and the surface looks like wet paint.
5. Tap the pitcher on the counter and swirl it to pop any large bubbles and keep the foam and milk blended.
6. Empty the warm cup, pour in the espresso, and spoon or pour one small dollop of foam onto the center of the crema, about 1 to 2 tablespoons in all. Dust with cocoa if you like and serve straight away.

Tips for success

• Steam at least 60 ml of milk even though you need only a little. A pitcher with a splash at the bottom will not swirl, and the foam goes dry and stiff.
• Pour the foam into the middle of the crema from close range. The white dot sitting in a ring of brown is the traditional look of the drink.
• If your shots run under 20 seconds or over 35, adjust the grind before blaming the milk. A sour or bitter shot cannot be fixed with a spoonful of foam.

Substitutions

Whole milk

Two percent milk makes lighter, airier foam that fades faster. Barista-style oat milk foams well and adds a cereal sweetness that suits darker roasts.

Double shot

A single shot of 18 to 20 g makes the traditional small Italian version. The mark of foam then plays a bigger role and the drink tastes milder.

Fresh espresso

A strong 50 ml shot from a moka pot can stand in. It will lack crema, so the foam will sink faster and the drink will taste sharper.

Variations

Macchiato with a single shot

Pull about 30 ml from 9 to 10 g of coffee in a smaller cup and add a teaspoon of foam for a strict Italian-bar version.

Oat milk macchiato

Steam barista oat milk to only about 55°C (130°F); it scorches and loses its foam if pushed hotter.

Troubleshooting

The foam sinks straight to the bottom

The milk was too thin or too hot. Stretch it a little longer at the start and stop around 60°C (140°F) so the foam stays light and holds on the crema.

The drink tastes harsh and bitter

The shot is likely over-extracted from a fine grind or a long pull. Coarsen the grind slightly and aim for 25 to 30 seconds.

It ended up tasting like a small latte

Too much milk went in. Use a spoon to measure the foam until you can judge one or two tablespoons by eye.

Storage

Serve at once. Espresso crema fades within a minute or two and the dab of foam collapses soon after. Leftover steamed milk should not be reheated for another drink; discard it or refrigerate it promptly and use it in baking the same day.