Macchiato

espresso marked by a little milk foam - a classic macchiato

Course Drinks

Cuisine Italian

Keyword espresso, macchiato

Prep Time 5

Total Time 5

Servings

Calories 39kcal

The foundation of any macchiato is a robust shot of espresso. Using high-quality coffee beans and a reliable espresso machine, brew a single or double shot of espresso.
While the espresso is brewing, start steaming your milk. The goal is to create a velvety foam.
Carefully pour your freshly brewed espresso into the prepared cup (or brew directly into the cup if your machine can do this).
The macchiato’s defining touch is the dollop of steamed milk “marking” the espresso. Gently hold back the frothy part of the milk using a spoon and pour the silky microfoam over the espresso.
The amount of milk should be minimal—just enough to soften the espresso’s intensity without overwhelming its flavor.

Choose a small espresso cup or a demitasse for your macchiato. This will help maintain the proper ratio of milk to espresso, as the macchiato is a concentrated drink. You can serve this in a standard coffee mug if that’s all you have on hand, but it will look mostly empty and will cool a little faster than a small espresso cup.
For a traditional macchiato, use whole milk, as its creamy texture complements the espresso beautifully. However, if you prefer a dairy-free option, almond, soy, oat, or coconut milk can work as well.
If your espresso machine doesn’t have a steaming wand to help create foam, you can simply heat the milk on the stove top and use a frothing wand or whisk to foam the milk.